4 strips bacon
1 small shallot, minced (about 2 Tbsp.)
2 ¼ cups thinly sliced Brussels sprouts, about 9 ounces, divided
1/3 cup walnuts, roughly chopped
Salt and pepper
½ lb. pizza dough, room temp for easy rolling
5.2 oz. Boursin Truffle salt & Hint of Pepper Cheese
Red pepper flakes, for serving
Balsamic glaze, for serving
Preheat oven and pizza stone or baking sheet to 450°F.
Cut bacon into small pieces (lardons) and cook in a nonstick pan over medium high heat until done. Remove from pan using a slotted spoon and drain on a paper towel.
Pour out all but 1 tablespoon of bacon grease. Alternately, drain all bacon grease and add 1 Tbsp. olive oil to pan.
Return pan to medium heat, add shallot and sauté for 1-2 minutes until translucent. Add 2 cups of the sliced Brussels sprouts (save the last ¼ cup for topping the pizza) and sauté for 3-4 minutes until crisp tender. Remove from heat and toss with bacon and walnuts. Salt and pepper to taste.
Dust a cutting board or pizza peel with cornmeal or flour. Roll, pull or stretch dough until it forms an 11 to 12-inch circle.
Brush crust with olive oil and crumble half of the Boursin over crust. Top with Brussels sprouts mixture.
Carefully slide flatbread onto the hot pizza stone or baking sheet and bake for 10-15 minutes until crust is golden brown and cooked through and Brussels sprouts are lightly charred.
Remove pizza stone from oven and slide flatbread onto a cutting board. Crumble remaining Boursin over the top. Sprinkle with remaining ¼ cup sliced Brussels sprouts and red pepper flakes and drizzle with balsamic reduction. Slice and serve.