1 tablespoon olive oil
1 pizza dough ball
4 ounces Brussels sprouts (8 to 10 sprouts)
1 small shallot, thinly sliced
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon kosher salt
2 cloves garlic
4 ounces blue cheese
3 tablespoons toasted hazelnuts, chopped
Freshly ground black pepper
Preheat oven to 500° F.
Coat a 10-inch cast iron skillet with olive oil. Place pizza dough ball in the center of the skillet and cover with plastic wrap. Allow to sit at room temperature for 2 hours.
Use your ngertips to gently dimple the pizza dough to spread it out across the entire bottom of the skillet, but not up the edges. Place Brussels sprouts in a high-powered blender or food processor and pulse until chopped into small pieces. With a spoon, stir in the thinly sliced shallot, balsamic vinegar, 1 tablespoon extra-virgin olive oil and ¼ teaspoon salt.
Drizzle the remaining 1 tablespoon extra-virgin olive oil over the pizza dough. Use a microplane or the smallest hole on a box grater to grate the garlic over the dough. Use your ngers to spread the oil and garlic evenly over the dough, all the way to the edges.
Slice the blue cheese as thinly as you can and distribute 2/3 of it evenly over the pizza dough, all the way to the edges. Spread the Brussels sprouts mixture evenly over the pizza dough. Sprinkle the remaining / blue cheese over the top.
Bake for 15 to 20 minutes, until the edges are crispy.
Transfer to the stovetop and allow to cool for at least 5 minutes before using a spatula to loosen the pizza from the skillet and transferring it to a cutting board. Garnish with hazelnuts and desired amount of black pepper, cut into 6 pieces and serve.