Method:
This recipe would suit a variety of pizza styles, but Ooni classic pizza dough would be a great fit.

Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Slice the shallots into ⅛-inch slices. Heat butter in a small saucepan over medium heat, add the shallots, and cook until softened, about 8 minutes.

Slice the bacon into ½-inch strips, add to a saute pan or cast-iron skillet, and cook over medium heat until crispy.

Slice Brussels sprouts finely until shredded, toss with olive oil and salt in a small bowl, and set aside.

Fire up your oven, aiming for 852°F to 950°F (450°C to 500°C) on the stone baking board inside. Use the Ooni Infrared Thermometer to quickly and accurately check the temperature of the stone.

Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers.

Stretch the dough out to a 12-inch-round base, and then lay the stretched dough over your lightly floured pizza peel or countertop. Using the back of a spoon, top with 40 grams of crème fraîche.

Then, sprinkle on 30g of Gruyere and 60g of Mozzerella.
Sprinkle on a quarter of the shallots and bacon pieces.

Add the brussell sprouts and finish with grated cheddar. 

Slide the pizza off the peel into the oven and cook for 60 - 90 seconds turning the pizza regularly to ensure an even bake. 

Remove from the oven and place on a serving board. Slice serve and enjoy.