Harvest Time

Heat small amount of olive oil in medium pan. Add half of Brussels sprout leaves and all of the sliced shallot; sauté until just tender. Remove from heat and set aside until ready to use. Fry remaining Brussels sprout leaves in deep fryer at 375°F for approximately 15 to 20 seconds, then drain on paper towels and sprinkle with salt. Set aside until ready to use. Toss grapes with olive oil and salt. Roast at 425°F for 15 to 20 minutes. Remove from oven and set aside until ready to use. Combine hot honey with red wine vinegar in small saucepan. Cook over low heat until just thickened. Season with salt and set aside until ready to use.

To prepare pizza: Preheat oven to 545°F. Gently press dough into an oval shape being careful not to disrupt fermentation too much. Drizzle with 1 tablespoon olive oil and cook for approximately four minutes. Spin pizza 180 degrees and cook for an additional three minutes. Removed pizza from oven and place on a wire rack. Brush top with 2 tablespoons olive oil. Evenly distribute sautéed Brussels sprout and shallot mixture over top. Layer on Pizzarella cheese slices and roasted grapes. Tear bacon into pieces and scatter over top. Return pizza to oven and cook until cheese is melted and toppings are hot, two to three minutes. Remove pizza from oven and distribute Brie slices, fried Brussels sprout leaves and walnuts over the top. Lightly drizzle with hot honey mixture before serving.

Per order/serving size: Makes 1 pizza

Recipe developed by Lars Smith, State of Mind Restaurant Group, Los Altos, Calif.