Preheat the oven according to the pizza dough directions and prebake the crust if necessary.

Meanwhile, in a skillet over medium heat, cook the bacon for several minutes on both sides until brown and crispy. Reserve the grease in the pan and place the bacon on a plate lined with a paper towel. Crumble the bacon.

Add the diced shallots to the pan with the grease and cook on medium for 1 to 2 minutes.

Turn up the heat to medium-high and add the Brussels sprouts to the pan. Cook for 2 to 3 minutes more while stirring. Add ¼ cup water, cover with a lid, and steam for 2 to 3 minutes. Check on the sprouts and add more water if necessary. You don't want the pan to dry out completely while they're being steamed.

Spread the ricotta cheese on the pizza crust and sprinkle with the mozzarella and Parmesan. Top with the Brussels sprouts mixture, then the crumbled bacon, and bake until the cheese is brown and bubbly on top, about 10 to 15 minutes (depending on which crust you used). Enjoy!