Dough

• 1 3/4 cups all-purpose flour (approx.) 
• 3/4 cup warm water (approx. 105°F to 115°F)  
• 1 1/4 tsp instant active dry yeast  
• 1 tsp granulated sugar  
• 1 tbsp olive oil (approx.)
• 1 tsp salt  

Toppings

• 1/4 cup olive oil, divided
• 4 tsp finely chopped fresh rosemary
• 2 cloves garlic, minced
• 2 Italian sausages, removed from casing
• 8 oz shredded Brussels sprouts
• 3 shallots, thinly sliced
• 1/4 tsp each salt and pepper
• 1 1/4 cups (5 oz) Wood River Creamery Black Truffle Cheddar Gruyere, shredded
• 1 tbsp truffle oil

Dough

In a bowl, stir together 1/4 cup flour, warm water, yeast, and sugar; let stand for 5 to 10 minutes or until mixture starts to look bubbly and frothy. Using a wooden spoon, stir in olive oil, remaining flour, and salt to make a loose dough. Transfer to lightly floured surface; knead for 10 to 15 minutes, adding flour as needed, to make a soft, elastic, and slightly sticky dough. 

Form dough into ball; transfer to a lightly greased bowl. Brush the top of the dough lightly with oil; cover with a wet kitchen towel. Let stand in a warm spot for about 2 hours or until doubled in size. Punch down dough; transfer to an airtight container or resealable plastic bag. Refrigerate overnight; let stand at room temperature for 2 hours.  

Toppings

Preheat oven to 500˚F. Stir together 2 tbsp of the oil, rosemary, and garlic; set aside.

Heat 1 tbsp of the olive oil in a large skillet set over medium heat; cook sausage for 8 to 10 minutes or until lightly browned and cooked through. Transfer to plate and let cool completely.

Add remaining oil to skillet; cook Brussels sprouts, shallots, salt, and pepper. Cook for 5 to 8 minutes or until golden and tender; let cool completely.

On a lightly floured surface, roll out pizza dough into an 8-inch round. Using hands, stretch the dough into a 12-inch round, about 1/4-inch thick. Transfer to lightly greased 12-inch pizza pan.  

Brush pizza dough with rosemary mixture. Scatter Brussels sprouts mixture and cooked sausage over top; sprinkle with cheese.

Bake until crust is golden brown and cheese is bubbling,15 to 20 minutes; drizzle with truffle oil.

Tips: 

• Substitute 1 lb store-bought pizza dough for homemade dough. 

• Substitute thyme for rosemary, if desired.