Place pizza stone or pizza steel in oven (I place mine within 6 to 8 inches of top of oven) and preheat at 550 degrees
Remove dough from refrigerator and set on well floured surface; sprinkle flour on top and set aside while you prepare topping and heat oven
Wash and trim brussel sprouts, cut into halves or quarters (depending on size) and set aside.
In a cast iron pan (or nonstick pan), heat 2 tablespoons olive oil over medium-high heat, and add garlic and onions.
Stirring constantly to prevent garlic from browning, continue to cook for about 2 minutes.
Add brussel sprouts and reduce heat to medium and continue cooking for about 10 minutes or until tender. Stir occasionally and scrape the bottom of the pan to prevent sticking.
Remove from heat and season with salt, fresh ground pepper, and red pepper flakes.
Add ½ of the bacon and gently combine/stir.
Prepare your pizza peel by flouring it well (rub with flour) or cut a piece of parchment paper
Open the dough ball and stretch to 12 inches or 14 inches for very thin pizza
Set pizza shell on pizza peel or parchment paper, and then drizzle with a bit of olive oil.
Scatter brussel sprout on top and add the remaining bacon.
Sprinkle parmesan on top of pizza
Transfer pizza to pizza stone and reduce heat to 500 and bake for 5 to 7 minutes or until browned.
Remove from oven with pizza peel, slice and serve.