Bacon, Brussels, Fig, & Sage Pizza

Preheat the oven to 450 degrees. 

In a large skillet, heat the bacon over medium high heat. Cook until some of the fat renders and it is just beginning to crisp. Remove the bacon from the pan but keep the fat in the skillet. Add in the shredded Brussels sprouts, salt, and pepper to the bacon fat. Cook for about 5-10 minutes. Then, add the sage, rosemary, and minced garlic. Cook for 2 minutes then turn off the heat.

Whip together the ricotta and goat cheese in a small bowl, season with salt and pepper, then set aside. Roll out the pizza dough to fit the shape of your sheet tray. Drizzle the tray with olive oil and cooking spray and place the rolled out dough onto the tray. Spread the dough evenly with fig jam. Next, add the mozzarella cheese, then add the Brussels. Add dolllops of the goat cheese mixture evenly over the top. Cook for about 10-15 minutes until the crust is golden brown. Top with chopped bacon and balsamic reduction. 

For the Salad:

Whisk the dressing ingredients together. Toss with spinach, nuts, and cheese.