Roasted Brussels Sprouts:

Preheat oven to 425° F / 218° C. Line a half-sheet rimmed baking tray with parchment.

In a medium bowl, toss Brussels sprouts with olive oil and a pinch fo salt and pepper.

Arrange on prepared tray, discarding any loose leaves.

Bake in preheated oven for 30-35 minutes, turning periodically with a flat metal spatula, until tender and golden brown, with crispy bits around the edges.

Scoop into a bowl. Toss with the balsamic vinegar and honey. Season with salt and pepper, to taste.

Set aside to cool while you prepare the pizza.

Pizza:

Raise oven temperature to 450° F / 232° C.

On a ventilated pizza pan, stretch pizza dough into a round, about 12-14 inches in diameter.  Spread blue cheese dressing on top of pizza dough, allowing a 1/2-inch border around the outer edge.

Scatter with the sliced mozzarella, followed by the roasted sprouts.

Scatter with the crumbled blue cheese, walnuts, and grated Parmesan. Sprinkle with chili flakes and season with salt and pepper to taste.

Bake in preheated oven for approximately 13 – 16 minutes, or until bubbly and golden brown.

Garnish with chopped fresh basil or parsley. Serve hot.

Wrap leftover pizza in aluminum foil and refrigerate for up to 2 days. Eat cold, or reheat in the oven or microwave until just warmed through.