For the Pizza:

Cup of Yum
1. Bring a medium sauté to medium high heat with the olive oil. Add the sliced leeks and sauté for 12-14 minutes until soft, stirring often to ensure they don't brown. Season with salt and pepper and set aside.
2. Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
3. Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
4. Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.
5. Top each pizza with half of the shredded cheese, fresh mozzarella, sautéed leeks and sliced brussels sprouts. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is perfect.
6. Remove pizza from the oven and top with the cooked bacon. Season with salt and pepper and additional red pepper flakes if needed slice and serve.

For the Roasted Garlic Paste

1. Pre-heat your oven to 450 degrees F.
2. Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes.
3. Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, red pepper flakes and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.