Place yeast, 2 tablespoons of the olive oil and the water in a stand mixer fitted with a dough hook. Let sit for 5 minutes.

Set the mixer to the lowest speed and add the salt. Start adding the flour in 1/4 cup increments. Mix until a tacky dough forms. About 10 minutes.

Turn the dough onto a well-floured surface and knead briefly.

Drizzle half of the remaining olive oil on a 13-18-inch baking pan. Evenly distribute the oil using a pastry brush. Coat the surface of the dough with the rest of the oil.

Shape the dough to cover the base of the baking pan. Cover the dough loosely with plastic wrap and let rise for an hour and a half.

While the dough is rising, preheat the oven to 425F.

Place the Brussels sprouts, shallots, olive oil, salt, red pepper flakes and pepper in a large mixing bowl and toss to combine.

Spread the dressed veggies evenly on a large baking sheet.

Roast for 15 minutes or until caramelized. Set aside until ready to use.

Turn the oven to 550F.

Using your finger, create a border of impressions 1/2-inch from the edge of the dough to form a crust.

Top the dough with the roasted Brussels sprouts and cover with mozzarella.

In a small bowl, combine the ricotta, lemon zest, and salt. Dot the surface of the pizza evenly with spoonfuls of the ricotta mixture.

Finish the pizza with the banana pepper rings and additional crushed red pepper flakes. Bake for 15 minutes or until golden and bubbly.

Let sit for 10 minutes before serving with a beer. :)