Make the crust. While it’s rising, preheat oven to 425° F. Cut the leaves off of the Brussels Spouts.

The best way to do this is to cut a little of the base off, peel the leaves back and repeat.

This is an easier task if you start with larger sprouts. When they get very small and light green, I stop removing the leaves and reserve them for another purpose.

When you you’re your leaves scattered on a baking sheet, lightly toss them in olive oil and a little salt and pepper.

Roast for 10 minutes tossing halfway through. When starting to char, remove and reserve. You want to be a little on the underdone side, because they’ll be back on top of the pizza at the end for a few more minutes. If you do over cook them a bit at this step, don’t put them on the pizza until it’s completely finished. Now, dice the guanciale.

You want the pieces to be about ¼- inch square. Heat a deep frying pan to medium. Cook the guanciale until its very golden brown and crisp.

Remove to a paper towel and reserve the fat.

Try not to eat all of the lardons. Put two tablespoons of the guanciale fat in the same frying pan. Reserve the rest for another use. Whisk in the flour and cook until bubbling.

Add the salt and pepper. Whisk in the milk in 2-3 additions. When the sauce is smooth and fairly thin, add the grated parmigiana reggiano.

Whisk until fully blended. Turn off heat. Preheat to 550° F (or as high as your oven will go). When your crust is fully prepared, roll it out and place it on a corn meal dusted pizza stone or upside down cookie sheet. Roll in the edges. Coat crust in the béchamel cheese sauce. Top with the mozzarella and asiago. Add the guanciale.

Bake for 10- 15 minutes. When cheese is starting to brown remove from oven. Top with Brussels sprout leaves.

Add eggs evenly spaced.

Bake an additional 3 - 5 minutes. (The egg won’t necessarily look done to your eye. It is. You want the yolk runny, so don’t overcook). If you’re using the truffle salt or truffle oil drizzle a little on just the egg now.

Let rest 5 minutes. Cut down the eggs into sixths so the each piece gets some of the egg.

If you make smaller pizzas (8 inches or so) you can just use one egg and place it in the center. Dig in, and enjoy sopping up the extra yolk with the crust. So. So. Good.