Pizza With Lemons And Brussels Sprouts

• 1/2 ounce dry active yeast
• 2 tablespoon agave syrup
• 3 tablespoon olive oil, plus extra for brushing, greasing, and drizzling
• 1 teaspoon salt
• 1 cup unbleached all-purpose (plain) flour
• 9 ounce brussels sprouts, halved
• 1 shallot, finely chopped
• 1 meyer lemon
• 9 ounce vegan mozzarella cheese
• 4 olive oil
• salt and freshly ground black pepper

1. To make the dough, using a stand mixer with a dough hook attachment, combine 3/4 cup warm water with the yeast and agave syrup until the yeast is dissolved.
2. Set aside for 20 minutes to allow the yeast to become active.
3. Add the oil, salt, and flour to the mixer bowl, then set the mixer to a low-speed setting and mix the ingredients for 7–8 minutes, scraping down the sides if needed, until the dough is smooth.
4. With the motor running, add 2 tablespoons of the all-purpose flour at a time, in 2–3 minute intervals, allowing the flour to be fully incorporated into the dough before making the next addition.
5. After the final addition, when the dough starts to come together, mix for another 2–3 minutes, then transfer the dough to a large bowl, brush with olive oil, and cover with a clean kitchen towel.
6. Set aside in a warm place for 1 hour and let rise.
7. To make the topping, using a food processor fitted with an S-blade, pulse the Brussels sprouts and shallot until nicely shredded. Set aside.
8. Thinly slice the Meyer lemon, then cut each slice in two, removing the seeds as needed. Set aside.