Preheat oven to 425 degrees and line a baking sheet with parchment paper. Toss Brussels sprouts with the EVOO, honey, red pepper flakes, salt and pepper.
Spread Brussels sprouts onto the baking sheet in a single layer, spreading them out as much as possible. Roast for 20-25 minutes until desired roasti-ness.
While the Brussels sprouts are roasting, work on the white sauce. In a sauce pan over medium heat, melt butter and add minced garlic. Cook until fragrant, about 1 minute.
Add flour and whisk constantly, cooking for 1 minute. Slowly add the milk, whisking constantly until thick. Once it has thickened, add the Parmesan cheese, salt and pepper. Stir until the cheese has melted and then remove from heat.
Preheat oven to recommended temperature per your pizza dough. Lay the uncooked pizza dough onto a baking tray. Brush on the white sauce, leaving about an inch of crust.
Then place the Brussels sprouts onto the dough, spreading them out. Dollop on the ricotta and then shave the Parmesan on over top. Bake in the oven for the recommended amount of time per your dough, until the pizza crust is golden brown.
