Get Yourself a Load of BS
Brussels sprouts, that is! When you're selecting your sprouts, look for firm and tight heads with a slight tenderness. Make sure that there are no brown spots or wilted leaves on the sprouts. Brussels sprouts will only last 4 to 5 days in the fridge, so you may want to try freezing them if you've got a large haul and aren't making enough pizzas to use them up. Just put about a pound of trimmed and cleaned sprouts in boiling water for 5 minutes, then blanch, drain, dry, and store in freezer bags for up to one year.
Cut off the Foot
Use a sharp paring knife to cut off the foot of the sprout. This will expose the core. Remove the first couple of layers of leaves, which will be tough and possibly damaged.
Excise the Core
Use the paring knife to cut around the core, then remove it and discard. This will leave a loosened sprout that you can easily peel.
Can You Peel the Love?
So, yeah. This isn't rocket science. Now that you've got the core removed, you just peel it and collect the leaves in a bowl. If you're doing several pizzas, it's best to just have a go at all your sprouts at once rather than peel the necessary amount for each pie.
Cheese Your Dough
I'm assuming you can get to this point with the dough. We're making Neapolitan-inspired pizzas here, so they're smallish. Add about that much fresh mozz. It's like 12 to 13 slightly-larger-than-grape-size chunks.
Sprout, Sprout, Let It All Out
This is about what the thing will look like when you add about 3 sprouts' worth of leaves. After this, just add some thinly sliced garlic, about a palmful of the pancetta, some Parm, a pinch of salt, and then a splash of olive oil before throwing it in the oven.