Okay, these cast iron skillet pizzas have official become a thing in our house. I’ve owned up to my pizza addiction and am now just embracing it with abandon. The great thing is that if you control the toppings properly, there’s really very little guilt. I mean, we’re not talking about pounds of cheese and tomato sauce and decadent Italian meats (though I’m always willing to have that conversation) — really, this is just a deliciously baked and broiled salad served on the bread that would normally be relegated to the side of the plate. I’m all about inclusion.
Of the various pizzas we have made recently, this is most definitely the favorite. We adapted it from the March 2012 Martha Stewart Living magazine and haven’t been able to stop making it since. When The Rogers started giving us an endless supply of encouragement and lemons, it became even easier to justify. Brian came up with the brilliant idea of adding fresh chopped garlic as the first layer and suddenly amazing became transcendent. Even if you’re in the “no” column on Brussels sprouts, you should give this a try. They’re different in leaf form. I promise, you’ll be surprised and happy.
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 3/4 pound store-bought pizza dough (Trader Joe’s Whole Wheat dough is my favorite)
- 3 cloves garlic, finely chopped
- 1 cup finely grated Pecorino Romano cheese
- 3 cups packed Brussels sprout leaves (from about 1/2 pound)
- Coarse salt and freshly ground pepper
- 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)
- Preheat oven to 400 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil. Evenly distribute chopped garlic over crust, leaving a 1/2-inch border around the edge.
- Toss brussels sprouts with 1/2 cup of Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon. Sprinkle 1/4 cup of Pecorino over top.
- Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 15 minutes. Sprinkle remaining 1/4 Pecorino over pizza and broil for 2 minutes until cheese starts to brown. Season with pepper.