Easy Skillet Pizza with Brussels and Bacon Recipe | Savory Flavor
When I first made this skillet pizza with Brussels and bacon, I couldn’t believe how tasty it turned out. The crust was perfectly crisp, the bacon added a smoky crunch, and the Brussels sprouts gave a nutty sweetness I didn’t expect.
On top of that, the melted cheese tied everything together beautifully. What really surprised me was how simple it was to make—no fancy pizza oven needed!
Now it’s one of my go-to recipes whenever I want something quick, delicious, and a little gourmet at home.
Ingredients for Crispy Skillet Pizza with Brussels and Bacon
Here’s everything you’ll need. Each ingredient has its own role, so try not to swap unless noted.
For the Brussels Sprouts and Bacon
- 1 cup Brussels sprouts, halved or quartered – roasting brings out their natural sweetness. Avoid frozen Brussels; they won’t caramelize the same way.
- 1 tablespoon olive oil – helps the sprouts roast evenly.
- Salt and pepper – to balance and bring out flavor.
- 3 strips bacon – adds crunch and smoky richness.
For the Pizza
- 2 tablespoons olive oil – creates a golden base for the crust.
- ½ teaspoon dried Italian herbs – a simple seasoning for classic pizza taste.
- ½ teaspoon garlic powder and garlic salt – layers of garlicky flavor.
- ½ teaspoon kosher salt – makes every bite balanced
- ¼ teaspoon red pepper flakes – just a gentle kick of spice.
- 1 pound pizza dough – room temperature dough stretches much better than cold.
- 6 ounces mozzarella cheese, diced – always grate or dice fresh for the best melt.
- ¼ cup grated pecorino cheese – salty and sharp, perfect with the creamy mozzarella.
- Hot honey (to drizzle) – the game-changer that ties everything together.
Note: Makes one 8-inch pizza, serving 2–4 people.
Variations
This pizza is very flexible, and you can easily make it fit your taste or diet.
- Dairy-Free: Use dairy-free mozzarella and pecorino substitutes.
- Sugar-Free: Skip the hot honey or replace with chili oil for heat without sweetness.
- Vegetarian: Leave out the bacon and add caramelized onions or mushrooms.
- Extra Flavor: Try topping with sun-dried tomatoes or fresh basil after baking.
Cooking Time
Here’s how long you’ll need from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You’ll Need
Having the right tools makes this recipe much easier.
- Cast-Iron Skillet – gives the crust its crisp edges.
- Baking Sheet – ideal for roasting bacon and sprouts evenly.
- Mixing Bowl – to toss and season your vegetables.
- Rolling Pin – makes it easier to stretch the dough evenly.
How to Make Crispy Skillet Pizza with Brussels and Bacon?
Making this skillet pizza is easier than it looks, and every step builds big flavor.
Roast the Brussels Sprouts and Bacon
Start by preheating your oven to 425°F. Lay the Brussels sprouts and bacon on a baking sheet, drizzle the sprouts with olive oil, and season with salt and pepper. Roast for 10–12 minutes until the sprouts caramelize and the bacon crisps. Once cooled slightly, chop the bacon into small pieces.
Prep the Skillet and Season It
Switch your oven to broil and heat a cast-iron skillet on medium heat. Add half of the olive oil and sprinkle in Italian herbs, garlic powder, garlic salt, kosher salt, and red pepper flakes. This gives the crust a flavorful base that tastes like it came from a pizzeria.
Shape the Pizza Dough
Roll the dough into a 9-inch circle and carefully press it into the hot skillet, making sure it reaches the edges. Drizzle with the remaining olive oil and a little extra seasoning mix. Cook for about 5 minutes until the bottom starts to crisp up nicely.
Add the Cheese and Toppings
Layer the mozzarella and pecorino evenly over the dough. Then scatter the roasted Brussels sprouts and chopped bacon on top. Finish with a light sprinkle of salt or red pepper flakes if you like extra heat.
Broil Until Golden
Move the skillet into the oven under the broiler for 1–2 minutes. Watch carefully—the cheese should melt and bubble while the crust turns golden brown. This part happens quickly, so don’t walk away!
Drizzle and Serve
Take the pizza out, drizzle generously with hot honey, and serve straight from the skillet. The crispy crust, gooey cheese, and sweet-spicy topping make this unforgettable.
Additional Tips for Making this Recipe Better
After making this pizza a few times, here are some things I’ve learned:
- Let the dough sit at room temperature before stretching—it’s so much easier.
- Always use block mozzarella; pre-shredded cheese never melts as well.
- Keep your eyes on the broiler—it can go from perfect to burnt in seconds.
- If hot honey is new to you, start light and add more once you taste.
How to Serve Crispy Skillet Pizza with Brussels and Bacon?
I like to slice this pizza into wedges while it’s still hot and melty. A sprinkle of extra pecorino or red pepper flakes on top makes it look (and taste) even better. For a balanced meal, pair it with a fresh Caesar salad or roasted asparagus. Serving it directly from the skillet also makes a fun presentation.
Nutritional Information
Here’s a quick look at what you get per slice:
- Calories: 310
- Protein: 14g
- Carbohydrates: 28g
- Fat: 16g
Make Ahead and Storage
Make Ahead
You can roast the Brussels sprouts and bacon a day in advance. Keep them in the fridge in an airtight container and assemble when ready.
Storage
Leftovers store well in the fridge for up to 3 days. Reheat slices in a hot skillet or oven for that crispy texture again.
Freezing
This pizza also freezes well. Wrap cooled slices in foil or freezer bags, and store for up to a month. Reheat directly from frozen in the oven until warmed through.
Why You’ll Love This Recipe?
There are so many reasons why this skillet pizza deserves a spot in your recipe rotation:
- Foolproof Crust – The skillet does all the work for a crispy, golden base.
- Perfect Flavor Balance – Sweet, salty, cheesy, and a little spicy all in one bite.
- Quick and Easy – From start to finish, you’ll have pizza ready in 30 minutes.
- Versatile Options – Customize toppings to suit any mood or diet.
- Always a Hit – It’s one of those recipes that disappears fast at the table.
Easy Skillet Pizza with Brussels and Bacon Recipe
Ingredients
Method
- Start by preheating your oven to 425°F. Lay the Brussels sprouts and bacon on a baking sheet, drizzle the sprouts with olive oil, and season with salt and pepper. Roast for 10–12 minutes until the sprouts caramelize and the bacon crisps. Once cooled slightly, chop the bacon into small pieces.
- Switch your oven to broil and heat a cast-iron skillet on medium heat. Add half of the olive oil and sprinkle in Italian herbs, garlic powder, garlic salt, kosher salt, and red pepper flakes. This gives the crust a flavorful base that tastes like it came from a pizzeria.
- Roll the dough into a 9-inch circle and carefully press it into the hot skillet, making sure it reaches the edges. Drizzle with the remaining olive oil and a little extra seasoning mix. Cook for about 5 minutes until the bottom starts to crisp up nicely.
- Layer the mozzarella and pecorino evenly over the dough. Then scatter the roasted Brussels sprouts and chopped bacon on top. Finish with a light sprinkle of salt or red pepper flakes if you like extra heat.
- Move the skillet into the oven under the broiler for 1–2 minutes. Watch carefully—the cheese should melt and bubble while the crust turns golden brown. This part happens quickly, so don’t walk away!
- Take the pizza out, drizzle generously with hot honey, and serve straight from the skillet. The crispy crust, gooey cheese, and sweet-spicy topping make this unforgettable.
Notes
- Let the dough sit at room temperature before stretching—it’s so much easier.
- Always use block mozzarella; pre-shredded cheese never melts as well.
- Keep your eyes on the broiler—it can go from perfect to burnt in seconds.
- If hot honey is new to you, start light and add more once you taste.
