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Easy Skillet Pizza with Brussels and Bacon Recipe
Ash Tyrrell

Easy Skillet Pizza with Brussels and Bacon Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.