Brussels Sprout Lemon Pizza

By kathryns

Uses 1/2 recipe of pizza dough and is made in cast iron skillet

Ingredients

• 1 TB + 1 tsp olive oil
• 1/2 pound store bought pizza dough
• 3 oz lightly salted fresh mozzarella, thinly sliced
• 1-1/2 oz finely grated Pecorino Romano cheese (1/2 c)
• 3 c packed brussels sprout leaves (from about 1/2 pound)
• Coarse salt and ground pepper
• 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)

Preparation

Step 1

Preheat oven to 500. Brush a 10-inch cast iron skillet with 1 tsp oil. Press dough flat in skillet spreading to edge. Brush a 1-inch border around edge with 1 tsp oil

Scatter mozzarella and half Pecorino evenly over dough, leaving a 1/2 inch border around edge.

Toss brussels sprouts with remaining Pecorino, remaining 2 tsp oil, 1/4 tsp salt and 1/4 tsp pepper. Scatter sprount mixture over cheeses and top with lemon slices.

Cook over medium heat until bottom is golden brown about 4-5 minutes. Transfer to oven and bake until edges of sprouts start to char, edge of crust is golden and dough is cooked through, about 10 minutes.

Season with pepper. Serve.