Ingredients

The following ingredients have 4 Servings
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 4 slices thick cut bacon, chopped
  • 10 Brussels sprouts, thinly sliced
  • 2 pinches red pepper flakes
  • 2 cups shredded mozzarella cheese

Instruction

  • On a well-floured pizza peel or wood cutting board, unroll pizza dough and shape into the same size as your skillet. (Trim or stretch dough if needed.)
  • Arrange oven rack to highest level (making sure your cast iron skillet will fit.) Place cast iron skillet on the stove and heat on high for 10 minutes.
  • In a separate pan, heat olive oil and saute garlic for 60 seconds or until fragrant. Spread olive oil/garlic mixture onto prepared dough.
  • In same pan used to cook the garlic, fry bacon pieces until cooked through and crispy. Remove and drain on paper towels, leaving bacon grease in the pan.
  • Add Brussels sprouts to the pan and fry until slightly tender and charred in places. Season with a pinch or two of red pepper flakes. Remove from pan and drain on paper towels.
  • Sprinkle dough with shredded cheese, and top with Brussels sprouts and bacon.
  • Once cast iron skillet is ready, carefully slide prepared pizza onto the skillet. Allow it to cook for 60 seconds, and then using pot holders, transfer to the pre-heated oven under the broiler. Allow to cook for 60 seconds, and then rotate 180°F and cook another minute.
  • Remove from oven and allow to cool for a minute or two. Slice and serve immediately!