This Easy Skillet Pizza with Brussels & Bacon is SO simple to make and tastes like a cheesy bite of heaven. Crispy, deep-dish style pizza made at home in a skillet until crispy on the bottom is topped with gooey cheese, roasted brussels sprouts, and crisp bacon. The hot honey drizzle over top makes it!
This Skillet Pizza with Brussels & Bacon features loads of cheese, salty bacon, roasted brussels sprouts, and a drizzle of hot honey. It has something for everyone.
The method here creates a very crispy, dense crust (think deep dish style) with a gooey, loaded top. We love, love, love the textures and flavors going on here.
One thing I think is hugely important for this recipe is taking the time to properly season the pizza dough itself. The dough here really is the star, after all.
I like to drizzle olive oil in the skillet and season it well with garlic powder, garlic salt, dried herbs, and red pepper flakes. The dough crisps up in it and absorbs all those seasonings. It is seriously so delicious.
We most often make this pizza with a little marinara and mozzarella cheese. A sprinkling of parmesan and pecorino cheeses to set off the flavors. But the possibilites are endless!
You can make a white pizza, like we are today, and top it with whatever you like. Or make a meat pizza with pepperoni and sausage. Go crazy. The method for the dough is the most important part, and I’m going to walk you through exactly how to do it.
One of my favorite things about this recipe is how quickly and easily it comes together. You need to have your dough at room temperature, your skillet ready to go, and whatever toppings you want prepped. BUT the actual cook time is less than 30 minutes from start to finish, and once you try this, you may never order takeout pizza again. It’s THAT good and THAT easy to make.
Ingredients You Need for This Easy Skillet Pizza:
- Brussels sprouts, halved or quartered
- Bacon
- Olive oil
- Seasonings: dried Italian herbs, garlic salt, garlic powder, kosher salt, and red pepper flakes
- Pizza dough (Store bought or homemade)
- Mozzarella cheese (the low-moisture blocks are best for this recipe – I often use part-skim and don’t notice a difference)
- Grated pecorino cheese
- Hot honey, for serving
How to Make This Easy Skillet Pizza:
Start with the Bacon and Brussels sprouts:
- Preheat the oven to 425°F. Spread the brussels sprouts out in an even layer on a large rimmed baking sheet lined with parchment paper.
- Toss the sprouts with a drizzle of olive oil and a sprinkle of salt and pepper. Push the brussels to one side of the baking sheet and arrange the bacon slices on the other half.
- Bake for 10-12 minutes, turning the bacon once about halfway through, or until the bacon is crisped and rendered and the brussels are tender and caramelized.
- Remove from the oven and set aside. Once the bacon is cool enough to handle, chop into bite-sized pieces.
Prep the Pizza:
- Turn on the oven broiler. Place an 8-inch cast iron skillet on the stove over medium heat.
- On a lightly floured surface, roll the dough out into a circle roughly 9 inches in diameter and ½-inch thick.
- To the hot skillet, drizzle in half the olive oil, dried herbs, garlic salt, garlic powder, salt, and red pepper flakes.
- Carefully place the dough in the hot skillet, pressing it into the edges. Drizzle the remaining oil and seasonings over the top.
- Cook the pizza in the skillet for 5 minutes or until it is beginning to crisp and turn golden brown on the bottom.
- Working quickly, add the toppings to the dough: the cheeses, brussels, and bacon. Season everything with a pinch of salt and pepper.
- Transfer the skillet under the broiler for 1-2 minutes or until the cheese is bubbly and golden in spots and the crust is golden and crisp – watch it carefully as this happens quickly.
- Drizzle the pizza with hot honey and then slice and serve.
FAQs
Can I make this in a different size skillet?
Yes! I love using my 8-inch cast iron skillet for this so I can emulate that deep dish experience, but you can use a 10-inch or even a 12-inch skillet for this. The crust will be thinner, but the flavor will still be fantastic.
Can I make this with gluten-free pizza dough?
I personally haven’t tested this method with gluten-free dough, but I think it would work. They sell gluten-free pizza dough at many stores these days, or you can try a homemade version.
Can I make this with sauce or other toppings?
Absolutely! Our go-to version of this pizza method is with marinara and cheese. A thin layer of sauce topped with cheese using the same exact method works beautifully.
And toppings, like any pizza situation, are yours to play with! My sister has made this with cooked Italian sausage (make sure you cook and drain the sausage completely before using), marinara, and cheese and raved about how it came out. Customization of toppings is encouraged!
Other Recipes You Might Enjoy:
Lemon Garlic Butter Chicken and Brussel Sprouts
This pizza method is life changing. Dramatic, I know. But I am nothing if not passionate about good pizza.
And this pizza is INCREDIBLE.
Lastly, if you make these Easy Skillet Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Easy Skillet Pizza with Brussels & Bacon
Equipment
Ingredients
For the Brussels Sprouts and Bacon:
- 1 cup of brussels sprouts halved or quartered
- Drizzle of olive oil
- Salt and pepper
- 3 strips bacon
For the Pizza:
- 2 tablespoons olive oil
- 1/2 teaspoon dried Italian herbs
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 lb pizza dough store-bought or homemade
- 6 oz diced mozzarella cheese the low-moisture blocks are best for this recipe – I often use part-skim and don’t notice a difference
- 1/4 cup grated pecorino cheese
- Hot honey for serving
Instructions
For the Brussels Sprouts and Bacon:
- Preheat the oven to 425°F. Spread the brussels sprouts out in an even layer on a large, rimmed baking sheet lined with parchment paper.
- Toss the sprouts with a drizzle of olive oil and a sprinkle of salt and pepper. Push the Brussels to one side of the baking sheet and arrange the bacon slices on the other half.
- Bake for 10-12 minutes, turning the bacon once about halfway through, or until the bacon is crisped and rendered and the Brussels are tender and caramelized.
- Remove from the oven and set aside. Once the bacon is cool enough to handle, chop into bite-sized pieces.
For the Pizza:
- Turn on the oven broiler. Place an 8-inch cast iron skillet on the stove over medium heat.
- On a lightly floured surface, roll the dough out into a circle roughly 9 inches in diameter and ½-inch thick.
- To the hot skillet, drizzle in half the olive oil, dried herbs, garlic salt, garlic powder, salt, and red pepper flakes.
- Carefully place the dough in the hot skillet, pressing it into the edges. Drizzle the remaining oil and seasonings over the top.
- Cook the pizza in the skillet for 5 minutes or until it is beginning to crisp and turn golden brown on the bottom.
- Working quickly, add the toppings to the dough: the cheeses, Brussels, and bacon. Season everything with a pinch of salt and pepper.
- Transfer the skillet under the broiler for 1-2 minutes or until the cheese is bubbly and golden in spots and the crust is golden and crisp – watch it carefully as this happens quickly.
- Drizzle the pizza with hot honey and then slice and serve.
Notes:
- You can also make this pizza in a 10-inch skillet – this will yield a thinner crust. I prefer the 8-inch skillet because it really makes it feel like a deep-dish style pizza.
