You'll love this skillet pizza covered in Brussels sprouts, crispy bacon, and of course, plenty of hot, gooey cheese.
When the moon hits your eye like a big pizza pie ... that’s amore!
You’ll especially be in love with this new pizza method inspired by How Sweet It Is when you find out it will only take THREE minutes to cook and you don’t need a pizza stone. How cool is that?!
All you need is a cast iron skillet, some pizza dough, and whatever pizza ingredients your little heart desires. I went with Brussels sprouts, bacon and cheese – lots of cheese.
For the dough, you can go homemade if you’re feeling ambitious, but the theme of this meal is fast and easy so I went with Pillsbury’s thin pizza crust. The best part? That sound the tube makes when you bust it open.
Even though it’s rectangular shaped in the tube, you can easily make it work for a round pizza by trimming the corners or folding them under and re-shaping. Before heating my skillet, I flipped it upside down and just cut around it with a knife. Be sure to leave yourself some extra room on the edges depending on how deep your skillet is.
It’s easiest to make this pizza on a WELL FLOURED pizza peel so it will easily slide off onto the hot cast iron skillet. But if you don’t have a peel, you could try using a wood cutting board ... just be verrrry careful when transferring to the hot pan. Speaking of which, you want the cast iron skillet HOT HOT HOT. While you’re assembling your pizza, you can pre-heat on the stove at its highest setting. It might start to smoke a little. That’s OK. If it’s smoking too much, turn it down slightly. You’ll also want your oven rack at the highest possible position with the broiler on high.
In a pan over medium heat (not the pan you’re using for the pizza), heat olive oil and sauté garlic for about one minute.
Brush the garlic and oil onto the pizza dough.
In the same pan, fry the bacon until cooked through. The bacon will cook a little bit in the oven, but you want it mostly cooked and crispy beforehand. Drain on paper towels but don’t throw away that lovely bacon grease!
If you would like to go the Brussels sprout route, thinly slice about 8-10 sprouts.
Then fry them up in that reserved bacon grease until they start to brown a bit and then sprinkle with some red pepper flakes. Again, they will brown further under the broiler, so just keep that in mind depending on how charred you like your greens. Remove from pan and drain on paper towels.
Pile on the cheese, and top with bacon and Brussels sprouts. Hopefully, your cast iron skillet has been pre-heating for about 10 minutes and is good and hot.
When you’re ready (and the pan has been heating about 10 minutes), take a deep breath and swiftly/carefully slide the pizza onto the skillet. (A large metal or heat resistant spatula can be your friend here) It’s okay if it’s not perfect – it will add to the rustic-ness of the pie! (I don’t think that’s a word but oh well.) At this point, the pizza is already cooking. You can let it cook and sear for about 45-60 seconds.
Then, using potholders, transfer the skillet into the oven under the broiler. Allow to cook for about a minute, rotate 180 degrees, and allow it to cook another 60 seconds. At this point, the pizza should be cooked and lightly browned on top. Remove from the oven and allow it to cool slightly.
Slice, serve and enjoy!
Mmmmmmm. Pizza. In three minutes flat.
And consumed just as quickly. Bon appetit!
Jaymee Sire is an Emmy award-winning sports anchor by day and food blogger by night. (Or sometimes vice-versa depending on the sports schedule.) You can check out more of Jaymee’s delicious creations on her alphabet-themed food blog, e is for eat.