When you have pizza as often as we do it’s important to mix things up. Some days are thin crust, some days are thicker, sheet pan pizza one week, pizza baked one pizza stone the next, almost every breakfast pizza baked in a cast iron skillet. Red sauce, white sauce, just olive oil and garlic. You would think we’ve tried them all by this point. But we hadn’t. This melding of two of our favorite things (yes, Brussel Sprouts are one of our favorite things) was more than the sum of it’s parts. Lemony garlicky white sauce, melty cheese, tangy assertive cheese, greens, salty bites of pancetta (absolutely optional), and just the subtlest hint of balsamic sweetness all nestled in an actually brown on the bottom homemade pizza baked in a cast iron skillet.
things you might want to know
I apologize in advance for offering a recipe that doesn’t exactly add up- the sauce recipe is enough for two 11 1/2 or 12 inch pizzas but one pound of pizza dough is almost enough- I used 12 ounces of dough for the cast iron pan pizza pictured because I make my own dough and very rarely measure.
Both are wetter doughs, perfect for cast iron where you can press the dough in if it’s difficult to roll out
You can roast your brussel sprouts up fresh or, like we did, you can make a full portion of Ina Garten’s Brussel Sprouts on Friday and eat exactly half and then, on Sunday night, make Cast Iron Brussel Sprout Pizza using the dough you started when you were already tossing flour around on Sunday Morning for waffles.
the white sauce recipe is here, it is garlicky and lemony and goes perfectly with the salty sweet brussel sprouts
Cast Iron Brussel Sprout Pizza w/white sauce
- 1 1/4 lbs pizza dough
- 1 cup garlic white sauce
- 12 ounces roasted or pan fried brussel sprouts cut into medallions like “BS” pepperoni
- 2 ounces pancetta cubed
- 4 ounces parmesan or romano hard italian style cheese coarsely shredded
- 6 ounces mozzarella- fresh or not (if fresh, press as much moisture out as possible before using) coarsely shredded
- 2 tbsps chopped parsley for pretty
- balsamic glaze for drizzle
- make the white sauce if you haven’t already
- preheat oven to 500F
- divide prepared dough and form into rounds, reserve and loosely cover half for round two
- shape the dough and place in the cast iron skillet
- top with half the white sauce, cheeses, pancetta, and brussel sprouts
- bake on middle rack for 12-15 minutes or until crust is crispy and cheese are melty, if the topping begin to get too brown you can finish crisping the crust on the stove top- medium heat
- for 3-5 more minutes, checking frequently with a thin spatula. Just remember that the cast iron was in the oven and don’t grab that handle unprotected!
- garnish with fresh parsley and a quick drizzle of balsamic reduction or glaze
- if reheating leftovers I use the stovetop, the cast iron, and a lid over medium heat.