BRUSSELS SPROUT-LEMON PIZZA

Brussels Sprout-Lemon Pizza image

Provided by Martha Stewart

Time 25m

Yield Makes one 12-inch pizza

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 pound store-bought pizza dough
3 ounces lightly salted fresh mozzarella, thinly sliced
1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup)
3 cups packed brussels sprout leaves (from about 1/2 pound)
Coarse salt and freshly ground pepper
5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)

Steps:

Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil.
Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.
Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.
Cook over medium-high heat until bottom is golden brown, 4 to 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.