Serves 16


1 whole wheat pizza dough ball
6 slices thick cut bacon, chopped
1 shallot, sliced
2 clvs garlic, minced ”
½ lb brussels stemmed, thinly sliced
¼ t s&p
8 oz mixed provolone & fontina, grated
2 T finely grated parmesan


1. Preheat broiler
2. Cook bacon until crispy, drain on paper towel, reserve 2T bacon fat
3. Sauté shallots, garlic & brussels in bacon fat, s&p, 6-8 mins
4. On stove top, heat 10-12″ cast iron skillet, high heat, 10 mins
5. On floured pizza peel, roll-out dough to skillet diameter
6. Slide dough into very hot cast iron skillet
7. Cook dough 2-3 mins, until browned, turn over
8. Top dough with brussels, bacon, cheeses
9. Slide into broiler. Cook 1 min, rotate 180°, cook 1 min more

Note: cast iron skillet handle gets VERY HOT! Touch only with thick pot holder!

Originally featured in “Flat & Green” – November 2015