Love and Olive Oil

Goat Cheese and Brussels Sprout Skillet Pizza

Goat Cheese and Brussels Sprout Skillet Pizza from @loveandoliveoil

Usually, I’m a thin crust kind of girl. Give me thin and crispy over thick and doughy any day. But something about a pizza made in a cast-iron skillet sounded incredibly appealing.

In this case, the preheated skillet serves the same purpose as a hot pizza stone, resulting in an unusually crispy crust that you don’t usually find on pizzas with thicker crusts (and probably why I don’t usually like them very much). This is the kind of crust that everyone will adore. It’s both crispy (to please the thin-crust aficionados) and chewy (for the deep-dish lovers).

Cast Iron Skillet Pizza with Goat Cheese and Brussels Sprouts from @loveandoliveoil

There is no marinara sauce on this pizza. Instead, the cherry tomatoes soften into a rustic tomato sauce of sorts; perhaps the quickest “pizza sauce” ever. Topped with melted mozzarella cheese, cubes of salty pancetta, and leaves of Brussels sprouts that get blackened and crispy on the edges and tender in the middle. Oh, and goat cheese.

Because everything is better with goat cheese.

Cast Iron Skillet Pizza with Goat Cheese and Brussels Sprouts from @loveandoliveoil

The toppings made for an amazing combination that we both devoured. Despite stuffing himself silly, Taylor (ever the buzzkill) declared that, while tasty, this was not pizza. In fact, anything without pepperoni and marinara sauce shouldn’t be considered pizza.

I, however, have a more flexible definition: crust and cheese being the only two real requirements, without which I’d consider something more of a flatbread with toppings.

But this, this is most definitely a pizza. And a pretty awesome one at that.

Goat Cheese and Brussels Sprout Skillet Pizza

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For Crust:

  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • (this will make enough dough for two pizzas)

For Toppings:

  • 1 cup mixed cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese
  • 4 ounces Brussels sprouts, cored, trimmed, and leaves separated
  • 1 tablespoon olive oil, plus more for brushing
  • 1/4 cup pancetta cubes, cooked until crisp
  • 1/4 cup crumbled goat cheese


  1. In a large bowl or the bowl of a stand mixer, combine water, yeast, honey, olive oil and mix until yeast is dissolved. Let sit about 10 minutes or until frothy.  Add 2 1/2 cups of the flour and salt, and stir or mix with a dough  hook on low speed until the dough comes together. With the dough hook or by hand, work in the remaining 1/2 cup flour, kneading until smooth, about 5 minutes. Brush bowl with olive oil and place the dough inside, turning to coat. Cover with a clean tea towel and let sit in a warm place until doubled in size, about 1 1/2 to 2 hours.
  2. Divide dough in half. If you are only making one pizza, place remaining dough in a zip-top bag. Refrigerate for up to 2 days or freeze until ready to use; thaw overnight before rolling and baking.
  3. Preheat oven to 450 degrees F. Preheat a 9 or 10-inch cast iron skillet in the oven or on the stovetop over medium heat.
  4. On a lightly floured pizza peel or cutting board, press or roll dough into a 10-inch round the same size as the base of your skillet. Take care that your surface is floured enough so the dough will slide around freely. Lightly brush edges with olive oil. Spread tomato halves in a single layer over dough, and sprinkle with mozzarella cheese. Gently slide the dough into the hot skillet. Bake for 10 minutes or until cheese is melted.
  5. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Remove partially-baked pizza from the oven (be careful, the handle will be very hot!) and top with a mound of Brussels sprouts. Sprinkle with pancetta and goat cheese and return to oven for another 8 to 10 minutes, or until crust is golden brown and Brussels sprouts are crispy and browned around the edges. Remove from oven and let cool for 5 to 10 minutes before sliding onto a cutting board and slicing into serving size wedges.

Adapted from How Sweet it Is.

All images and text © / Love & Olive Oil

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  2. This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.

  3. Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring !!

  4. Hi, This is great article and blog post. I really perfect article. thanks

  5. I tried to comment – your photos are great – but it wouldn’t let me without logging in. Gorgeous site!

  6. Thanks for this recipe. It was really good! :)

  7. You so inspired me to make this, but I changed it up to use my pizza stone and used my crust recipe also. I actually roasted the Brussels sprouts and tomatoes and followed this up with a balsamic and honey drizzle before putting them on the pizza. I also used 4 oz of goat cheese…love it! The combination of flavors was so wonderful, now thinking it would also make a great add in to cooked pasta. or on top of polenta. It was wonderful. I love your blog. I also thank you for inspiring me to try something different!

  8. Ooh, I love this! 

  9. I’ve never made a pizza in a cast iron skillet before, it looks so easy! Thanks for sharing. I love the brussels sprout and goat cheese combo as well. Divine!

  10. This pizza looks so soft and yummy! I also add some honey in the pizza dough :) 

  11. the pizza looks wonderful. so very sorry to hear about your cousin. 

  12. Skillet pizza is so good – can’t wait to try this recipe! :)

  13. Thanks for reminding me how fun it is to make a skillet pizza, and dress it with all kinds of creative toppings! This looks wonderful.

  14. I discovered skillet pizza a couple of months ago.. love it. Your flavor combo is great!

  15. Everything IS better with goat cheese! Especially pizza! 

  16. This looks like pizza perfection, and I love the skillet technique – brilliant! I agree that goat cheese makes everything better. Can’t wait to make this, Lindsay – thank you for sharing!

  17. simply delicious! great combination with the goat cheese and brussel sprouts. pinning this to try later. thanks for another awesome recipe! xx. gigi.

  18. Your pizza looks divine! My husband LOVES goat cheese and brussel sprouts so I’m making this for dinner. Dough’s rising and I have him shredding the brussels :) Thanks for a yummy recipe!

  19. LOVE the idea of a skillet pizza with brussels, this looks absolutely delish!

  20. Wow! I wouldn’t think to put Brussels sprouts on a pizza but this looks great! I often have sprouts with pasta and goats cheese and its delicious so I’m definitely going to try this. 

  21. This pizza looks delicious! I can’t wait to try! Pinned

  22. This sounds amazing – love the idea of skillet pizza! I did brussels sprouts on pizza once and my husband told me I had “gone too far with the brussels sprouts” but I LOVED it :)

  23. Hmmm yes! The skillet pizza! Love it. 

  24. You have combined 3 of my favorite things , Brussels sprouts, goat cheese and pizza. I am so excited to try this out! 

  25. Not sure about the sprouts lol but the rest seems nice  
    L x

  26. Love skillet pizzas! I’m a thin crust kind of girl too, but I would be all over this. :)

  27. LOVE the idea of a cast iron skillet. Need to buy a skillet, then definitely going to make this.

  28. I love brussles o pizza, and with goat cheese?  Perfect combo!

  29. Brussels sprouts are my favorite. Always looking for new ways to use them in recipes. I will definitely be trying this. I have shared this recipe on all of my social networks and pinning!

  30. This sounds so delicious! I love the use of brussel sprouts, cherry tomatoes, and goat cheese. It sounds like the perfect combination for something new and tasty. Thanks for sharing!

  31. I love brussles sprouts so much! And skillet meals. Perfect and pinned :)

  32. I love a crispy crust, thin or not.  And this is my favorite kind of pizza – no sauce.  Pinning.

  33. You hit on two truths here: 1) Goat cheese makes everything better and 2) SKILLETS make everything better! My cast iron skillet and I have been having a little love affair, so I’m excited to find this new tasty way to use it.

  34. Impeccable timing. I just bought a cast iron skillet from Goodwill this weekend that’s the perfect personal pan size for my own pizza adventure. I’m so excited to try this! 

  35. This has to be the prettiest pizza ever Lindsay!  Love the ingredients too.

  36. Now this is my kinda pizza!!! I’m a brussel sprout ADDICT.

  37. This pizza looks so good. I love the brussels sprouts on pizza!

  38. Love this pizza. I’ve made a skillet pizza once before with brussels on top but totally want to try this with goat cheese. just had a fried chicken BLT with goat cheese for dinner last night at a restaurant in Knoxville and am on a goat cheese kick now.

  39. Oh my gosh. I am making this tonight. I am already faithfully devoted to Bev’s skillet pizzas. I can’t wait to try this one too. I am sure it will be quickly added into rotation. It looks so fresh and amazing.

  40. I can’t feel my torso.

  41. Some guys just can’t handle change :) This pizza looks amazing!

  42. I love the goat cheese on the pizza :-) 

  43. Looks AMAZING! I looove brussels on pizza!

  44. Wow that looks incredible! Brussel sprouts, goats cheese and pancetta would be an absolutely amazing combination on a pizza!

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