Brussels Sprout, Parmesan, and Burrata Skillet Pizza
Crust technique adapted from Bon Appetit
Servings Prep Time
4 10minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
4 10minutes
Cook Time Passive Time
25minutes 15minutes
Ingredients
Instructions
  1. Preheat your oven to 500 degrees.
  2. Heat a 12-inch cast iron skillet on the range over medium-high for a few minutes. (If you are using a different size skillet, see the notes section below). Pour 1 tablespoon of oil into the skillet, and add Brussels sprouts and sliced onion. Season with salt and saute, stirring regularly, until onions become somewhat translucent and Brussels just begin to brown, about five minutes.
  3. Using a mitt or potholder, remove skillet from heat and scoop Brussels sprout and onion mixture into a bowl. Grind some black pepper on top of mixture, then toss with lemon zest and parmesan cheese.
  4. Next, prepare your dough. Stretch dough so that it’s about 12 inches in diameter (you can eyeball it or use a tape measure), taking care to make sure that it’s mostly an even thickness. Pizza dough is pretty elastic, and pretty forgiving, so don’t stress if it takes you a few tries to get to a more-or-less round piece of dough of a more-or-less even thickness.
  5. Return the cast iron to high heat, and let it rest for a couple of minutes to ensure that the pan is sufficiently hot. Add a tablespoon of oil to the skillet. Then pick up the crust with your hands and gently place in the skillet. Use your fingers to carefully press the outer portion of the dough toward the edges of the skillet–it’s easier than it sounds.
  6. Allow the dough to cook for a minute or so, then top with Brussels sprout and onion mixture. Cook over medium heat for an additional 5 minutes.
  7. Using both hands clothed in high-heat oven mitts (because that skillet is now very heavy and also very hot), transfer your pizza to the oven. Bake for 10-15 minutes, until the edges of the crust are visibly golden.
  8. Remove from heat and allow to cool for about 15 minutes. Then, use a plastic spatula to loosen the crust around the edges, and then pick it up with your hands. It should easily slide right out.
  9. Top with burrata, distributing it as you see fit (with more for your section of the pizza, obviously). Serve with additional parmesan and black pepper.
Recipe Notes

A couple of notes here on the crust: 

Crust thickness: You won’t achieve a very thin crust from this method, and frankly, it would be a bit dangerous to try, since you use your hands to place and adjust the dough in the cast iron skillet. What you will achieve is about 1/2 inch-thick crust with a crisp yet delicate bottom and soft interior. It’s the best pizza crust I have yet to create in my kitchen, and I think you will also be pleased. If you are looking for something slightly thinner, try using about 12-14 instead of 16 ounces of dough, but be especially careful when placing in the skillet.

Pan size: This recipe works quite well with skillets of other sizes as well, but be sure to adjust the dough ratios correctly (a=πr², you remember geometry, right??). Hint: If you are using a 10-inch skillet, you’ll only need about 2/3 of the dough.