Goat cheese and brussels sprout skillet pizza
Pizza
Italian cuisine
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). 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. The toppings made for an amazing combination
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