Preheat the oven to 425°F. Lay the Brussels sprouts and bacon on a parchment-lined baking sheet. Drizzle the sprouts with olive oil, and season with salt and pepper. Roast for 10–12 minutes, flipping the bacon halfway through. The sprouts should come out caramelized, and the bacon crispy. Chop the bacon into small chunks once it cools slightly.

Switch on the broiler and place a cast-iron skillet on the stovetop over medium heat. Drizzle in half the olive oil, then sprinkle a mix of Italian herbs, garlic powder, garlic salt, kosher salt, and red pepper flakes across the skillet's base. This step preps the pan and seasons the crust for an extra flavor boost.

Roll the dough into a 9-inch circle on a lightly floured surface. Gently stretch and press it into the preheated skillet, ensuring it reaches the edges. Drizzle the remaining olive oil and sprinkle more of your seasoning mix over the dough for maximum flavor. Cook over medium heat for about 5 minutes, crisping the bottom layer.

Scatter the diced mozzarella evenly over the dough, followed by the grated pecorino. Top with the roasted Brussels sprouts and chopped bacon. Add a light sprinkle of salt and red pepper flakes for added pop.

Transfer the skillet to the oven under the broiler. Keep an eye on the pizza, broiling for 1–2 minutes until the cheese bubbles, and the crust takes on a golden-brown hue. Don’t walk away; it’s done faster than you think.

Remove the skillet from the broiler. Drizzle hot honey generously over the finished pizza for that irresistible sweet and spicy touch. Serve straight from the skillet for the ultimate crispy-on-the-outside, gooey-on-the-inside experience.