Skillet Pizza with Sweet Potatoes, Brussels Sprouts, and Ricotta is ready in a snap, made on your stovetop. When I’m hungry, it’s all I can do to sit patiently and wait for pizza to finish cooking, or wait as it’s being delivered to my door. That’s when this skillet pizza is what you need!
Is it crazy for me to say that pizza rules? I think that’s one thing pretty much all of us can agree on. In fact, if I were running for office, my campaign slogan would be “Peace, Love, and Pizza!”
I can grill all year long thanks to the weather where I live in Phoenix, and this recipe for Grilled Flatbreads with Red Spring Onions, Prosciutto & White Bean Sauce is a great way to make and enjoy pizza. But not everyone can hit the grill all year.
So isn’t it great that you can enjoy a crispy pizza that is similar to grilled pizza – made on your stovetop – and made almost as quickly? I say, yes!
This skillet pizza came together so easily (me jumping for joy, here). This recipe makes two small personal-sized pizzas. That’s great news if you like options, or if you have a few people in the house that can’t agree on toppings. The toppings are definitely seasonal, and the ricotta cheese is so creamy!
How about a great skillet dessert? Would that make you jump for joy? A great one to make is Cherry-Almond Skillet Cobbler — so good (and so simple)!
I have to admit that this Skillet Pizza with Sweet Potatoes, Brussels Sprouts, and Ricotta was completely convenient for me, as all the ingredients were prepackaged, and picked up at a recent visit to Trader Joe’s. If you have some time, you can use whole sweet potatoes — just use a vegetable peeler to create the thin ribbons, and just a knife or food processor to chop up the Brussels sprouts.
The best part of my prepackaged goods for this pie? The pomegranate seeds! I’d much rather have someone else do the work when it comes to freeing these scarlet gems from their skin, but either way, I’d definitely use them. They add lovely color and tiny bursts of flavor for this seasonal pizza.
Ready for more pizza recipes? Try one of these:
Grilled Pizza with Fig, Prosciutto and Blue Cheese
Zucchini Ribbon and Ricotta Pizza
Spicy Giardiniera Pizza Bites
Try this Skillet Pizza with Sweet Potatoes, Brussels Sprouts, and Ricotta soon! You’ll love it!
You'll love this seasonal pizza made right on your stovetop. It makes 2 personal-sized pizzas.
5 based on 3 review(s)
- 3 tablespoons olive oil, divided, plus extra to season
- 1 pound prepared pizza dough, divided in half
- 1/2 cup shredded Mozzarella cheese, divided
- 1/2 cup ricotta cheese, divided
- 1/2 cup sweet potato ribbons, divided
- 1/2 cup shredded Brussels sprouts, divided
- Salt and black pepper for seasoning
- 1/4 cup pomegranate seeds
- All-purpose flour to dust the work surface
- Lightly flour a flat work surface. Divide the dough in half and one at a time, roll the dough out into a circle, just slightly smaller than the skillet.
- Add 1 tablespoon olive oil to a skillet over high heat. When hot, add the dough and cook for several minutes until the dough forms large bubbles, and the bottom is golden. Flip and reduce the heat to medium.
- Add the half the shredded Mozzarella to the dough, and dollop half the ricotta around the top. Add half the sweet potato ribbons and half the Brussels sprouts. Drizzle 1 tablespoon of the olive oil over the top, and season with salt and black pepper. Cover the skillet with a lid or aluminum foil. Cook for a few minutes, or until the vegetables have softened.
- Place the skillet (make sure it’s ovenproof), uncovered, under the broiler for just a few minutes until the edges of the dough are golden.
- Repeat with the remaining ingredients.
- Remove and serve warm.