Brussels Sprout-Lemon Pizza

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 3/4 pound store-bought pizza dough
• 3 ounces lightly salted fresh mozzarella, thinly sliced
• 1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup)
• 3 cups packed brussels sprout leaves (from about 1/2 pound)
• Coarse salt and freshly ground pepper
• 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)

Preparation

Click here for preparation method.