Brussels Sprout and Lemon Skillet Pizza

Preheat oven to 500 F. Brush a 12 inch cast-iron skillet with a teaspoon olive oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1 inch border around edge with 1 teaspoon oil. Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2 inch border around the edge. Toss brussels sprout leaves with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over dough, and top with lemon slices. Cook over medium-high heat until the bottom is golden brown, 4 to 5 minutes. Transfer to oven; bake until edges of sprouts darken, crust is golden and cooked through, about 10 minutes. Season with pepper and serve.