For the Brussels Sprouts and Bacon:

1. Preheat the oven to 425°F. Spread the brussels sprouts out in an even layer on a large rimmed baking sheet lined with parchment paper.
2. Toss the sprouts with a drizzle of olive oil and a sprinkle of salt and pepper. Push the brussels to one side of the baking sheet and arrange the bacon slices on the other half.
3. Bake for 10-12 minutes, turning the bacon once about halfway through, or until the bacon is crisped and rendered and the brussels are tender and caramelized. 
4. Remove from the oven and set aside. Once the bacon is cool enough to handle, chop into bite-sized pieces.

For the Pizza:

1. Turn on the oven broiler. Place an 8-inch cast iron skillet on the stove over medium heat.
2. On a lightly floured surface, roll the dough out into a circle roughly 9 inches in diameter and ½-inch thick.
3. To the hot skillet, drizzle in half the olive oil, dried herbs, garlic salt, garlic powder, salt, and red pepper flakes.
4. Carefully place the dough in the hot skillet, pressing it into the edges. Drizzle the remaining oil and seasonings over the top.
5. Cook the pizza in the skillet for 5 minutes or until it is beginning to crisp and turn golden brown on the bottom.
6. Working quickly, add the toppings to the dough: the cheeses, brussels, and bacon. Season everything with a pinch of salt and pepper.
7. Transfer the skillet under the broiler for 1-2 minutes or until the cheese is bubbly and golden in spots and the crust is golden and crisp – watch it carefully as this happens quickly.
8. Drizzle the pizza with hot honey and then slice and serve.