Preheat oven with pizza stone in it to 500F. Allow to preheat for at least 30 minutes, preferably an hour.

Working on a cornmeal dusted pizza peel or flat baking sheet, shape pizza into desired shape and thickness. Brush 1-inch border around edge with 1 teaspoon olive oil. Lay mozzarella slices on top of dough, followed by ⅓ cup pecorino romano.

Toss the rest of the pecorino romano with the brussels sprouts, remaining 2 teaspoons oil, and salt and pepper. Scatter over the cheeses and top with lemon slices. Carefully transfer to the preheated pizza stone and bake for about 10 minutes, until bottom is crispy and crust is browned.