Looks tasty to me. Do you just have a sack of pils? I'd tend to use Maris Otter or Pale, but it probably doesn't matter under the specialty malt.
I might back down on the honey malt (it can lend a real "worty" sweetness) and put the roasted barley a bit to make sure it is firmly in stout territory.
I think you are fine with the hops/malt balance as is, stouts can take quite a bit of bitterness.