Cast Iron Pizza Two Ways

Sausage and Honey Pizzas

Don’t knock it till you try it—this spicy and sweet combo is unexpected but makes so much sense once you take that first bite.

Makes two 10-in Pizzas

Ingredients

• One 1-lb store-bought pizza dough ball, halved
• ½ cup marinara sauce
• 1 cup mascarpone cheese
• 5? oz spicy Italian ground sausage, cooked and crumbled
• 2 Tbsp honey
• ½ serrano chile, thinly sliced
• 2 Tbsp finely chopped fresh parsley leaves
• Red pepper flakes for topping (optional)
• Grated Parmesan cheese for topping (optional)

Instructions

1. Preheat the oven to 500°F [260°C] and position a rack in the upper third of the oven.
2. Place a 10-in [25-cm] cast iron skillet over medium- high heat. Dust a work surface with flour and roll half the pizza dough into a 10-in [25-cm] circle. Sprinkle flour in the skillet and place the dough in it.
3. While the bottom of the pizza cooks, add the toppings: Spread 1/4 cup [60 ml] of the marinara sauce over the dough, leaving a 1/2-in [12-mm] border.
4. Distribute 1/2 cup [120 g] of the mascarpone cheese by dropping about 10 spoonfuls over the sauce. Spread half the cooked sausage over the top.
5. Once the bottom of the pizza is set and lightly browned, transfer the skillet to the oven and cook for about 10 minutes, or until the crust is golden brown.
6. Remove the skillet from the oven and transfer the pizza to a cutting board. Top with 1 tablespoon of the honey, half the serrano slices, and half the parsley.
7. Serve with red pepper flakes and Parmesan cheese, if desired. Cut into slices and serve!
8. Repeat, making a second pizza with the remaining ingredients.
9. Special Ingredient: If you have trouble finding mascarpone, use ricotta or even fresh mozzarella.

Arugula Pesto Pizza Instalata

Who doesn't love splitting a pizza and a salad at their favorite local Italian place? This Pesto Pizza Insalata combines both into one dish.

Makes two 10-in Pizzas

Ingredients

• For the Arugula Pesto:
• 2 cups packed arugula
• 1 cup grated Parmesan cheese
• ? cup roasted unsalted pine nuts
• 1 garlic clove, roughly chopped
• Juice of 1 lemon
• ¼ tsp kosher salt
• ? tsp freshly ground black pepper
• ? cup extra-virgin olive oil
• For the Pizza Insalate:
• One 1-lb store-bought pizza dough ball, halved
• ½ cup shredded low-moisture part-skim mozzarella cheese
• 8 oz Burrata cheese, torn into small pieces
• 1 cup arugula
• 2 tsp fresh lemon juice
• 2 Tbsp grated Parmesan cheese
• ½ tsp kosher salt
• 4 oz prosciutto, torn into strips

Instructions

1. Preheat the oven to 500°F [260°C] and position a rack in the upper third of the oven.
2. To make the arugula pesto: In a food processor or blender, combine the arugula, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper. With the processor running, slowly add the oil. Process until smooth.
3. To make the pizza insalata: Place a 10-in [25-cm] cast iron skillet over medium-high heat. Dust a work surface with flour and roll half the dough into a 10-in [25-cm] circle. Sprinkle flour in the skillet and place the dough in it.
4. While the bottom of the pizza cooks, add the toppings: Spread 1/4 cup [60 g] of the pesto over the crust, leaving a 1/2-in [12-mm] border. Sprinkle 1/4 cup [70 g] of the mozzarella cheese and half the Burrata cheese over the pizza.
5. Once the bottom of the pizza is set and lightly browned, transfer the skillet to the oven and cook for about 10 minutes, or until the crust is golden brown.
6. Meanwhile, in a large bowl, toss the arugula with the lemon juice, Parmesan cheese, and salt.
7. Remove the skillet from the oven and transfer the pizza to a cutting board. Add half the prosciutto to the pizza. Cut the pizza into slices and pile half the salad on top. Repeat, making a second pizza with the remaining ingredients.
8. Special Ingredient: One container of Burrata is usually 6 to 8 oz [170 to 230 g] and contains two 3- to 4-oz [85- to 115-g] Burrata balls. If you can only find a 6-oz [170-g] container, that works, too.