INGREDIENTS

pizza dough

½ cup warm water

2 teaspoons active dry yeast

½ tablespoon honey

1 tablespoon extra- virgin olive oil, plus 1 tablespoon for the pan and extra for the bowl

1¾ cups all- purpose flour, plus extra for kneading and dusting

1 teaspoon kosher salt

Coarse cornmeal for dusting (optional)

pizza toppings

8 ounces torn fresh mozzarella cheese

15 pepperoni slices

1⁄3 cup Quick Tomato Jam (see recipe below)

4 garlic cloves, minced

Chopped fresh chives or scallions, for serving

Grated Parmesan cheese

Hot honey, for serving

STEPS

In a large bowl, combine the water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.

Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Knead with your hands, adding additional flour until it’s not sticky, but silky and smooth. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for 1 to 1½ hours.

At this point, I get my toppings ready. I have my cheese grated, the pepperoni out, and the jam prepared.

Heat a 10- or 12- inch cast-iron pan over medium heat. I like to heat mine for a full 5 to 10 minutes before placing the dough in it. At the same time, preheat the broiler in your oven to the high setting. Make sure the oven rack is in the center and not directly below the broiler.

After the dough has risen, punch it down and place it back on a floured surface. Using a rolling pin or your hands, form it loosely into a circle that fits in your cast-iron pan.

Add 1 tablespoon of olive oil to the preheated pan and make sure it coats the bottom of the pan. Place your dough in the pan. Cook for 1 to 2 minutes, until the dough is bubbling up. Carefully and quickly, spread the tomato jam on top of the dough, leaving a border for the crust. Sprinkle with the garlic and mozzarella. Add the pepperoni.

Place the skillet in the middle of the oven with the broiler on. Broil for about 5 minutes— but watch it! It can burn fast. I find that my pizza can take between 5 and 10 minutes, so just keep an eye on it until it is as golden and bubbly as you’d like.

Remove the pan and let the pizza cool for a few minutes. Sprinkle with the chives or scallions and lots of Parmesan and drizzle with hot honey. Slice and serve!

Bonus Recipe: QUICK TOMATO JAM

makes one cup | time: 30 minutes

INGREDIENTS

1½ cups whole cherry tomatoes

2 garlic cloves, minced

2 tablespoons sugar

2 tablespoons fresh lime juice

1 teaspoon apple cider vinegar

Kosher salt and black pepper

STEPS

In a saucepan over medium heat, combine the tomatoes, garlic, sugar, lime juice, vinegar, and a pinch of salt and pepper. Stir often, cooking until the tomatoes begin to burst, about 8 minutes. Continue to cook as the mixture bubbles and the tomatoes break down, using a wooden spoon to break them apart if needed, 10 to 15 minutes.

If you want the mixture to stay chunky, keep it as it is. If you want it smooth, carefully transfer it to a food processor or blender. A small smoothie blender is perfect for this. Blend until pureed. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge for up to 3 days.