For the Pizza:

Open tomatoes and hand crush. Heat skillet on medium-low on stove top.

Cut pizza and serve salad on top or on platter alongside slices.

Divide dough to form a ball that will stretch to fit about a 10-inch cast iron skillet.

Cover and refrigerate any dough not being used.

Preheat oven to 450° F or 500° F (as high as your oven will go) and place a rack at the top.

In a small bowl, mix together the cornmeal, flour, and sugar. Set aside.

Shape dough into a disc and begin to work/thin it out with your hands.

When the skillet is hot, turn off heat and remove skillet. Add a pinch or two of the cornmeal mixture over the bottom of the pan. It should be a light coating, not full coverage.

Push dough into pan and partially up the sides (careful, it’s hot!).

Ladle about ⁄ cup of the crushed tomatoes and their juices onto the dough in the pan and top with cheese.

Drizzle olive oil around the outside of the crust and down the inner sides of the cast iron.

Bake for about 10 minutes until crust is brown. Broil for a few seconds, if desired, and remove from oven.

For the Salad:

While pizza is cooking, prepare salad by whisking garlic, mustard, honey, vinegar, oil, red pepper flakes, salt and pepper together in a large bowl.

Add the kale, Brussels sprouts, zucchini, shallot, and parsley to the dressing bowl and toss to combine. Season with salt and pepper to taste.