Cast-Iron Skillet Pizza

recipe courtesy of Chef mary Ann esposito Prep time: 10 minutes Cook time: 20 minutes makes: Two 9-to-10-inch pizzas 1 pound store-bought pizza dough, at room temperature 1 ripe tomato, thinly sliced 1/4 pound fresh mozzarella cheese, diced coarse sea salt 2 tablespoons Filippo Berio Extra Virgin Olive Oil 1/2 cup shredded fresh basil Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes. Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. layer half the tomato slices over dough; scatter half the mozzarella over top. lower heat to medium-low; cook until mozzarella melts. Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top. repeat with remaining ingredients. recipe courtesy of Chef mary Ann esposito Prep time: 17 minutes Cook time: 13 minutes Servings: 4 4 tablespoonsBerio Olive FilippoOil, divided 1 small onion, diced 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces 1/4 teaspoon red pepper flakes 1/2 teaspoon fine sea salt, divided freshly ground black pepper, to taste 6 oil-cured black olives, pitted and diced (optional) 1/3 cup all-purpose flour 4 chicken cutlets (about 1 pound total) 1 egg, beaten 1/2 cup bread crumbs, toasted 8 slices bread, toasted 4 slices provolone cheese (optional) In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm. In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside. In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside. To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.