In a 12” cast iron skillet over medium-high heat, add meat, season with salt and pepper, and cook, stirring occasionally to break into pieces, until no longer pink, 7-8 minutes. Transfer to a paper towel-lined plate to drain.
Wipe skillet clean with
paper towels and return to medium-high heat. Form 1 piece of dough into a
round. Sprinkle skillet lightly with cornmeal, and carefully place dough round
in skillet, ½” up sides. Brush with olive oil and sprinkle lightly with salt.
Cook dough until it just begins to bubble, about 2 minutes. Spread pizza sauce
over crust and top with mozzarella, ground meat, pepperoni, onion, and oregano.
Place skillet in preheated
oven and bake until golden brown and starting to char, about 10 minutes. Remove
from oven, transfer to a cutting board and garnish with basil.
In a heavy frying pan over medium-high heat, add oil and heat
until it reaches 325°.
To make the chicken, place flour in a pie tin. Place breadcrumbs
in a separate pie tin and add pepper, cayenne pepper, and salt. Place eggs and
water in a third pie tin.
One piece at a time, coat chicken in flour, eggs, and breadcrumbs.
In small batches, fry chicken until golden brown and reaches an internal
temperature of 165°, 6-8 minutes. Transfer chicken to a sheet pan lined with a
wire rack lined with paper towels.
To make the honey mustard, in a bowl, combine honey, mustard,
and vinegar. Serve with chicken.
Place warm water in a
small bowl and sprinkle with yeast. Cover with plastic wrap and let stand for 5
minutes or until foamy. Stir to dissolve, if necessary.
In a stand mixer, fitted
with a dough hook, combine flour and salt and mix briefly to combine. Turn
mixer to low speed, add yeast mixture and mix to combine. Add water and 3
tablespoons olive oil and knead dough until smooth and elastic, about 5 minutes.
Shape dough into a smooth
ball, place it on a floured surface and cover with an inverted bowl, plastic
wrap or a damp cloth. Let rise at room temperature for about 1-1/2 hours, or
until doubled in bulk.
About 45 minutes before baking, place a pizza stone on the lowest rack in oven and preheat to 500°.
When dough is ready, use a bench scraper to divide it into 4 equal pieces. Using a rolling pin, flatten each piece until about 1/4″ thick. Brush doughs with olive oil.
Divide hash browns, cheese, and sausage between doughs. Season with salt and pepper. Transfer doughs to pizza stone and bake until dough is golden around the edges, sausage is cooked through, and cheese is melted, about 10 minutes.