Prepare the Flatbread

1. In a large mixing bowl, combine the warm water, honey, and yeast. Let stand for 5–10 minutes, or until the mixture becomes foamy.
2. Add the flour, olive oil, and kosher salt. Stir with a wooden spoon or dough whisk until a rough, shaggy dough forms. Continue mixing and folding the dough in the bowl until it comes together into a cohesive ball.
3. Transfer the dough to a lightly olive oil-coated bowl. Cover and let rise until noticeably puffy, about 1 hour.
4. Turn the dough onto a lightly floured work surface and divide it into two equal portions.
5. Gently pat and shape each portion into a thick disc about 4–5 inches across. Cover with a clean kitchen towel and let rest for 10–15 minutes.
6. Preheat the oven to 500°F.
7. Heat a 10-inch cast iron skillet over medium heat. Add just enough olive oil to lightly coat the bottom of the skillet.
8. Lightly dust the work surface with flour. Using a French rolling pin, make one or two gentle passes over the dough, rotating it 90 degrees between passes. Finish shaping the flatbread by hand into an even 9–10-inch round.
9. Carefully transfer the dough to the hot skillet. Cook until the underside is lightly golden brown and the top develops bubbles and blisters, about 3–4 minutes.
10. Flip the flatbread and continue cooking until the second side is set and just beginning to develop light golden color, about 2–3 minutes more.
11. Transfer the flatbread to a wire rack while you prepare the toppings.

Tuscan Flatbread Pizza

1. Brush the prepared flatbread lightly with olive oil.
2. Spread a thin, even layer of sun-dried tomato pesto over the surface, leaving a narrow border around the edge.
3. Scatter the sliced red onion evenly over the pesto.
4. Scatter the baby spinach over the onions, followed by the cooked pancetta.
5. Top with torn pieces of fresh mozzarella, leaving small areas of the pesto visible between the cheese.
6. Transfer the assembled flatbread to a baking sheet and bake at 500°F until the crust is crisp and the mozzarella is melted and lightly browned, about 10–12 minutes.
7. Remove from the oven and finish with freshly grated Parmesan, if desired. Slice and serve immediately.

Pepperoni and Sausage Flatbread Pizza

1. Arrange the thinly sliced Roma tomatoes evenly over the prepared flatbread, leaving about a ½-inch border around the edge.
2. Sprinkle the tomatoes with shredded whole milk mozzarella.
3. Place the pepperoni evenly over the cheese, then scatter the cooked Italian sausage evenly over the pepperoni.
4. Transfer the assembled flatbread to a baking sheet and bake at 500°F until the crust is crisp and the cheese is melted and lightly browned, about 10–12 minutes.
5. Remove from the oven and finish with freshly grated Parmesan and crushed red pepper flakes. Slice and serve immediately.