For the veggie pizza - Preheat the oven to 475°. Put the rack in the highest position. Stretch the dough into a 10” round on a lightly oiled surface. Loosely cover with plastic wrap and set aside. 

Brush a tablespoon oil in the pan. Lay the dough in the cast iron skillet, making sure the dough stretches to the edges. Season with a little salt. Spread the marinara to the edges, top with cheese and thinly sliced vegetables. Drizzle with olive oil. 

Cook on stove over medium-low heat. Cook until the bottom crust is golden brown, about three minutes. You can lift up the pizza to check. Put the pan in the oven and finish cooking, about 10 minutes. Remove from oven and let sit for 5 minutes. Top with torn basil leaves and red pepper flakes. 

To make the Onion, Apple, and Ricotta Pizza - Preheat the oven to 475°. Put the rack in the highest position. Stretch the dough into a 10” round on a lightly oiled surface. Loosely cover with plastic wrap and set aside. 

In a small bowl, mix together ricotta, garlic, and season with salt and pepper. 

Brush a tablespoon oil in the pan. Lay the dough in the cast iron skillet, making sure the dough stretches to the edges. Season with a little salt. 

Spread caramelized onion over the crust. Top with mozzarella, spoonfuls of ricotta, and apple slices. Drizzle with olive oil. 

Cook on stove over medium-low heat. Cook until the bottom crust is golden brown, about three minutes. You can lift up the pizza to check. Put the pan in the oven and finish cooking, about 10 minutes. Remove from oven and let sit for 5 minutes. Top with rosemary.