Preheat the oven to 500°.
Bring pizza dough to room temperature according to package or store directions. I usually let mine sit out on the counter for anywhere from 30 minutes on up depending on how soon we want to eat. 😉
On a floured surface or counter, roll out the pizza dough to a 10" circle or to fit into your skillet. If the dough keeps springing back, let it rest for about 10 minutes more so that it relaxes a bit. Pour yourself a beverage.
Heat a 10" cast-iron skillet over medium-high heat for about two minutes. Sprinkle a generous amount of cornmeal/and or flour in the bottom of the pan.
Take your rolled out round of dough and lay it gently in the pan pushing the crust to the edges.
Drizzle 1 T of olive oil all over the dough.
Cook the dough for approximately two-three minutes until it puffs up. While it's cooking, check the bottom and make sure that your heat isn't too high.
Remove the pan from the heat and working quickly, spread the tomato paste or sauce with a spoon all over the crust. Sprinkle with seasonings
Top with salami and then the cheese. Finish with a sprinkling of olive oil and Parmesan.
Carefully carry the hot pan and place it in the preheated oven. Cook for 10-12 minutes keeping an eye on the pizza. Cook till it's golden brown.
Meanwhile, mix the honey and crushed red pepper together adding a little water to make the glaze easily brushable.
Remove the pizza from the oven. Using a pastry brush, glaze the crust with the spicy honey. Let the pizza sit for a few minutes before removing from the pan to a cutting board.
Slice and enjoy!