Instructions

Heat 1 teaspoon extra-virgin olive oil in 12-inch cast-iron skillet over medium heat until just smoking, about 5 minutes. Meanwhile, place 1 pound room temperature pizza dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll 1 piece of dough (keeping remaining dough covered) into 8-inch round, sprinkling dough and counter with flour as needed to prevent sticking. Sprinkle ½ thinly sliced shallot, 2 teaspoons finely chopped pistachios, and 1 teaspoon black sesame seeds evenly over surface of dough, pressing to adhere. Continue to roll dough into 10-inch round. Using fork, poke entire surface of round 20 to 25 times.
Reduce heat to medium-low, place dough in skillet, seed side down, cover and cook until first side is browned in spots across surface, 1 to 3 minutes. Flip bread, cover, and continue to cook until lightly browned on second side, 1 to 3 minutes, then transfer to wire rack. (If bread puffs up, gently poke with fork to deflate.) Repeat with 1 teaspoon oil, remaining dough ball, and remaining ½ thinly sliced shallot, 2 teaspoons finely chopped pistachios, and 1 teaspoon black sesame seeds.
Meanwhile, whisk 1 tablespoon cider vinegar, ⅛ teaspoon table salt, and 1 tablespoon oil together in large bowl. Add 3 cups baby kale and 1 halved and thinly sliced Honeycrisp apple and toss to coat.
Pat 12 ounces halloumi cheese, cut into ¼-inch slices, dry with paper towels. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add halloumi and cook until brown on both sides, about 1 minute per side.
Divide halloumi evenly among flatbreads and drizzle with hot honey. Divide salad evenly on top. Sprinkle with 4 teaspoons coarsely chopped pistachios and flake sea salt and serve.