Better than delivery: This sautéed onion-mushroom flatbread is elevated by spicy-sweet jalapeños

Decades after my mother gave me her cast-iron Dutch oven, I still simmer minestrone and braise short ribs in it. Along with classics, there are recipes for shakshuka and seasonal pumpkin pancakes, mushroom flatbread, perfectly seared steak, and ooey-gooey toffee-coffee brownies—choices for every hour of the day and every season. Cast-Iron Cooking for Two is for anyone who enjoys preparing and eating delicious food as well as the adventure of discovering new and exciting dishes from across the street and around the world. What sets it apart and makes it addictive is the subtly spicy yet sweet note from a fresh jalapeño reduced in agave nectar, vinegar, and lime juice, then minced and mixed in the topping to perfume each bite. *** Recipe: Sautéed Onion-Mushroom and Spicy-Sweet Jalapeño Flatbread Spicy-Sweet Jalapeños: 1 medium-large jalapeño, membranes and seeds removed, if desired, and diced 1½ tablespoon agave nectar or honey 1½ tablespoon apple cider vinegar ¼ teaspoon freshly squeezed lime juice Topping: 3 tablespoons extra-virgin olive oil, divided 1 small onion, sliced 8 ounces cremini mushrooms, wiped, trimmed, and sliced 1 large clove garlic, minced ¼ teaspoon dried oregano ¼ teaspoon salt All-purpose flour ½ pound purchased or homemade pizza dough ½ cup coarsely shredded Monterey Jack cheese In a 2-cup glass measure or bowl, combine the peppers, agave, and vinegar in a microwave and cook on high for 4 minutes.