In a 12-inch cast iron skillet, or similar, add avocado oil to the bottom of the skillet and brush in an even coat to cover the bottom.
Place the pizza dough into the skillet then gently press until it covers the bottom of the skillet evenly. Set aside.
In a large skillet, sauté kale and brown sausage until softened/wilted and cooked through, about 5-8 minutes.
Heat outdoor grill to high or oven to 500 °F (260 °C)
Sprinkle habanero cheese onto the dough then add the kale and sausage on top.
Place the cast iron skillet onto the stovetop over medium-high heat for 5 minutes. This starts the cooking process for the bottom of the dough to ensure that it is crispy. While the dough is cooking on the stovetop, brush the dough edges with additional avocado oil to ensure it gets browned.
Once the outdoor grill or oven is preheated, carefully transfer the entire skillet to the grill or oven. Cook until dough is cooked through/browned and cheese is melted and bubbly, about 7-10 minutes.
Remove cast iron skillet from heating elements and let cool on the countertop (with trivet underneath) for 10 minutes before serving. While the pizza is cooling, add tomato slices on top so they get warmed through.