Cast IRON SKILLET PIZZA - The Hearty Vegetable

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Each pizza serves 2-4

Dough, enough for two 12-inch pizzas:
-1 Cup warm water
-2 ¼ Tbs. active dry yeast
-1 tsp. brown sugar
-2 Tbs. extra virgin olive oil
-1 ½ Cups all-purpose flour
-1 ½ Cups whole wheat flour
-1 ½ tsps. salt
-1 tsp. granulated garlic
-1 tsp. dried basil
-¼ tsp. dried oregano
Toppings for 1 pizza:
-3 to 4 Tbs. tomato sauce
-4 to 6 oz. low-moisture mozzarella cheese, shredded
-½ medium-sized red onion, sliced
-4 oz. goat cheese, sliced
-Fresh basil, sliced

You can use your favorite pizza dough and toppings with this recipe. You can opt to make this dough using a large bowl and your hands, instead of using a food processor.
-In a large food processor with the dough hook attachment, combine water, yeast and brown sugar by stirring with a spoon. Let sit until the mixture is foamy, about 5 minutes.
-In a large bowl, combine the dry ingredients.
-Add 1 ½ cups of the flour mixture and turn on the food processor to combine. Continue adding the flour about ¼ cup at a time, combining after each addition, until the dough is smooth and tacky and has formed into a ball. You may not need all the flour.
-Turn the dough out onto a lightly floured surface and knead into a ball.
-Add olive oil to a large bowl.
-Place the dough into the bowl, and turn or brush the dough to coat it with the oil. Cover with a lid.
-Place dough in the refrigerator over night or up to several days.
-Preheat oven to 500 degrees F.
-Cut the dough into two equal halves. Save half of the dough for another purpose.
-Pour the olive oil from the bowl into a 12-inch cast iron skillet.
-Put half the dough into the skillet.
-Slowly and gently press the dough flat into the skillet. It’s OK if the dough tears slightly.
-Top with tomato sauce, mozzarella cheese, onion slices and goat cheese.
-Bake until golden brown, 10-15 minutes.
-Transfer pizza from skillet to a wooden cutting board and rest for 5 minutes.
-Scatter with basil, slice and serve.