Hot Skillet Pizza

I stumbled upon this recipe in this months issue of everday with rachel ray. you have to use a cast iron skillet with this recipe to get the full results of a light golden and crispy crust. the dough is a snap to put together, and you can vary your toppings. if you would like you can use 3/4 cup whole wheat flour and 1 1/2 cups all purpose flour (intead of 2 1/4 cups all purpose flour) this will give the crust a healthier twist. i usually use white whole wheat flour. this recipe will make you think outside of the box when it comes to pizza making....and a reason to buy a cast iron skillet if you do not have one already.

Steps

For the dough:.

In a small bowl , stir together the luke warm water , yeast and sugar.

Let stand until foamy about 3 to 5 minutes.

Using a standing mixer with the dough hook attachment , mix the flour and salt at low speed.

Mix the yeast mixture along with the olive oil.

And let the mixer run at medium speed for about 6 minutes or until dough is smooth.

Transfer the dough to a greased large mixing bowl , turning to coat.

Cover with plastic wrap and let rise for until doubled about 45 to 60 minutes.

Punch down dough before using.

Putting the pizza together:.

Press the dough into a greased 9 to 10 inch cast iron skillet , and let rise until doubled in size about 20-30 minutes.

Preheat the oven for 400 degrees f.

In a medium skillet heat 1 tbls olive oil over medium heat.

Add the garlic and cook , stirring for 1 minute.

Add the tomatoes season with salt and balck pepper and cook for 1 more minute.

Remove from heat and cool a few minutes.

Discard the garlic.

Drizzle the .

Ingredients

warm water, active dry yeast, sugar, all-purpose flour, salt, extra virgin olive oil, garlic clove, grape tomatoes, salt and pepper, mozzarella cheese, crushed red pepper flakes, oregano