Cast Iron Skillet Pizza


1 (1/4-ounce) package active yeast
1/2 teaspoon sugar
1 1/4 cups warm water (about 110°F)
1/4 cup (1/2 stick) unsalted butter, softened
3 cups unbleached all-purpose flour
1 cup corn flour
2 teaspoons salt
4 cloves garlic, thinly sliced
1/2 cup Kalamata olives, pits removed, chopped
1 cup quartered artichoke hearts
4 Roma tomatoes, thinly sliced
12 ounces whole milk mozzarella, shredded, or 12 ounces goat cheese, crumbled
1/4 cup pine nuts
2 tablespoons extra virgin olive oil, more for oiling the bowl and skillet, divided
1/2 cup basil leaves, torn into pieces


Corn Flour And Butter Make This Pizza Crust Tender And Nutty While The Heat From The Cast Iron Skillet Helps Make It Nice And Crisp. Feel Free To Experiment With This Recipe; Create Your Own Variations Using Your Favorite Topping Combinations. For A More

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