Cast Iron Skillet Pizza

1 package (1/4-ounce) 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 cup quartered artichoke hearts
4 Roma tomatoes, thinly sliced
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

In the bowl of an electric mixer, combine the yeast, sugar and water and let stand 5 minutes until foamy. Add the butter, flour, corn flour and salt and combine well, using the paddle attachment. Knead, using a dough hook, until the dough pulls away from the sides of the bowl and crawls up the dough hook. Add 1 to 2 tablespoons water if dough is dry and not coming together. If dough is too wet, add 1 to 2 tablespoons flour. Remove the dough from the bowl. Grease the bowl with olive oil and return the dough to the bowl. Cover and let the dough rise until it doubles in bulk, about an hour. Turn the dough out onto a floured surface and divide in half. Shape the dough into two balls, cover and let rest for 15 to 20 minutes.

Preheat oven to 500°F. Oil two 9- or 10-inch cast iron skillets. Pat or roll dough into a circle and transfer it to the skillets. Press dough down into bottom of skillets and up the sides. Scatter dough with grilled chicken, garlic, artichoke hearts and tomatoes. Top with goat cheese and pine nuts. Drizzle each pizza with a tablespoon of olive oil.

Bake on bottom rack of oven for 15 minutes. Reduce oven temperature to 400°F and bake until pizza crust is golden brown and toppings are starting to brown, 10 to 15 minutes. Remove pizza from oven and top with basil.

Note: Toppings like pepperoni should be added when the oven temperature is reduced to 400°F, otherwise they will brown too quickly.

Makes two 9-inch pizzas

Number of Servings: 8

Recipe submitted by SparkPeople user TENNGIRL.