Ingredients
Method
Pizza Dough
- In a stand mixer, combine water, dry yeast packet, and sugar in a mixing bowl. Let stand for 5 minutes.
- Add flour and salt, gently stirring to combine. Using a dough hook attachment, knead the dough on low speed (about 3 minutes) until the dough clings to the hook and is slightly rubbery to the touch. If it sticks to your fingers, add flour one tablespoon at a time until it becomes less tacky.
- Let rise for 1 ½ to 2 hours. Cut in half at the end of that time and reserve the other half for later use.
- Roll the dough out into the shape of your skillet, leaving the edges slightly thicker. If your skillet hasn't been seasoned since your last cleaning, add a drop of avocado or olive oil.
Skillet Pizza
- Preheat oven to 475ºF.
- Spread pesto evenly on the dough. Sprinkle minced garlic around the center. Add kosher salt and half the cheese. Create a tomato and basil layer, red onion, and pepper. Finish with remaining cheese and and sea salt.
- Add garlic powder to melted butter and use pastry brush to brush on the edges of the pizza. Sprinkle with a little extra sea salt.
- Bake for 20 - 25 minutes, or until crust turns a slight golden brown and the cheese bubbles with bits of crispy brown on top.
- Allow to cool before removing from skillet and cutting. Return sliced pieces to skillet for serving, if desired.