Cast Iron Skillet Pizza

For the 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 1/2 to 2 hours. Cut in half at the end of that time and reserve the other half for later use.

For the pizza

Preheat oven to 475º F.

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.

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.