Cast iron pan pizza makes the best crunchy pizza crust ever! With a delicious spinach and feta topping, this pizza with mediterranean flavors makes a satisfying dish. More tips above in blog post.
In a stand mixer bowl, fitted with a dough hook, pour warm water. Then scatter yeast and sugar. Wait couple minutes until foamy. Stir in 3 cups bread flour. Cover with a lid and let it rest for 20 minutes.Tip: Try using all or part whole wheat flour for more fiber. In which case, you will need slightly less flour for the dough.
With the mixer running at low speed, add salt and olive oil. Gradually add remaining flour, little at a time, until the dough is soft and slightly sticky.
Knead the dough for 6 to 8 minutes at medium-high setting. The dough should pull away from the sides and should be soft and elastic. It should stretch without tearing. Check the window pane test.
Place dough in an oiled bowl, cover with a lid and let it rise in a warm place for about 1 hour until double in bulk (inside an oven that is not preheated works well).
Spinach and Feta Topping
While the dough rises, make the spinach and feta topping. In a cast iron skillet (or sauté pan) heat olive oil and sauté shallots and garlic. Then add spinach and let it wilt.
Push the spinach to the edges and make a well in the center to let the juices collect. Increase the heat and let the juices evaporate. Dont overcook the spinach, just get rid of the excess juices.
Then stir in chopped green onions, dried herbs, crumbled feta cheese and ⅓ of grated cheddar cheese. Transfer the filling to another bowl.
Wipe off the cast iron skillet with a paper towel and lightly coat with olive oil.
Make the Pizza
Preheat the oven to maximum setting (in mine it is 550° F).
Turn the dough out onto a well-floured or lightly oiled work surface. Cut the dough in half and refrigerate one portion to use later.
Roll the dough into a ball, flatten it and let it rest five minutes. With your finger tips or using a rolling pin, flatten the dough into a 8-inch disc.
Heat the skillet. Once preheated, carefully transfer the pizza round to skillet and coax it to the edges using your fingertips. Tip: Be careful not to burn your fingers. You could try placing a small piece of parchment paper over the dough and coaxing it.
Dollop the spinach and feta topping over the dough and spread it evenly. Top with remaining grated cheddar cheese, parmesan cheese and pine nuts (optional).
Cook the pizza for 3 to 5 minutes on the stove at medium-high.
Then transfer skillet to the oven, lower to 400 degrees Fahrenheit and bake for 10 to 12 minutes until the edges turn golden brown.
Top with red pepper flakes. Let it rest 5 minutes and cut it into wedges and serve.
Notes
Dough Alternative: You could try readymade pizza dough too.
Frozen Spinach: You may use about 5 ounces frozen spinach.
Store: Refrigerate leftovers in containers for 3 to 4 days. Reheat in skillet either on stove with a lid or in oven.
Freeze: Pizza can be frozen for up to 2 months. Thaw and reheat as above.
Make Ahead: The filling and dough can be made ahead. This recipe makes dough for two crusts. Refrigerate the rest for couple days or freeze for later.
Variations: You can make this pizza vegan, gluten free, low carb and nut free. Tips in blog post.