1/2 Tablespoon (1 package) dry active yeast
1 cup warm water
2 cups all purpose flour
1/2 cup wheat flour
1 teaspoon sugar
1 teaspoon salt
Dissolve yeast in warm water. Stir in the rest of the ingredients, and mix to form a ball. Let sit at room temperature for 10 minutes.
To cook the dough: Heat two tablespoons of oil or butter in a 10 inch cast iron skillet over medium heat.
Press dough into the skillet, making sure to bring the dough to the edges. Cook for five minutes.
Flip the dough, and cook for another five minutes.
Remove the skillet from the heat. Flip dough again, and top with desired toppings.
Finish cooking in a 425* oven for five to ten minutes, or until cheese has melted.
For a Pear and Italian Sausage topping:
1/2 pound cooked Italian sausage
1 pear, peeled and thinly sliced
3 sage leaves, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup shredded gruyere cheese
1 cup of arugula
Once skillet is removed from heat, arrange sausage, pear slices, sage and cheeses over the top.
Melt in 425* oven for five to ten minutes, or until cheese has melted.
Top with fresh arugula.