In a large mixing bowl, mix ½ cup flour with yeast and salt. Dissolve honey in lukewarm water and add to mixture. Add olive oil.
In the bowl of a mixer, or using a wooden spoon, mix for 3 minutes. Mix in remaining flour (dough should be only slightly sticky.)
Knead dough on a floured surface until smooth, approximately 5 minutes.
Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise for 10 minutes in a warm place.
Punch dough down and divide in half. Allow to rise for 10 additional minutes. Punch down and spread one of the halves by hand or roller onto your Lodge Baking Pan.
Add toppings of your choice and place in a preheated 450 degree F oven for 8-10 minutes, or until crust is golden brown. Cool 2-3 minutes before cutting or serving.
Preheat oven to 475 degrees F. Heat 14.5 inch skillet over medium heat, 5 minutes. Add butter, garlic, and lemon zest, cook 1 minute. Add shrimp and cook 1 minute per side. Remove from pan and set aside.
Wipe skillet clean with a paper towel, then dust with semolina or cornmeal
Roll or toss dough into a 13-inch circle on a floured surface, a cornmeal lined pizza peal, or a cutting board. Slide onto skillet. Spread pesto on pizza dough, leaving room for the crust. Sprinkle with a thin layer of cheese. Top with shrimp and roasted garlic. Sprinkle with more cheese.
Brush crust with olive oil and sprinkle with parmesan. Bake for 12-15 minutes. Sprinkle with crushed red pepper, if desired.
Pulse pine nuts, parmesan, garlic, salt, and basil in a food processor until combined. Slowly add olive oil until pesto becomes smooth.
The year 1910 saw both devastation and hope, as the Blacklock foundry burned to the ground, only to be reborn as Lodge Cast Iron.
Much like Joseph Lodge's resiliency and determination to revive the company, this durable cast iron skillet is made to handle heat, large dishes, and challenging recipes.
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