in a small bowl, dissolve the yeast in a little more than 1 cup of lukewarm water for about 10 minutes.
knead till the surface is soft and pliable (about 10-15 minutes). the dough should not be sticky; if it is, add a small bit of flour. if too dry, add a tiny bit of water. form the dough into a ball.
let the dough sit in a bowl for 1-2 hours in a warm place (85-90°f), with a damp towel covering the bowl. the dough will double in size.
with one punch into the dough, it will deflate.
cover the bowl again with a damp towel, and put it back in the warm place. let it rise for 1 more hour. the dough should double once again. punch it down, and divide into now, it's ready to use.
flour your countertop, and roll out one ball of pizza dough in a round roughly 8 inches in diameter.
set an 8-inch nonstick frying pan on the stove, and swirl 1 teaspoon of olive oil all around the bottom. heat the pan for a minute on low heat, then place the pizza dough in the pan.
cook for 2-3 minutes, until the bottom of the dough is lightly browned. flip the dough, spread with toppings, cover the pan, and cook for 3-4 minutes, until the dough is cooked through and any cheese in the toppings has melted.
use any combination of fruits, vegetables, herbs and cheeses that you like. you can't go wrong. christine and i made five variations, using her goat cheeses. i've listed them in the order we put them on the pizza dough.
peachy mama pizza
frying pan pizza
hearts of palm, shrimp and cheese pizza
sausage, egg and asparagus pizza
chicago-style stuffed pizza, from andrea meyers
homemade pizza with fennel sausage and rapini, from food blogga
meatball pizza, from leite's culinaria
strawberry balsamic bacon pizza, from annie's eats
sweet potato kale pizza, from two peas &; their pod