The Delicious Crescent

Dough
1 In a stand mixer bowl, fitted with a dough hook, pour warm water. Then scatter yeast and sugar. Wait [timer minutes=2]couple minutes[/timer] until foamy. Stir in 3 cups bread flour. Cover with a lid and let it rest for [timer minutes=20]20 minutes[/timer].Tip: Try using all or part whole wheat flour for more fiber. In which case, you will need slightly less flour for the dough.
2 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.
3 Knead the dough for [timer minutes=6]6 to 8 minutes[/timer] 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.
4 Place dough in an oiled bowl, cover with a lid and let it rise in a warm place for about [timer minutes=60]1 hour[/timer] until double in bulk (inside an oven that is not preheated works well).
Spinach and Feta Topping
1 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.
2 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.
3 Then stir in chopped green onions, dried herbs, crumbled feta cheese and ⅓ of grated cheddar cheese. Transfer the filling to another bowl.
4 Wipe off the cast iron skillet with a paper towel and lightly coat with olive oil.
Make the Pizza
1 Preheat the oven to maximum setting (in mine it is 550° F).
2 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.
3 Roll the dough into a ball, flatten it and let it rest [timer minutes=5]five minutes[/timer]. With your finger tips or using a rolling pin, flatten the dough into a 8-inch disc.
4 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.
5 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).
6 Cook the pizza for [timer minutes=4]3 to 5 minutes[/timer] on the stove at medium-high.
7 Then transfer skillet to the oven, lower to 400 degrees Fahrenheit and bake for [timer minutes=10]10 to 12 minutes[/timer] until the edges turn golden brown.
8 Top with red pepper flakes. Let it rest [timer minutes=5]5 minutes[/timer] and cut it into wedges and serve.