1 cup warm water, 90°F-110°F
1 teaspoon active dry yeast
2 tablespoons granulated sugar
⅓ cup olive oil
1 tablespoon Italian seasoning
2 teaspoons garlic, minced
1 teaspoon kosher salt
2½ cups all-purpose flour
Garlic Butter:
4 tablespoons butter, melted
2 cloves garlic, minced
⅛ cup parmesan cheese, grated
1 teaspoon fresh parsley, chopped
½ teaspoon kosher salt
Toppings:
1½ cups mozzarella cheese, shredded
1-2 medium jalapeno peppers, sliced
⅛ cup honey
Parmesan cheese, grated (for garnish)
Bread: In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes. In a small bowl combine olive oil, Italian seasoning, garlic, and salt. Pour half of the oil mixture into the yeast mixture. Set the remaining oil mixture aside. Add flour to the oil and yeast mixture. Stir to combine. Add dough to a greased bowl and cover with a tea towel. Let the dough rest for 1 hour in a warm place, or until the dough has doubled in size. Assembly: When ready, preheat the oven to 450°F. Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the skillet. Add the dough to the skillet and work the dough to the edges. Use your fingers to create dimples in the dough. In a small bowl mix together butter, garlic, Parmesan, parsley, and salt. Brush half of the mixture onto the dough. Reserve the rest. Top with mozzarella cheese and jalapeño peppers. Bake for 18-20 minutes, or until golden brown and the cheese is bubbling. Top with honey, remaining garlic butter, and Parmesan cheese. Serve hot.