There is a local pizza place here and I just happen to have the recipe. Or at least real close. Believe me, it's awesome. :-)
From Things Cooks Love by Sur La Table with Marie Simmons/Andrews McMeel Publishing. Pizza toppings can be classic, such as tomato, mozzarella, and fresh basil (pizza Margherita), or ultramodern, like smoked trout, goat cheese, and sun-dried tomatoes. This topping of torn radicchio leaves, thin pear slices, and a scattering of Gorgonzola falls somewhere in between. Here, four individual pizzas are made, but you can make one large or two medium-sized pizzas instead.
Dessert in pizza form. Instead of tomato sauce, you use yogurt, your dough is sponge cake, and there's less pepperoni than fruit. Still, for the pizza lover, it's the shape that counts.
A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.