⅓ cup sun-dried tomatoes in oil, drained and chopped
2 teaspoons distilled white vinegar
1⅓ cups shredded smoked Cheddar cheese, divided
2 teaspoons plain cornmeal
1 cup shredded whole milk mozzarella cheese
Instructions
For crust: In a large bowl, combine ¾ cup warm water, yeast, and sugar; let stand 5 minutes or until foamy. Add olive oil, 2 cups flour, cornmeal, and salt; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic, approximately 6 minutes. (Add remaining ¼ cup flour, 2 teaspoons at a time, to keep dough from sticking.) Place dough in a medium bowl; spray top of dough with nonstick cooking spray. Cover, and let rise in a warm draft-free place (85°) until doubled in size, approximately 45 minutes.
For filling: In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add pork; cook until browned and crumbly, approximately 7 minutes. Add collard greens, fennel seed, red pepper, tomatoes, and vinegar; cook 1 minute. Remove from heat. Stir in ⅓ cup Cheddar.
Preheat oven to 450°. Brush bottom only of a 10-inch (2-inch-deep) cast-iron skillet with remaining 2 teaspoons olive oil; sprinkle with cornmeal.
Lightly punch down dough. Cover, and let stand 5 minutes. On a lightly floured surface, roll dough into a 13-inch circle. Fold dough into quarters; place in prepared skillet. Unfold dough; lightly press into bottom and up sides of skillet. Add pork mixture; sprinkle with remaining 1 cup Cheddar and mozzarella.
Bake until golden brown, approximately 17 minutes. Let stand 5 minutes before serving.
Recipe by Southern Cast Iron at https://southerncastiron.com/deep-dish-pork-and-collard-greens-pizza-recipe/