Pizza Especial
I am sure many of you know about pizza stone cooking. I do it all the time now, and they come out with the best crust. I know the heat is a major key to cooking pizza, and you can have a multi-layered pie in about 15 to 17 minutes in a 450 degree oven.
I start by smearing pesto over the dough. Then, I add a layer of spaghetti sauce, followed by thickly cut mushrooms. On that, I shred some asiago. I get it from HEB by the two to three in chunk cut in their deli department. Follow this with a layer of spinach and a layer of mozzarella. On this layer of cheese I put diced onion, and an Italian herb blend.
Not quite finished, I put a layer of diced breakfast sausage, or very thinly cut pepperoni (also have this cut on about a .25 in the deli department, or you can do the same thing with prosciutto. On this I shred some fontina or sharp chedder and top off with tomatoes sliced thinly.
Pop this baby in the oven and soon your mouth will water at the fragrance wafting from the oven. The taste will be the topping on the cake, amazing. 
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That sounds absolutely yummy! It can even be modified for some of our vegan members. Oh and congrats on your first article!
Don't bother modifying it for me ! I want some ...
Sounds great and I'm sure itsmells great.
Yum!
Gads, that sounds delicious!
Yeah, we have a half inch stone that we typically use at least once a week. Definitely the way to go.
Thank you, Perrie. I love cooking, it takes my mind off of the stress of the day. Veggy pizzas are easy to do. The cheese makes all the difference. Let me know if you get a chance to knock one together.
Easy to make, I am going to try making one on the pizza stone on the backyard grill.
Oh yeah, it fills the house with goodness.
Delicious....
We have been cooking them up for neighbors, two at a time.
Let me know the kinds of things you do with it. I am always looking for different things. I love that stone, I use it to heat french, and chabata breads as well.
Well, we typically use it for vegan pizzas with oil free crust (use EnerG Egg Replacer as a sub, along with Flaxseed Meal), which were hit or miss at first, but come out spectacularly well now. Also use it to cook Yuba Ribs (another vegan dish), the occasional quesadilla, etc...
Shelly and I are vegan, so our varied uses are probably a little different than most people are used to. I'll ask her to post some of her efforts on this article as it pertains to using our stone. She works the magic typically when it comes to that.
I take it you make your own crust? That sounds great. Yes, please have her post some recipes, I would love to try them though I am not a vegan, we do eat non-meat often.
Hiya,
I'm a big fan of Bob's Red Mill Gluten Free Pizza crust mix. I tend to not follow the directions to the letter. First off, I leave out the oil. I add the designated amount of warm water to the yeast. Lately I've used flax seed meal as an egg replacement more than the EnerG stuff, but either works well. With the EnerG stuff just follow the directions on the box for how many eggs you need to use. It's a lot like folding meringue into your crust mix. With the flax stuff it's listed as a six tbsp to two tbsp ratio of water to flax meal, but I'll confess, I put the flax in a separate bowl and add little bits of water till it reaches a creamy consistency...probably not the full six tbsp. Then add that mixture and the yeast mixture to the dry crust mix. I like to mix with a large fork then use wet hands to incorporate any crumbs left. The beauty of this stuff is that all you need to do once you mix the dough and let it rise for a bit, is flatten it with wet hands on a silpat(s) then flip it onto your preheated stone. I usually par bake it for seven to ten minutes then add toppings. The only catch with my crust mix of choice is that thinner crusts take a bit of finesse, as they are easy to over cook. I like to go for the thickness of a NY style crust but with that heavenly crispy edge and bottom side that the pizza stone gives it.
I'll pop back by tomorrow with my favorite recipes.
Sounds great printed it out so I can give it a try this weekend.
Oh yeah, pizza stones are the bomb when cooking biscuits of any sort.
Anyway, my favorite dessert-ish pizza is a cream cheese base (tofutti for us vegans). Use it like you would use tomato sauce on a standard pizza. Then drizzle cranberry jalapeno preserves over it. This one requires you to cook the crust to nearly done before topping it. Cream cheese, raspberries, chocolate chips, and a drizzle of orange marmalade is good as well.
My all time favorite is a light layer of tomato puree, fresh garlic, sliced fresh heirlooms tomatoes and a sprinkle of romano. I admit to not having tried this one since we went vegan, though.
A popular one around our house is the usual layer of tomato puree or diced tomatoes in juice, vegan chipotle sausage, green onion, and shredded mozzarella (non-dairy of course).
Or.....taco seasoned chickpeas, white onion, diced tomato, and shredded cheddar. I've also used TVP (textured vegetable protein) in place of the chickpeas.