"sf" > wrote in message
...
> On Sat, 14 Sep 2013 09:13:32 +0100, "Ophelia"
> > wrote:
>
>> I am just wondering how it would work with mine, but it seems to be
>> popular
>> raw so it wouldn't matter if it were still raw. I've yet to try it like
>> that . I've always had a problem with pizza. Whether it is because my
>> oven doesn't get hot enough? I don't know, so I have worked out a way
>> that
>> works for me. I bake the dough base for 15 mins (my oven goes up to
>> 240c)
>> and then add the topping for 15 minutes. It works out well but I am not
>> sure how well it would do with raw stuff on top
>
> 240c is on the low side, so it will definitely take longer to cook. Do
> you have something like unglazed quarry tiles or a pizza stone to bake
> your pizza on? That's the trick. The other is to give the tile/stone
> a good long time to heat up - at least 30 minutes. If you're
> prebaking your dough anyway, grill it and treat it like flatbread.

Oh the way I am making it just now is fine, I was just saying what had (in
the end) worked for me, and I was pondering the notion of using raw veg in
the topping.

>
> Have you ever made a fruit pizza? I made one recently using fresh
> figs that was topped with arugula and a drizzle of balsamic reduction
> after it came out of the oven. Oh, so GOOD! I'm going to try peaches
> next.


Ohhh noo!! tbh it is hard to get Himself to have anything other than ham
and pineapple. Maybe one day ...
--
--
http://www.helpforheroes.org.uk/shop/