sf wrote:
> On 20 Feb 2005 18:37:03 GMT, Michel Boucher
> > wrote:
>
>
>> Nothing fancy.
>>
>> 2 - 9 inch pizza shells, the thin variety.
>> red and green pepper, which I always have in the freezer, chopped
>> basil pesto for the base
>> pignoli to taste
>> goat's milk cheese, crumbled, to taste
>>
>> Spread pesto on shell, add peppers, pignoli, and crumbled goat's milk
>> cheese so that they are evenly distributed over the entire shell.
>> Place prepared shell on 9 inch perforated pizza pan and bake for 14-16
>> minutes at 425F or until ready to your taste (crispy, soggy, howver YOU
>> like it). Serve with chopped olive pieces as garnish and a salad of
>> your choice.
>
>
>
> I made pizza last night. Made the dough in my cuisinart and
> it turned out perfectly in a matter of minutes.
>
> My pizza sauce was commercial tomato pesto with extra EVOO
> to thin it a bit. The rest was simple: finely chopped
> garlic and finely shredded chicken breast, topped off with a
> dusting of parmesean/romano/asiago and mozzerella.
>
> I cooked my pizza on quarry tiles for about 10 minutes at
> 475F.
>
> sf



I cook pizza in an thin black steel pizza pan in a 425° oven that's
probably actually hotter than that because my oven is fast. Depending
on how thick the pizza is, it cooks in 10 to 15 minutes. I have a lot
better luck using the pan than I did trying to use a preheated baking stone.

Bob