Jerusalem artichokes aren’t a traditional pizza topping. But together with red pesto, prosciutto and mozzarella, it works surprisingly well. It makes for a tasty pizza with a lovely deep flavour.
Making your own pizza is a very rewarding thing. It’s not that difficult to do and the results tend to taste a lot better than the frozen versions you can buy at the supermarket. We’ve been making our own pizzas for quite a while. Because we don’t own a pizza oven, we usually made sheet pan pizzas. Simply because that’s the easiest way to make them.
Recently however, we invested in a pizza stone. This a stone or ceramic cooking slab. It’s designed to cook pizza as if you were using a brick oven. It works surprisingly well. Pizzas take less time to cook and tend to be a lot crispier too. You simply put the stone in the oven and then let both pre-heat thoroughly. You then put your pizza on top of it.
Putting the pizza on the stone and taking it off again, is actually the only difficult thing you need to do. Without burning your fingers that is. I found that the easiest way of doing this, is by assembling your pizza on a piece of baking parchment. This way you can simply slide the pizza onto the stone and off, without much fuss. Not a traditional method I suppose but it works just fine. Just make sure you cut the parchment to size, before you put the pizza stone in the oven.
You can find our recipe for pizza dough (here). This amount of dough is enough for two 33cm (13 inch) pizzas. Of course you can also use pre-made pizza dough.
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