Double the fun, two pizzas, different toppings, one delicious meal
We all love a good pizza but let’s be honest, a home made pizza is pretty difficult to make. They generally come out soggy because you can’t get the temperature of a pizza oven in your normal oven. I have a semi solution. I say semi because you will never have that golden crunchy crust without a wood fired oven!! You can get close though.
I don’t have a pizza stone but what I do i heat a heavy tray in the oven for a good 30 minutes on as high as your oven will go. Mine does 250 degrees c (480 f). The longer your tray stays there the better. I didn’t use homemade dough this time as my local store makes really good thin crust bases. Always prep your pizza on a separate board or peel and slide it onto the hot base. Remember to flour the peel sufficiently so that your pizza doesn’t stick while trying to transfer. Here are the ingredients for the these two delicious pizzas.
PIZZA 1:
Tomato passata spread very thinly
Hot Italian sausage (raw) broken up
Sliced onion
Red bell pepper diced
Sliced mushroom
Mozzarella (loads)
Basil to finish (after cooking)
PIZZA 2:
Tomato passata spread very thinly
Red bell pepper diced
Sliced mushroom
Sliced tinned artichoke
Salami
Kalamata olives
Mozzarella (loads)
My pizzas took a good 20 minutes as I wanted a really crispy base. Times will vary depending on your oven and how well done you like your topping. I keep the pizzas as low down in the oven as possible so I can get a crispy base before the toppings start burning.
Experiment and let me know how you get a really crispy base in a normal oven.
Enjoy!
