It’s no secret that I am not a fan of summer weather in Memphis. You know, the season that starts in May and ends in October? Don’t be jealous unless you like 90+ temps, excessive humidity, and sweating at 7 am walking to your car. But for a few short weeks every year we get a small dose of spring. Granted it’s already hitting the high 80s some days so it’s not exactly spring weather, but this is the closest thing to spring I get before the inferno begins. During this time I drive everywhere with my car windows down while blasting music and singing at the top of my lungs (right now it’s Paramore’s new album). I freaking love spring and look forward to moving to a place where it lasts more than 2 weeks.
With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!
One year ago: Gnocchi with Roasted Red Pepper Cream Sauce
Two years ago: Nutella Mousse
CAST IRON SKILLET BRUSSELS SPROUTS BACON PIZZA
CRUST (NOTE: this recipe makes TWO doughs for a 12-inch skillet pizza)
1-1/8 cups warm water
1 pkg. (2-1/4 tsp) active dry yeast
1 Tbsp honey
1 Tbsp olive oil
1-1/2 cups all-purpose flour
1-1/2 cups white whole wheat flour
1 tsp salt
PIZZA (NOTE: these ingredients are for ONE pizza)
6 slices thick-cut bacon, chopped
1 shallot, sliced
2 garlic cloves, minced
1/2 lb. brussels sprouts, stems removed and thinly sliced
1/4 tsp pepper
1/8 tsp salt
4 oz. provolone cheese, freshly grated
4 oz. fontina cheese, freshly grated
2 Tbsp finely grated Parmesan cheese
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Drizzle the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Divide the dough evenly in half. Place one dough on a well-floured pizza peel and roll out to about the size of your skillet.
- Heat a different large skillet than the one you are going to cook your pizza in over medium heat and fry bacon until crispy. Remove bacon with a slotted spoon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add shallot. Cook for 5 minutes until soft, then add garlic, sliced brussels, salt and pepper, stirring well to coat. Cook for 6-8 minutes, tossing occasionally. Remove from heat and set aside.
- Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. Heat the skillet for 10 minutes.
- While the skillet is heating, place the toppings on the dough. Add about half of the fontina and provolone cheeses, then cover with the brussels sprouts mixture and the bacon. Top with the remaining fontina, provolone and parmesan.
- Carefully slide the pizza into the skillet, dough side down. After about 30 seconds, turn off the burner, and place right under the broiler. Broil for 1 minute, rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza. Slice and serve.
Source: How Sweet It Is
Last month for Secret Recipe Club, you may recall me resisting the urge to make a recipe from my assigned blog last month that was actually from another SRC member. As luck would have it, I am assigned to that other blog this month – Kudo’s Kitchen! Although it obviously has been featured on another SRC reveal day in the past, I thought it was worthy of a repeat.
This recipe makes one large pizza, but you could easily make two medium ones and is what I would have done if I had used my pizza stone (since it’s smaller than my pizza pan). Either way, this pizza is a garlic lover’s dream. Both the crust and the toppings are bursting with garlic, so vampires beware. I personally love garlic so I used 8 cloves in the toppings instead of the indicated 5 in the recipe. Who says garlic breath is a bad thing?
Two years ago: “Creamed” Berry Cheese Spread
GARLIC LOVER’S PIZZA
3/4 cup water
3/4 cup beef stock
1/4 cup unsalted butter
1-1/2 Tbsp dried minced onion
3-1/2 to 4 cups all-purpose flour
1 package active dry yeast
1 Tbsp garlic powder
2 tsp dried basil (I used 2 Tbsp fresh, minced)
2 tsp dried oregano
1 tsp dried thyme (I used 1 Tbsp fresh, minced)
1/2 tsp black pepper
1 tsp salt
2 Tbsp sugar
2 Tbsp extra virgin olive oil
5 (or more) freshly grated garlic cloves
4 red ripe tomatoes, sliced into 1/4″ thickness
1 log (16 oz.) fresh mozzarella cheese, sliced into 1/4″ thickness
Fresh or dried basil and oregano, to taste
- Over low heat in a small saucepan, heat the water, stock, butter, and onions until the butter is just melted. Allow to cool slightly so that you can comfortably stick your finger in and not be burned.
- In a large bowl, combine the remaining dry ingredients, starting with only 3-1/2 cups of flour. More may be necessary later.
- Add the liquid ingredients into the dry ingredients in the large bowl and mix until moistened. Stir in enough remaining flour (if needed) to form a soft but not sticky dough. Knead until the dough is smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. When dough has fully risen, punch down and allow to rest for at least 15 minutes.
- Meanwhile, pre-heat the oven to 350 degrees.
- After the dough has risen, add approximately 1 tablespoon cornmeal to the surface of your pizza pan. Using your fingertips, spread the dough out to fit the size of the pan (I used a large 16-inch pizza pan), pinching the edges to form a crust.
- Pre-bake the crust for approximately 15 minutes.
- After the initial pre-baking, take the crust from the oven and allow to cool for a few minutes. Using your fingertips, lightly dimple the top of the crust to form little wells.
- Using a pastry brush, and being liberal, gently brush the olive oil on top of the crust. Next, sprinkle garlic over the crust. Then arrange tomatoes on top of your crust making sure to cover as much or surface area as possible.
- Next, layer on the fresh mozzarella cheese however you choose and sprinkle the top with additional basil and oregano.
- Increase your oven temperature to 400 degrees and slip your pizza into the oven for approximately 20 minutes or until the cheese is browned and bubbly. Allow to cool slightly before cutting.
Source: Kudo’s Kitchen
Exploring alternative pizza toppings is fun. Sometimes the toppings become so creative that the essence of pizza only remains in the crust upon which it all sits. This is one of those times, but you know what? I am perfectly okay with a completely unconventional pizza, especially after the revelation of kale and balsamic vinegar together. There’s just something about crispy kale and sweet & tangy balsamic that just get me.
Even went ahead and served it with a drizzle of balsamic reduction leftover from making a Caprese Pizza at the same time. Is there such a thing as too much balsamic? Of course, one cannot forget the presence of the seasonally appropriate sweet potato on this pizza. (I promise I have not forgotten about you, pumpkin.)
One year ago: “Don’t Judge Me” Mac & Cheese
SWEET POTATO KALE PIZZA WITH ROSEMARY & RED ONION
Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1-1/2 Tbsp olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1-1/2 cups mozzarella cheese
1-1/2 cups chopped kale
1 Tbsp balsamic vinegar
1 tsp, freshly chopped rosemary
1 cup balsamic vinegar
1-1/2 Tbsp brown sugar
- Preheat the oven to 400 degrees. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
- Turn the oven to 500 degrees or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
- Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing.
- While the pizza is baking, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half. Remove from the heat. Drizzle over the pizza as desired.
This is another recipe recreated from my undergraduate years at Ohio State. I pretty much rotated through these pita pizzas, stir frys, the Asian BBQ Chicken, and pasta with meat sauce when I lived off campus the last two years. Oh the days before my need to try a new recipe every single stinking day. Nowadays I rarely repeat recipes in my kitchen. Mostly because there are too many others I want to try and cooking for one slows me down. Which was one bonus to staying with my parents in Knoxville in August, because I had the ability to cook entrees more often and therefore actually did remake past recipes. What a treat to have some of them again!
When making the pitas for this recipe, I was also reminded how much better it is homemade than store bought. The store stuff is stale and dry in comparison, and I find it difficult to even entertain the idea of purchasing them ever again. Especially since it’s so fun to watch them puff up in the oven.
One year ago: Falafel Pizza
CHICKEN, BROCCOLI AND WHITE CHEDDAR PITA PIZZAS
2 Tbsp olive oil
1 clove garlic, minced
1 head broccoli, trimmed and cut into bite-sized pieces
1 large chicken breast, cut into bite-sized pieces
Salt and pepper
4 oz. white cheddar, shredded
3 whole wheat pitas, lightly toasted
- Place 1 tablespoon olive oil in a medium pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the broccoli and saute until bright green and still crisp. Transfer from pan to a plate and cover with foil to keep warm.
- Wipe out the pan and add the remaining tablespoon of olive oil. Add the chicken, season with salt and pepper, and cook until no longer pink, and slightly golden on the outside.
- Top pitas with chicken and broccoli, followed by shredded white cheddar cheese. Let sit a minute, allowing the cheese to melt. Or place under a broiler for a minute. Serve immediately.
Source: The Spiffy Cookie original.
Please take a moment to check out Wilde in the Kitchen’s Bake Sale benefitting Relay for Life. And bid on my “Big, Fat, Chewy Multichip Cookies” or any of the other delicious treats up for grabs!
I enjoy both traditional and nontraditional pizzas. But with how frequently I have pizza for dinner it’s refreshing to have some very different options out there.
So now it is time for a very nontraditional pizza. There is no tomato sauce or even pesto, instead the sauce is sweet Asian chili sauce. To continue with the lack of tradition, it’s topped with zucchini, peanuts and cilantro. The only things not out of the ordinary are the chicken, mozzarella and basil. But do not fear the unexpected because your taste buds will love this – that is if you are into nontraditional pizzas and Asian flavors.
In other news, I am off to a wedding in northern NJ on Friday followed by a day trip to NYC and then snuggles with my nephew Luke in Boston! Consider this your warning for baby pictures appearing next week.
One year ago: Grilled Steak Salad with Blue Cheese Dressing
THAI CHICKEN PIZZA
1 recipe pizza dough
Olive oil, for brushing
1/4 cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
1/2 large zucchini, thinly sliced
1 tsp red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3 Tbsp chopped peanuts
2 Tbsp minced fresh cilantro
2 Tbsp minced fresh basil
- Preheat the oven to 500 with a pizza stone on the bottom third. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.
- Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving, with additional sauce drizzled on top if desired.
Source: Annie’s Eats
Are you prepared to meet the thinnest crust ever?! If you are not a thin crust person, this pizza is not for you. Go on and just close the browser right now, I won’t be offended but I will scoff at you because I think this pizza could convert you. So on second thought please stay!
By a show of hands, how many of you have ever had Imo’s pizza? Okay, how many more of you have at least heard of Imo’s pizza? Anyone who did not raise their hand will not understand the craze that this pizza creates, but should still dive in and create this pizza at home. Especially if you don’t have the time to drive to St. Louis. Because today I give to you, homemade Imo’s Pizza.
So what makes this pizza so special, other than it’s geographical exclusivity? Well for starters it has a supremely thin crust, that is crispy yet a little floppy all at the same time. This crust is covered by a moderately thin layer of freshly made pizza sauce, then topped off by Imo’s very own brand of shredded cheese known as Provel – a mixture of white cheddar, Swiss and provolone, with a hint of hickory smoke flavor.
One benefit to living 4.5 hours from St. Louis, is that the grocery stores here happen to carry this fantastical cheese blend. But luckily for everyone else it is easy to fix up a homemade version of it. Granted it won’t be processed all together, but the flavors are all there and that’s what counts. So no matter where you are in the world, you too can experience Imo’s pizza!
For me, the cheese is the selling point. It gets so bubbly and the white cheddar brings such great flavor to otherwise traditional pizza toppings. And it just so happens to be one of my favorite kinds of cheese, and am amazed that I have not topped off any of my pizzas with it before (prepare yourself for more of it to come). Of course, don’t forget to slice it up into Imo-style small square slices, and prepare to fight over your favorite pieces. Are you a middle-crust or an edge-crust person?
One year ago: Avocado Fries
HOMEMADE IMO’S PIZZA
Makes 2-12″ pizzas
2 cups Imo’s Provel cheese
1 cup white cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
1/2 cup provolone cheese, shredded
1 tsp liquid hickory liquid smoke
16 oz. whole tomatoes (diced into fine pieces)
6 oz. tomato paste
1-1/2 Tbsp sugar
1 tsp crushed dried basil
1/2 tsp salt
1/4 tsp dried thyme
2 cups + 2 Tbsp all-purpose flour
1/2 tsp salt
1 tsp baking powder
2 tsp olive oil
2 tsp dark corn syrup
1/2 cup + 2 Tbsp water
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
Favorite pizza toppings
- Preheat oven to 450 degrees, with pizza stone* located on the bottom third of the oven.
- For the sauce: Combine all ingredients in a large bowl and set aside.
- For the cheese: If you can’t find Provel in your local market, it can be easily created. Toss cheeses in a large bowl with the liquid smoke until cheeses and smoke flavoring are completely incorporated.
- For the crust: In a large bowl, sift together the flour salt and baking powder. Add the olive oil, dark corn syrup and water and mix until thoroughly combined. The dough will be stiff. Divide the dough in half, shape into two round balls and roll out thin into two 12″ crusts. Move the crusts to a pizza peel lightly sprinkled with cornmeal.
- Top both crusts with half of the pizza sauce (save the rest for another time), and then divide the cheese between the two. Add your favorite toppings, and sprinkle the seasonings on top.
- Transfer one pizza onto the preheated pizza stone* and bake for 10-12 minutes, or until the underside of the crust is golden brown, and the cheese is golden. You want the crust to be crispy but not too overdone or else it will start to become chewy. Repeat with the second pizza. Allow to settle before slicing into squares, as traditionally done at Imo’s Pizza.
*If you do not own a pizza stone, cook pizza on a thin baking sheet placed on the bottom rack of the oven.
Source: Adapted slightly from Food.com
Ask and you shall receive. On my last pizza post, many of you left comments to keep the pizzas rolling so here’s this week’s installment! This time I’ve made a recipe I found on Bev Cooks awhile back. You make a pesto using spinach leaves for the sauce, and top it off with red pepper, Italian sausage and of course Mozzarella cheese. It’s a pretty fantastic little dance of ingredients. And they certainly look good together too!
Of course as with all of my pizza recipes, you do not need a stone and peel to make pizza at home. Just cook it on a pizza pan or cookie sheet as you prefer, but I am convinced that the crust comes out as pure perfection when using a stone. So you really should get your hands on one sooner rather than later. Probably my favorite kitchen item ever. And I am sure you can tell how well-loved it is by it’s stained appearance in pictures.
By the way, is anyone shocked that I rate every pizza I make as 2-3 servings? Maybe I am just a fat kid but there’s hardly a pizza made in my kitchen that ends up producing more than 3 servings. Maybe I cut my slices too big, but I don’t care O:-).
One year ago: Review: Just Tell Me What to Eat!
SAUSAGE, RED BELL PEPPER AND SPINACH PESTO PIZZA
2 cups baby spinach
3 cloves garlic, chopped
1/4 cup grated Parmesan
1/4 pine nuts, toasted
Salt and pepper
1/2 cup extra-virgin olive oil, plus 1 Tbsp
1 Italian sausage, casing removed
1/2 red bell pepper, cut into thin sticks
1 recipe thin-crust pizza dough
1 cup shredded mozzarella
- Preheat oven to 450 degrees, with pizza stone on bottom rack.
- In a food processor add the spinach, garlic, Parmesan, pine nuts, and a pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside.
- Heat the remaining tablespoon oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Drain on a paper-towel lined plate. Set aside.
- To the same pan, add the red pepper. Add a little more oil if needed. Add a dash of salt.
- Transfer pizza dough to the preheated pizza stone using a cornmeal dusted pizza peel. Bake for 10 minutes or until slightly golden.
- Remove pizza and stone and evenly spoon the pesto over the crust. Sprinkle a little cheese on top. Then add the sausage and peppers. Then more cheese.
- Return pizza and stone to the oven and bake 10 minutes, or until golden brown and cheesy is bubbly. Slice and eat.
Source: Bev Cooks
Sometimes my pizza toppings are composed of a random array of things found while digging through the junkyard that is my refrigerator. Those pizzas don’t regularly manage to find their way onto this screen, but once in awhile I create something worth repeating beyond the realm of simply using up leftovers. With the amount of pizza eaten in my kitchen, one is bound to squeak out every once in awhile.
This is another one of my pasta-dish-gone-pizza recipes. The first was the Cajun Chicken Alfredo Pizza, inspired by none other than my Guiltless Cajun Chicken Alfredo. But instead of cajun seasoning and broccoli, you have spinach and pesto with your chicken alfredo pizza. Isn’t coming up with new pizzas fun? I remember when choosing between pepperoni or just cheese seemed like a difficult choice. Now the topping options are endless and I must try them all!!
One year ago: Cake batter Fruit Dip
CHICKEN & SPINACH ALFREDO PIZZA
1 recipe thin-crust pizza dough
2 Tbsp basil pesto
1/2 cup Alfredo sauce
1/2 cup cooked shredded chicken
1 cup fresh spinach
1/2 cup Mozzarella, shredded
1/4 cup Parmesan, shredded
- Preheat oven to 400 degrees with a pizza stone placed on the center rack for 15 minutes.
- On a cornmeal dusted pizza peel, roll out the pizza dough. Spread the pesto and Alfredo sauce over the dough within 1/2 inch of the edge. Top with chicken pieces, spinach and sprinkle cheeses over top.
- Shimmy off the pizza peel onto the preheated pizza stone and bake for 12-15 minutes or until crust is golden and cheese is bubbly.
Source: The Spiffy Cookie original
Yes I am posting a recipe for yet another pizza dough. Don’t judge, sometimes I eat a lot of pizza and need to change up the crusts a bit (in case you hadn’t caught on). This was my first time ever making homemade thin crust however. Even though a nice fluffy edge is lovely to bite into, sometimes I really just want a lot of crispiness and a greater topping to crust ratio.
Since I had never made thin crust before, I was curious how it became thin instead of puffy like in regular pizza dough. It seems to me that the only difference is the amount of flour and water you add, therefore resulting in less dough which gets rolled out to the same size. Who knew it would be that simple? I even threw in some whole wheat flour for some health-ification.
Are you a thin, regular or thick crust person? Just so you know if you saw thick, don’t ever expect a recipe for that on there. Ratio is much too skewed to the dough side on that one for me. (Don’t come to the dough side.)
WHOLE WHEAT THIN CRUST PIZZA DOUGH
Makes one crust
1 package active dry yeast (2-1/4 tsp)
1 tsp sugar
1/2 cup warm water (100 to 110 degrees)
3/4 cups all-purpose flour
3/4 cup 100% whole wheat flour*
1/4 tsp salt
2 tsp yellow cornmeal
Desired pizza toppings
*Or use another 3/4 cup all-purpose flour
- Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Mix both flours in a small bowl. Stir 1-1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
- Preheat oven to 450 degrees, with pizza stone on the lowest rack.
- Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
- Drizzle dough with a little olive oil and sprinkle with a pinch of salt. Place dough on stone and bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned. Let stand 5 minutes before slicing and serving.
Source: Adapted slightly from Brown Eyed Baker.
Remember the bake sale I hosted last week to benefit The House of Mews 2012 Annual Food Drive? Well last night I swung by on my way home from work and hung out with Holly and the kitties for a little bit. I took a few photos so that you can see where all that money raised went and can be seen on Facebook, but here is one just as a teaser:
By tomorrow all the bakers should have sent out the goodies to their winning bidders, so if you are not already enjoying your treats they should be arriving soon!
When I saw Jessica post this pizza crust, it immediately reminded me of Hounddog’s pizza in Columbus, OH. Covered in butter, garlic and Parmesan cheese – which by the way has been my favorite pizza crust for years, even throughout the 5 since I graduated (crap has it really been that long since I was an undergrad??). Le sigh, memories… But strangely I have never attempted to recreate this glory of a crust on my own. So thank you very much Jessica, for bringing this crust back into my life other than when I pay a visit back to that wonderful place.
Another thought occurred to me while still drooling over this crust (I want to lick the picture on my screen right now). How insanely good do you think this would be if it were also stuffed with basil and goat cheese from another pizza crust recipe I’ve posted (also from Jessica at How Sweet It is)? Which strangely enough I shared exactly a year ago – totally unplanned. But bringing those two pizza crusts together into one is going to happen. And it shall be mind-blowing.
But first you need to make this as it is. You will have guilty dreams about it.
GARLIC BREAD PIZZA CRUST
Makes 1 pizza
1 recipe pizza dough
1 cup pizza sauce
5 Tbsp unsalted butter, divided
2 garlic cloves, minced
2 Tbsp Parmesan cheese
Desired pizza toppings
- Preheat oven to 400 degrees, with pizza stone placed on the middle rack.
- Place rolled out pizza dough on a pizza peel generously sprinkled with cornmeal. Place a moist towel over the dough and let sit for 10 minutes.
- While the dough is rising again, melt 3 tablespoons of butter. Mix it with the garlic and 1 tablespoon of Parmesan cheese.
- Continue to make your pizza with your desired toppings. Transfer to the preheated pizza stone and using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden.
- While pizza is baking, melt remaining butter and combine with the last tablespoon of Parmesan.
- Remove pizza from over and immediately brush the outside edges with Parmesan butter, using it all up. Sprinkle a bit of Parmesan over top if desired. Serve!
Source: Adapted from How Sweet It Is.