An Open Cookbook

An Open Cookbook


Pizza Stone Extravaganza

This posting is going to be short and sweet so you can get down to the important part...the recipe, therefore you can eat it sooner!  E got me a pizza stone for Christmas this year, so Tuesday night it faced the fire for the first time.   The stone is dusted with cornmeal so the dough wouldn't stick (which was a success).  I divided the dough into four pizzettes, each one with different toppings.  The overall topping profile included shredded Brussels sprouts, steamed broccoli, broiled eggplant, red pepper, cooked and chopped spinach.  We layered them on top of homemade red sauce and garlic olive oil sauce and topped with parmesan.  Below are the pictures of assembly:

This is the lovely reduced red sauce

The ingredient assembly station

First layer...sort of looks like butter and jam on bread

Each pizza got its own personality from both of us sprinkling the toppings

Entering the fire

This one is my favorite: garlic olive oil sauce with shredded Brussels sprouts, broccoli and spinach
One quick note:  everything below is exactly how we made the pizzas from start to finish.  I highly encourage using your favorite toppings, sauces and cheese.  You certainly don't have to have a pizza stone either.  A baking sheet with parchment will do just fine as well.  There are hundreds of possibilities for have fun!  And please leave a comment on what you made...

Pizza Stone Extravaganza

Pizza dough recipe from September's posting called Italian Dinner Party

1 large can of whole, peeled tomatoes
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
Lots of pepper to taste

Olive oil
2 cloves garlic, minced
Salt and pepper to taste

6 Brussels sprouts, shredded and sauteed
1/2 cup raw spinach, steamed and chopped
1 whole red pepper, cut into rings
1 eggplant, cut into thin slivers, salted, let sit for 1 hour to remove water, brush with oil and broil until halfway cooked



Get the pizza dough going first, so that while it is rising, you can prep everything else.  Next make the sauce.  Puree the whole can of tomatoes in food processor until smooth.  Transfer to a pot and bring to a simmer.  Add the garlic, basil, oregano and pepper.  Stir and taste it intermittently to evenly flavor and cook.  Add more herbs or pepper as needed.  Simmer for about 45 minutes or until the sauce has reduced to half the amount and is a thick, spreadable consistency.

Prep the olive oil sauce by adding garlic, oil, salt and pepper together and whisking.

Prep all the veggies as stated above. 

Preheat oven to 425 and heat the stone.  Carefully remove and coat with cornmeal.  Add the dough.  Top with sauce, toppings and cheese.  Bake for about 20 minutes or until done.  Have a great meal!

The artwork of both of us


Nabia said...

Hey this looks so good! I see you got the pizza stone, hope you try the naans soon :-)

Alli Shircliff said...

Thanks Nabia! Your naan recipe is definitely next on the list!