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Other than the pulled pork and cheese, use whatever toppings you think go well together. I make simple versions of this pizza mostly with just cheese and onion but this is a list of some of the toppings we have used.
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Pieces of pulled pork
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Pre-cooked bacon, crumbled
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julienne red onion
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julienne red peppers
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pickled jalapeno peppers or banana peppers
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Cheese: Use any combination you like mozzarella, parmasean or monteray jack cheese
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Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
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Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Spread pizza sauce over the crust plus a little cheese. Add desired toppings.This type of thin crust pizza cooks very fast (only 8 minutes in my oven) so a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.
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I use cheese that's cut into small cubes rater than grated because it stands up to the heat better in the high heat. Grated cheese may actually burn or brown too much at this heat.
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Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
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Bake for 7-10 minutes depending upon your oven. Bottom and top crust should be nicely browned. Allow pizza to sit for 5 minutes before cutting and serving.