You can top your pizzas with all kinds of stuff. I like grilled and fresh vegetables, pulled pork or chicken, BBQ sauce and assorted meats and cheeses. Feel free to get funky with it!
Now Get Crackin'!
-Chef Egg
Ingredients
- 1/4 C Cornmeal
- 1 Fresh or Pre-Made Pizza Dough, cut into 2
- 1 C Good Quality Tomato Sauce or Pizza Sauce
- 12 oz. Fresh Mozzarella Cheese, sliced thin
- 1/3 C Basil, chopped fine
- 1 tsp. Salt and Pepper
- 1/4 C Olive Oil
First Step - Pre-heat the oven to 525º F or your grill, or as hot as it will get.
Thin Crust Pizza
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Place a large cast iron pizza pan on the bottom oven shelf and let it get hot for 30 minutes.
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Lightly dust a counter top or large cutting board with flour. Slowly roll the dough out with a rolling pin until it is very thin.
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Sprinkle a pizza peel or a baking sheet with no edge with 1 tablespoon of the cornmeal and place the dough over the cornmeal. Give it a little shake to make sure it moves around a little and does not stick
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Top the pizza lightly with sauce, cheese, a pinch of salt and pepper, then drizzle with 1 tablespoon of olive oil.
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Carefully open the oven and shake the pizza off the peel or sheet pan and on to the cast iron pan. Close the oven and bake for 5 minutes.
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Check the pizza for bubbles, and pop them with a fork if they appear. Close the oven and cook for another 5 minutes or until the cheese is golden brown and the crust is crispy.
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Garnish the pizza with fresh chopped basil.
Thick Crust Pan Pizza
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Oil a large cast iron pan very well. Roll out the dough the size of the pan and place it in the pan, pushing the dough up the sides to form a deep crust.
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Top with sauce, leaving an inch around the sides with no sauce and then top with cheese and any assorted toppings. Season with salt, pepper and drizzle with olive oil.
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Place on the bottom of a 525º F oven and bake for 15-18 minutes or until the cheese is bubbling and golden brown.
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Top with fresh chopped basil and enjoy!
