Any good pizza recipes/suggestions?

http://www.jamieoliver.com/recipes/pizza-recipes

One of my favorite things to do for dinner gatherings is cook a bunch of small pizzas with friends. Favorite toppings have included caramelized onions, artichokes, basil, an egg cracked right on top of the pizza, mushrooms, olives, sun-dried tomatoes…

Also, do you use a pizza stone? I have a couple bricks laid out in the bottom of my stove to act as one and it really helps.

@ragingloli Thank you! These look so good! I am going to try to talk the husband into picking up potatoes for the potato pizza tonight!
@nikipedia Those sound really good, too. What is the egg like after it is baked on? Does the yolk stay runny?
Yes- we have a pizza stone. And a few different types of “crispers” for pizza…we get that stuff for gifts a lot b/c all our friends/family know we make pizza all the time. Seriously, it is so inexpensive and good. I think we eat it a little too often…

I’m sure you probably have a dough you like already, but I found this recipe in the course of another thread a week or two ago and I have to tell everyone about it. The picture looked amazing and the dough got such rave reviews that I had to try it. The result is pretty damn amazing, certainly the best home-made pizza crust I’ve ever tried. If you hand-toss the dough instead of rolling, you should end up with a pizza that looks like a pro made it. I had several different people try it and everyone went nuts over the crust. It had wonderful flavor and it crisped nicely on the bottom. I used honey instead of sugar for the yeast.

As for unusual pizzas, in Italy you can get French fries on your pizza, or fries and wurstel (hot dogs). In France, they’ll crack an egg on top of the cheese and bake it on there.

I think prosciutto and fresh arugula is really tasty, too. You’re probably better off not baking the prosciutto, just put it and the arugula on when the pizza is hot from the oven.

@MissAnthrope – Me so hungry!

This is the pizza sauce recipe from America’s Test Kitchen. I’ve used it several times, and it’s super easy and tasty.

This recipe makes enough for four pan pizzas. Freeze the remaining sauce for future pizza making.

Makes 2⅔ cups
1 tablespoon olive oil
2 cloves garlic , minced
1 can (28 ounces) crushed tomatoes
Table salt and ground black pepper

Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.

Enjoy!

Add peanut butter with cheese and tomato sauce. It’s great. No kidding.

@AstroChuck sounds interesting…
do I add cold (room-temp) pb to the pizza after it has cooked or would your recommend adding it before cooking to get it hot?

We had some pizza the other day made with a sweet bbq sauce instead of tomato sauce. It also had red onions, grilled chicken, fontina and mozzarella cheeses. It was amazing, and I’m not even big on bbq sauce.

I lurve this thread. I want to go home and make pizza!!

@nikipedia – can you tell me a little more about the bricks? Just regular bricks? Do they always stay in your oven or do you just put them in when you’re making pizza?

@jenandcolin- No, I meant cook it. First spread the peanut butter on the dough and then put on a little pizza sauce, and then the cheese. I’m a vegetarian but I’ve heard of people also adding bacon or pepperoni to it as well.

@jenandcolin: You can leave it in long enough for the yolk to solidify but I think it’s more delicious and fun to take it out while it’s soft.

@Cupcake: Yep. I was looking for just one sheet so I went to a garden supply store and they didn’t have any, so I bought six relatively thin bricks.

I tried leaving them in the oven but they screwed up something my roommate was baking, so now I take them out in between pizza dinners.

pineapple… with or without bacon
artichoke, kalamata olives, spinach, fresh cheese
turkey pepperoni (i think hormel makes it)
adding fresh basil makes everything so much better, always.

mmm… pizza… Wait, what was the question again?

Gotta be careful with this, use low heat and stuff, but try cooking it, as is, on your outside barbecue grill.

@JustAnother We made pizza on the grill a couple of times this past summer, and it was easily the best pizza I’ve ever had! We sauteed veggies ahead of time for toppings so we didn’t have to worry about the crust burning while we waited for the toppings to cook. Ah, I could really go for some of that pizza now! If only it was 21 degrees outside!