I was elated to find several serrano peppers in the garden. My garden has not been what I expected this year, no tomatoes yet, loads of basil, bitter cucumbers. It feels like I’m doing something wrong, until today. These little sweet and spicy darlings inspired a pizza out of me. I followed the advice of someone on the cooking channel: to make your oven like a pizzeria stone hearth you use a hot stone and the broiler to cook both the crust and toppings at the same time. I don’t have a pizza stone so I dug out a thick bottomed pan (about 10 inches around) and placed it upside down in the oven. Turn on the oven to 425 and let the pan get really hot. I streched dough just a bit larger than the pan’s bottom and carefully put the dough on the pan, it hissed and I was confident this experiment was well on its way to success. I let the crust bake for about 8 minutes, just until the top didn’t look raw anymore. Then I quickly topped it with tomato paste, jack cheese slices, chicken, tomato, red onion, shredded mozzarella, and of course sliced serranos fresh from the garden. Turn the oven to broil (low if you have such a setting) and continue to cook the pizza until the crust is golden and the cheese is starting to brown. Like this…
I will always use this method for baking pizza at home! The crust was cooked all the way through in no time at all. This is the closest thing I have made to a resturant pizza. I ate half of it myself.
The garden gave me peppers!
August 8, 2010 by midnitechef