Pizza! Pizza!

A long time ago, I was introduced to the Pampered Chef at a friend's house. I was so impressed that I immediately bought a pizza stone. Well, several years later, I own quite the collection of stoneware. I have to say that I really love it and use it all the time. The only thing I have a problem with is the way they look after years of use. I know...I only means that they are seasoned and the food tastes better. BUT, I cannot serve pizza I made on a stone that looks, well, ugly. LOL! So, I threw mine out and anxiously awaited my neighbor to host her annual Pampered Chef party so I could get a new one. Now, I am happy to report that I am the proud owner of a beautiful new pizza stone with handles!!!! So, to christen this baby, I will be making pizza bianca courtesy of Giada DeLaurentiis and my good friend Denise. ;)

Here's the recipe:
1 pound purchased pizza dough
Flour, for surface
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon good quality coarse salt

Position the oven rack in the center of the oven and preheat to 450 degrees F.
Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.

And, here's another pizza recipe from the PC website...

Thick-Crust Chicken, Onion & Rosemary Pizza
2 cups (500 mL) coarsely chopped cooked chicken
1 medium red onion, sliced
1/4 cup (50 mL) snipped fresh parsley
2 garlic cloves, pressed
1 tsp (5 mL) crushed dried rosemary leaves
2 pkgs (13.8 oz/283 g each) refrigerated pizza crust
2 cups (500 mL) shredded mozzarella cheese (8 oz/250 g)

1. Preheat oven to 400°F (200°C). In large bowl, combine chicken, onion, parsley, garlic and rosemary; mix well.

2. Unroll both packages of dough side by side onto Large Round Stone with Handles, shaping into a circle. Spread chicken mixture over dough to within 1/2 in. (1 cm) of edge; sprinkle with cheese.

3. Bake 18-22 minutes or until crust is golden brown; remove from oven. Let stand 10 minutes; cut into wedges and serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 260, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 33 g, Protein 17 g, Sodium 590 mg, Fiber 1 g


Suzelle said…
FUN :)
Reen said…
I have a pizza brick, it's very seasoned, so I know what you mean about the "ugly"'s very ugly, but man it works great! You have bigger balls than me, I could never throw that thing out! hahahahaa!!! enjoy your new stone and that recipe looks YUM! The brick....I love the crunchy crust that it gives to the dough. enjoy!
Susan said…
love pizza!
you could put anything on it and I would eat love love it.
The handles on the new pizza pan are brilliant!
Anonymous said…
Oh my gosh Ramona!!!! You threw them out! No!!!!!! I have never tried it, but once upon a time when I was a Pampered Chef Consultant, I was told by my Director that you could put the stones in the oven when it is on the self-cleaning setting and those babies would clean right up!
Denise Gormish said…
How was the pizza?

My pizza stone is really ugly. It browned on its first time in the oven. I hated that but I've learned to live with it. My stone has also split in half so I have to put two pieces next to each other when I want to use it. It works great, though. I think you would hate that!
Jennifer said…
I am impressed that you make pizza from scratch. I am too lazy to even heat up a frozen one! Sounds delish. It sounds to me like your new purchase is well justified. :)

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