On Sat, 14 Sep 2013 09:13:32 +0100, "Ophelia"
> wrote:

> I am just wondering how it would work with mine, but it seems to be popular
> raw so it wouldn't matter if it were still raw. I've yet to try it like
> that . I've always had a problem with pizza. Whether it is because my
> oven doesn't get hot enough? I don't know, so I have worked out a way that
> works for me. I bake the dough base for 15 mins (my oven goes up to 240c)
> and then add the topping for 15 minutes. It works out well but I am not
> sure how well it would do with raw stuff on top

240c is on the low side, so it will definitely take longer to cook. Do
you have something like unglazed quarry tiles or a pizza stone to bake
your pizza on? That's the trick. The other is to give the tile/stone
a good long time to heat up - at least 30 minutes. If you're
prebaking your dough anyway, grill it and treat it like flatbread.

Have you ever made a fruit pizza? I made one recently using fresh
figs that was topped with arugula and a drizzle of balsamic reduction
after it came out of the oven. Oh, so GOOD! I'm going to try peaches
next.

--
Food is an important part of a balanced diet.