As the weather turns cooler, I’m looking forward to using my grill more. One of my new favorite products Longaberger introduced last month is the new Flameware line.
I’m especially loving the new pizza stone. My husband and I love homemade pizza. The new pizza stone allows us to enjoy homemade pizza on the grill, without the mess and worry of turning or burning the crust. Place the pizza stone on the grill as you preheat the grill. Prepare your pizza crust and toppings while the grill and stone heat. Transfer your prepared pizza to the pizza stone and cook on the grill, without adding extra heat to the house.
Longaberger has several products that coordinate with the pizza stone that would make a great wedding or Christmas gift. Gift the pizza stone with the Woodcrafts Pizza Paddle, Pizza Rocker, and a package of Pizza Dough mix for a complete pizza party!
So what’s a pizza party without a great pizza recipe!?! Here’s a recipe from the Longaberger Kitchen utilizing this great pizza stone.
Prepared with Longaberger Flameware™ 14˝ Pizza Stone. Makes 4 servings.
For the Crust:
1 package Longaberger Perfect Pizza Dough Mix
2 Tbsp Longaberger Garlic Rosemary Seasoning Blend
All-purpose flour for rolling dough
Cornmeal for dusting the baking pan
For the Toppings:
1/3 cup prepared pesto
4-5 canned artichokes cut into quarter pieces
½ yellow pepper, cut into ½” strips
10-12 sundried tomatoes, packed in oil
4 oz. goat cheese, crumbled
2 Tbsp fresh arugula
2 Tbsp toasted pine nuts
Combine the pizza dough mix with the Garlic Rosemary Seasoning Blend and follow the
directions on package for preparing dough. If oven-baking, place Pizza Stone on lowest rack and preheat to 425°F for 20 minutes.
If grilling, place on grill rack and preheat grill on high 20 to 25 minutes.
On a lightly floured surface, roll dough into 12 – 13″ disk. Sprinkle large flat tray or pizza peel with corn meal and place dough on tray. Spread dough with pesto; arrange artichokes, peppers, sundried tomatoes and goat cheese over surface. Carefully move pizza to stone.
Bake 12 to 15 minutes or until crust is golden. If grilling, turn off center burner, close grill and cook 5 minutes. Open grill and gently move pizza 180 degrees. Close for another 3-5 minutes or until underside is golden. Cooking times may vary depending on crust thickness and toppings.
Remove pizza from oven or grill. Cover with arugula and sprinkle with pine nuts. Cut and serve.