We've often done pizzas inside during winter, but the crust was less than we like, which is very crispy. My sweetie came up with a new method for us - put the dough on the stone and bake for 3 minutes, then remove from the oven, flip over onto the same stone and then load the ingredients. The result was exactly what we hoped for - uniformly crispy crust
Today we did a new one for us. about 12 years ago I made a baked brie for friends that was a hit, and to just about every potluck style party, I have to bring it. The baked brie is based on filo dough wrapping around herbed cream cheese and savory mushrooms. Why not apply that idea to a pizza, we thought
Camembert is my all-time favorite cheese, and Trader Joe's carries the most reasonably priced cheeses in our area.
We've not seen this one before - a spreadable cream cheese with Italian herbs, designed for cooking
Fresh mushrooms sliced, sauteed in butter, olive oil, salt, and fresh minced garlic
This was our first crust (5-minute bake) - had to pop the bubble and cook it one minute less for the next pizza, which was just right
Spread a thin layer of the herbed cream cheese, then layering slices of Camembert, topped with the mushroom sautee, then seasoned with Himalayan salt
The finished pizza - creamy, savory, cracker-crisp crust - everything we hoped for
