Pizza can often be a last minute, grab and go decision. Pizza is always a crowd pleaser and there’s no question that it can be an ordinary meal, but make no mistake; a pizza can be the start to a decadent meal, able to impress the most sophisticated palette.

You can elevate your mealtime by pairing and selecting your ingredients with purpose and by upgrading how, and what you use, to make and bake your pizza.

Our choices of ingredients are a refreshing take on some of the classic elements of an ordinary pizza. The prosciutto and provolone are sophisticated twists on the classic choices of pepperoni and mozzarella. By adding arugula and figs to our combination, our recipe provides a unique experience for your taste buds that ensures a savory and sweet note in every bite.

You can upgrade how you make your pizza by baking it on a pizza stone. A pizza stone turns out a better tasting, more delectable pizza. The difference is particularly with the pizza crust. Pizza stones produce a perfectly evenly baked pizza crust from the edges to the center of the pizza and guarantee golden brown crispy dough. The evenly baked and crispiness of the crust is key; delicious pizzas are never soggy in the middle and a pizza stone makes sure of that.  For this recipe, our Mamma Mia Pizza Maker is essential to cooking and serving our absolutely mouthwatering fig and prosciutto pizza.

Ingredients

1 pound room temperature, fresh pizza dough

2 cups of cherry tomatoes, cut in halves

4 fresh ripe figs, cut into quarters

3-4 garlic cloves, minced

6 ounces of provolone cheese, thinly sliced

8 thinly sliced pieces of prosciutto

2 cups of fresh arugula, washed and rinsed

2 tablespoons of virgin olive oil

1 teaspoon of crushed dried thyme

3 ounces of grated Parmesan cheese

¼ teaspoon crushed black pepper

½ teaspoon kosher salt

¼ cup flour

Preparation

1. Preheat oven to 500⁰F and place our pizza stone in the oven. The stone should be in the oven as it preheats.
2. Roll dough into a 12-inch circle on a lightly floured surface and pierce entire surface liberally with a fork.
3. Combine olive oil and garlic in a small bowl. Brush on olive oil and garlic mixture with our thinkkitchen brush.
4. Cover surface of pizza dough with slices of provolone cheese, leaving ½ inch of the crust edge free of cheese and place halved cherry tomatoes on top.
5. Carefully remove pizza stone from oven. Sprinkle flour over pizza stone and place dough on top of stone. Bake pizza crust until it is golden brown on top and on the bottom, roughly 15 to 20 minutes.
6. Remove crust from oven using our thinkkitchen silicone mitts and place on the metal rack and immediately drape prosciutto slices over the pizza. Arrange fig slices atop of prosciutto.
7. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board.
8. On top, add arugula and Parmesan cheese sparingly. If you like, you can drizzle on a touch of extra virgin olive oil or a balsamic reduction before serving. Evenly sprinkle with crushed thyme, salt and pepper to taste.
9. Cut into slices using our pizza scissors, serve and enjoy with a light and delicate tasting Italian wine like a Barolo or Barbera D’Alba, which will pair well with the prosciutto and won’t overwhelm the light, sweet taste of the figs. These wines are best enjoyed in our Riedel Assiago drinkware collection.

Here to help you take your pizza night to the next level! If you want to share your pizza with us on social media, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Here are 3 different styles of pizza, each made in a unique style with bold and delicious flavours so that there is something for everyone:

Ingredients:

• 1/2 batch pizza dough (homemade or store bought)
• 3/4 – 1 cup pizza sauce
• 1 cup mixed veggies (onion, green pepper, mushroom)
• Pepperoni
• Olive oil
• 1 clove garlic
• 1- 1 ½ cups mozzarella cheese 
• Italian seasonings (dried basil, oregano, thyme, red pepper, etc)

Preparation:

1. Preheat your oven to 450 degrees F (232 C).
2. Next, coat a 10-inch cast iron skillet  with olive oil and run a garlic clove around for seasoning 
3. Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches. Let rest for a few minutes while preparing the rest of your toppings.
4. First sprinkle in 1/2 of mozzarella cheese, then add veggies, then sauce. Top with remaining mozzarella cheese, Italian seasonings (dried basil, oregano, thyme, red pepper, etc.).
5. Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately.

Pizza #2: Pan Pizza Bianca

Ingredients:

• 1 large potato (sliced very thin)
• 2 sprigs rosemary (leaves only)
• 2-3 tablespoons olive oil
• 1-2 pinches salt
• 2 tablespoons of crushed red pepper
• 2 garlic cloves
• Fresh mozzarella and pecorino

Preparation:

1. Slice the potatoes very thin and place in a bowl of cold water, let sit for 15 minutes then drain well and towel dry. 
2. Spread dough to desired shape on your pan, then top with sliced potatoes, sprinkle with rosemary and salt and your cheeses.
3. Drizzle with 1-2 tablespoons of olive oil, bake for approximately 15-20 minutes then raise temperature to 425F / 220C and let bake until fully cooked and potatoes have browned slightly. 
4. Let rest for 3 minutes and then slice and serve. Enjoy!

Pizza #3: BBQ Pizza Using a Pizza Stone

Ingredients:

•  8 oz fior di latte
• Grilled veggies of your choice, we recommend: thinly sliced zucchini, bell peppers, eggplant 
• 1 can of crushed tomatoes
• Fresh torn basil leaves 
• 1 tsp dried oregano
• Freshly ground black pepper

Preparation:

1. Place your pizza stone on the lower rack of your oven. Heat oven to 450F.
2. Stretch and shape pizza dough into a circle that will fit your pizza stone. Spread crushed tomatoes into an even layer and top with your grilled veggies and fior di latte.
3. Transfer your pizza to the preheated pizza stone. Bake pizza until edges of the crust turn golden and cheese starts bubbling or for 10-15 minutes.
4. Sprinkle some torn basil and dried oregano, and a pinch of freshly ground black pepper. Enjoy!

Just like that, these are 3 delicious pizza recipes all a little different from each other so that there is something for everyone. Perfect for any occasion, spread some cheer and have yourself a pizza party!

If you make any of these pizzas and want to share it with us, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

1 pound pizza dough

Extra-virgin olive oil for drizzling

3 cloves garlic, thinly sliced

1 to 2 cups fresh mozzarella

1 peach cut into ¼ inch thick wedges

1/3 cup fresh basil

Reduced Balsamic to garnish (optional)

Preparation:

Prep your grill on high heat.

Shape the dough into 2 medium pizzas on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it’s as big as you’d like. Place the pizza dough on a lightly floured rimless baking sheet, or pizza stone.

Brush one side of the dough with olive oil. Transfer the dough, olive oil side down, to the grill. Grill the dough for about 2 minutes with the lid closed. Drizzle the top side with olive oil. Using a pair of tongs flip the dough over onto the other side and cook for about 2 minutes more. The dough should be golden brown with grill marks on both sides.

Once the dough is cooked, remove it from the grill and place it back onto the pizza stone.

Brush more olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella on top and place back onto the grill until the cheese has melted.
Place your peaches on the grill until you get nice grill marks on each side. 

Using tongs or a peel, remove the pizza from the grill and top with your grilled peaches ,and fresh basil. Drizzle with oil and season with salt and pepper as needed. We also recommend adding a drizzle of reduced balsamic if desired. Slice and serve.

This pizza is entirely customizable, so if you’d like to add ingredients like caramelized onions, or goat cheese or some prosciutto – you absolutely can! The star of the show are these beautiful grilled peaches that bring the delicious savoury flavours of this rustic grilled pizza together and make it that much more special.  If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

How does it work? I’m here to give you some great tips! Transform your BBQ into a mini pizza oven by using the Grilling & Chilling BBQ Pizza Stone, which is designed to absorb extreme heat (up to 1200°F)!

All that’s left now is to set the table and pour the drinks… Happy pizza grilling everyone!

Warning: don’t be surprised if your neighbours and friends stop in unexpectedly now that the best pizza in town is in your backyard!

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Ingredients

1 pound refrigerated fresh pizza dough

2 cups of cherry tomatoes, cut in half

1 can of artichoke hearts, cut into slices

1 mushroom, cut into slices

1 small red onion, finely chopped

2 tablespoons olive oil, divided

Cooking spray

1 tablespoon yellow cornmeal

1/2 cup lower-sodium alfredo sauce

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

6 ounces fresh mozzarella cheese, thinly sliced and torn into pieces

Preparation

1. Preheat grill to medium-high heat.
2. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
4. Arrange all the vegetables in a single layer on a large cutting board or baking sheet; brush both sides with 1 1/2 tablespoons oil. Arrange onion wedges on skewers, if desired. Arrange vegetables on grill rack coated with cooking spray, and grill for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from grill.
5. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 500° for 5 minutes. Remove the partially baked crust from oven. Spread sauce over crust, leaving a 1/2-inch border. Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper. Top evenly with cheese. Carefully return pizza to pizza stone. Bake at 500° for an additional 12 minutes or until the crust and cheese are browned. Brush edge of dough with remaining 1 1/2 teaspoons olive oil. Using our Pizza Stone with Metal Rack and Pizza Wheel, cut into 6 large slices.