cooking pizza base thoroughly

[mollykins]

no matter how thin i roll a pizza base, it never cooks enough before i have to taske it out, to stop the topping burning, how can i stop this?

Would foil over the top work?

[wiggal]

Yep, have to be agreeing with Sara & eash! Pineapple yes, but Peach?!
Eugh!

[Mr Veritas]

I think Queen Margarita of Naples would be turning in her grave! LOL

[midgie]

As mollykins is rolling out a base, then it's home made and can't go directly on to a shelf in the oven? I have a flexible, mesh pizza 'tray' from Lakeland - nearest I could find to a metal one I had from Italy with thousands of holes. Fruit on any pizza is not for me, except olives.

[mollykins]

don't knock it till you've tried it, my mum said she tried some at weightwatchers or something and it was nice so she made me make it. But the peach and pineapple are diced into the smallest of pieces, and we drain them as much as possible, Remember this is quite a big pizza, me and mum have half each with some salad ( chips aswell if someone else is having some and we only get 1/3 each)

[vulcan]

if you can have a broccoli pizza,then I would imagine peach would be quite tasty !
http://www.recipepizz...i-deep-dish-pizza.htm

[woofgang]

a mango and crab salad is delish so why not peach? pech chutney is also great with cold meat

[bushbaby_de]

Hi Mollykins, I would put on a thinner layer of tomato and whack the oven temperature up - mine take about 8-9 minutes at 220 and are cooked through perfectly :)

[mollykins]

I haven't made another yet, so i'm not sure if these will owrk, but next time, i'll make the base thinner and put less on it.