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New York-style stone baked pizza

Category: Snack

Preparation time:
15 minutes
Cooking time:
25 minutes

What you'll need and how to make this dish


  • 1 portion pizza dough - Makes 2 pizzas
  • 150 g ball of mozzarella cheese
  • torn into pieces
  • 1 spicy pepperoni-style sausage
  • 300g cooked meatballs - (I used turkey and chicken meatballs from Waitrose - delicious)
  • Extra virgin olive oil for drizzling
  • 3 cloves garlic
  • crushed
  • 1 cup spicy tomato sauce
  • Handful of basil leaves
  • torn
  • 1 tablespoon pickled capers
  • 1 tablespoon fine yellow cornmeal


  • Make 1 pizza per person
  • Dust the work surface with fine yellow cornmeal
  • Stretch or roll the dough into two thin rounds
  • Sprinkle the stone with fine yellow cornmeal
  • Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
  • Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
  • Remove from the oven
  • flip and add the topping.
  • Lightly oil one side of the pizza and grill
  • oiled side down
  • flip an repeat
  • about 2 minutes per side
  • Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce
  • Top with torn mozzarella
  • Crushed garlic
  • sausage and meatballs
  • Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
  • Remove and sprinkle with torn basil and capers
  • Keep the fist pizza warm at the bottom of the oven whilst you make the second.
  • Serve hot