The fine folks at Emile Henry have been kind enough to send me some of their new Flame-Top clay cookware to try out. While they have been making cookware in Burgundy, France since 1850, this is their first line of flameproof ceramic designed to go directly on a live flame, like a gas burner or a barbecue grill.
I can’t wait to try the pieces out on the Big Green Egg, but so far the weather hasn’t been cooperating. In the meantime, I made this chicken pizza in our oven on the Emile Henry pizza stone.
1 12-inch pizza crust (Against the Grain Gluten-Free in this case)
1 (8-ounce) can tomato sauce
1 large cooked chicken breast, diced
2 cups (8-ounces) shredded mozzarella cheese
1 tablespoon Greek oregano
1 (6-ounce) can ripe olives, sliced
1/2 cup crumbled feta cheese
1/4 cup pepperoncini peppers, diced
1/4 cup thinly sliced red onion
Place pizza stone in oven and preheat to 350°F. Put crust on stone and pre-bake for 10 minutes. Remove stone from oven and top crust with the sauce, chicken, olives, feta, peppers, and onion. Cover with mozzarella and sprinkle with oregano.
Return pizza and stone to oven and bake for 20 minutes, until crust is crisp and the cheese is brown and bubbly. Remove from oven and let rest 10 minutes before cutting and serving.
It’s pizza – what’s not to love? I’m usually more of a pepperoni and sausage kind of guy, but the chicken is good with the contrasting salty/spicy peppers, olives, and feta.
The Emile Henry stone really made a difference in the crispness of the pizza crust. The Against the Grain crusts are great, but this time it was considerably more crisp, but still nice and chewy. The stone also cleaned up easily with a little soap and water. Can’t wait to try it on the Egg.