Pizza With Sweet and Hot Peppers

I make pizza frequently using Trader Joe's fresh pizza dough... regular style and I use a cast iron skillet either sprayed with Bakers Secret or lightly greased
The pie comes out very easily with a spatula onto the cutting board.. no worries

Apologies for that technical error. The full ingredients list is now showing.

Naan (Indian flat bread) is an easy substitute for pizza dough. Naan is now available in many grocery stores. For a crispier crust, lightly toast the naan before adding the toppings. Using naan instead of pizza dough means you can have pizza on the table in 20 minutes -- 10 minutes to get the toppings ready while the naan is toasting, then 10 minutes in the oven at 425 degrees.

Used fresh pizza dough from local CoOp - Whole Foods or Pizzeria would have it too - to save time. Tossed / stretched to fit jelly roll pan. Cut the topping recipe in half (although I used the whole jalapeno anyway and it was just right heat level). It was a perfect fit of topping to crust. Serves four that way. Recommend mixing fresh marjoram in with the onion mixture if you're using it so that fresh herb doesn't burn.

It seems the ingredients list is incomplete.

Should one cook the sausage before adding it to the pizza? Or will the heat from the oven cook the sausage at the same time as the pizza?

The baking temp is 500F. The instructions seem to say to place the pizza WITH parchment paper on the stone. Won’t the paper burn? Or have I read too many Ray Bradbury books?

All fo these comments about buying pizza dough. Just find Jim Lahey's No-Knead Pizza Dough recipe online. Put the stuff in a bowl around 9:00 p.m. the night before and let the flavor develop over about 18 hours for dinner the next night. Nothing could be easier or tastier, and the recipe makes enough for two large pizzas, so you can make one and freeze the other. Once you see how easy and tasty, you'll never buy store-bought again. And a Baking Steel is fantastic.

I use parchment paper under the pizza to transfer from the peel to stone. It will pull right off the pizza once it's time to take it out.

You can use an upside-down cookie sheet. A cast iron pan would work, but getting it in and out might be a bit tricky, since you can't just slide it in. Give it a try!

The dough for this is great - I chilled it in the fridge about 6 hours . We were very pleased with it. The pizza took at least twice as long as the time in the recipe, I even used a pizza stone. I double checked my oven temp (it's correct) because it was so far off. I didn't care for the marjoram, I wish I had gone with my initial thought which was to use oregano.

Pizza crust cooks great when we pre-heat our pizza stone to 500 degrees. Our only problem has been getting the dough onto the hot stone without turning it into a mess. This recipe has the perfect solution: parchment paper! We put the parchment paper on our pizza peel and shape it there. The paper goes right onto the stone. It's so easy to transfer shaped dough to the stone this way!