For the best results, look for a top-quality pizza stone from Emile Henry or Pampered Chef, which make pieces that can withstand heat of up to 550 degrees, have handles for easier maneuvering, and are dishwasher safe (really!) to boot. So what, exactly, should you be making on this adaptable piece of equipment to put it to the test? Chefs around the country share their top tricks for making the most of your pizza stone. It’s time to fire up the oven. Chef Seamus Mullen of Institute of Culinary Education in Los Angeles takes it a step further by roasting a batch of vegetables he then turns into sauces, such as Romesco, on a pizza stone: think bell peppers, tomatoes, onions and garlic. After they’re cooled and peeled, he blends them with toasted nuts in a food processor and drizzles in olive oil, vinegar, and spices. RELATED: 12 Healthy Roasted Vegetable Recipes That Practically Cook Themselves Preheat your oven to 450 degrees with a pizza stone inside. Rub both sides of a pita with olive oil and season with salt, then toss it on the hot stone to toast for about four minutes. Pull it from the oven and add grated cheese (he recommends provolone) on top, then return to the oven to let it melt for five minutes. Add other toppings like avocado, apples or lettuce, and fold in half to enjoy. RELATED: Making Pizza Dough in Your Instant Pot Is the Perfect Weekend Cooking Project
