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Looks pretty awesome, though with that much cheese/tomato does the centre retain any crispiness?
Made pizza for around 20 a few weeks back for a mates bday, was eating the leftovers for days.
Forgive the slightly wilted rocket.
Kompute-
It wasn't totally crispy but not as thick as the photo makes out, dough was very thin and the stone was smokin after 30mins at our ovens maximum. But yeah I did go a little OTT with the mozzarella. I also tend to load it with handfuls of rocket once it's done but I've been trying to ween myself from just piling on all-the-things™
Avocado is a nice idea, might try something Mexican inspired.
inchpincher
A pizza thread, should've guessed.
This evenings tea, OO flour dough, well kneaded and left for 1.5hrs. Home made tomato, oregano and basil passata reduced to thick sauce, prosciutto, shallots, mozzarella, pesto, Parmesan, black pepper, olive oil. In that order, then stone baked. Nomnomnomnom.