I was almost sure I had exhausted the number of pizza posts possible to me, but apparently not. Tonight I decided to try out a method described here. David Lebovitz's blog is one of my favorites to read; he is consistently interesting and I love his descriptions of his life in France. This recipe caught my eye because the baking time was so quick. I stuck closely to the potato/onion/roquefort combo he described (minus the thyme because I didn't have any) and since I didn't have any bread flour, I used my own pizza dough recipe instead. Everything went off without a hitch and I'm really fascinated by the possibilities of this method. You can't really see in this picture, but you first have to heat up a cast iron pan on the stovetop, then you flip it over and plop your pizza dough on top and then put the whole thing under the broiler to cook. I think my dough actually might not be the best for this method, since it was optimized for regular oven cooking - I'll be trying out his dough recipe as soon as possible to see if it works any better here. Overall I'm excited about the possibilities (and I thought the topping was quite good).