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Heat your oven to 500° with a baking or pizza stone. Let the stone heat for at least 45 minutes or an hour if you have time. If you don’t have one, you can bake the pizza on a cookie sheet.
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Once the oven has heated, stretch pat or roll the pizza dough into a rough 12-14 inch circle. Be careful not to tear any holes in the dough. If you do, pinch together the dough to seal the hole.
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I find the I like to shape my pizzas onto a piece of parchment paper. You can use a peel dusted with cornmeal or just flour if you aren’t using the parchment paper. Or if you are using a baking sheet, right onto a lightly greased cookie sheet.
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If you are using a stone for baking your pizza, turn the oven to broil for 10 minutes as you make the pizza.
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Dollop tablespoon-sized spoonfuls of the ricotta cheese evenly over the surface of the fig coated pizza dough.
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Sprinkle evenly over the pizza the black olives then the mushrooms followed by the onions. You want the onions on to nicely toast them.
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Make sure you turn the oven back to bake before you place the pizza into the oven.
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Using a peel, if using, or slide the pizza with the paper onto the hot stone.
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Bake for 12 to 15 minutes checking the pizza after 10 minutes to make sure it doesn’t burn.
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If the pizza isn’t browned enough, turn the oven to broil and broil for a few minutes to brown the top of the crust to a nice dark brown.
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You can check the bottom of the pizza too to see if it has crisped up by carefully lifting an edge to look.
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You can also rotate the pizza after 10 minutes if you think one side is browning faster than the other as happens in many ovens that have hot spots.
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Immediately sprinkle the parmesan cheese over the pizza.
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If making several of these pizzas remember to preheat your stone with the broiler for 10 minutes between pizzas.