pizza: The manual with my OTG says I need to cook Pizza at 210 deg for 15 minutes. But when I tried that with ready-made pizza-base, two things happened: first, the pizza base became crunchy like biscuit! and sencond, the toppings and cheese did not integrate properly with the base as in case of newly prepared pizza base. Do u, in general, suggest using ready-made pizza-base, or always preparing new base myself?|||Black Bean Pizza "'Tomatoes and cheese give this bean pizza traditional pizza flavor, INGREDIENTS 1 (10 ounce) can refrigerated pizza crust 1 medium onion, chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1/2 cup finely chopped zucchini 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can Italian diced tomatoes, undrained 1 1/2 cups shredded Mexican blend cheese, divided DIRECTIONS Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 4-6 minutes or until crust just begins to brown. Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.|||210 is too low for this crust and you may have too many cold toppings. Try coating the ready made crust with a tablespoon of oil then adding preheated sauce and then your cold toppings like cheese and cooked meat place in a pre-heated 350 degree oven for 7-10 minutes (or until the cheese melts) hope this makes it more of a tasty treat!|||NEVER, and I mean NEVER try to make pizza out of that stuff. It's so easy to make your own, and that stuff will probably rot your insides out. Here is how to make your own: Invest in a pizza stone. Costs about twenty bucks. This helps to even the heat under the pizza, much like a brick oven does. Many grocery stores sell pizza dough in the deli section or someplace like that. It's best to make your own, but if you dont feel you are up to it, use that. Some pizza joints will sell you some dough as well. Dont be afraid to ask. Open a can of whole peeled tomatoes...the kind you would use in a homemade tomato sauce. Drain off excess water. Blend the tomatoes until smooth. Add a little salt, pepper and parsley. That's it. DO NOT COOK. Preheat oven to it's highest temperature...usually 550. Dont worry. Real pizza ovens can get up over 1000 degrees. Put the pizza stone in the oven in the middle of the middle rack. Dust a cutting board with flour. Put the pizza dough on the cutting board and start rolling it out. Sprinkle flour on the dough if it sticks. Roll out the dough so it's roughly the size of the pizza stone. Make sure there are no holes in it. Take the pizza stone out of the oven and place it on a flat surface. Be careful. It's gonna be hot! CAREFULLY transfer the crust onto the pizza stone. Your crust is ready. I like to spread a thin coat of olive oil on it. This helps the crust to bubble and get crispy. I also put some fresh garlic on there too. Hey, I'm Italian. I like garlic. Ladle the uncooked sauce on the crust. Do not go too close to the edge. You dont want sauce to get under the crust. (You might want to pinch the edges of the crust and make a little dam around it. You dont need to drown it the pie with sauce. Just an even layer of sauce. Time for your cheese. Use the shredded mozzarella. Forget the four cheese stuff or anything else. Put a coat of cheese all over the pie. Again, it doesnt have to be piled high. Just put it on evenly all around the pie. Toppings are up to you. Pepperoni is probably the most popular. Mushrooms, onions, bacon...whatever. You dont need to pile it on. I know Pizza Hut says you do. But you dont. Just enough of each ingredient to get flavor in every slice. Throw the stone back into the oven. Cooking times are going to vary, so you have to watch it to make sure you dont burn it. It usually takes about 12 minutes. When the pie starts to bubble and the crust starts to turn brown, open the oven and slide a spatula or knife or some other flat object...preferably a pizza peal (those wooden paddles you see in the movies) under the pie to make sure it doesnt stick. Good idea to turn the stone while you do this. If you feel it sticking, just continue to slide the thing without piercing the dough. It will loosen up. Close the oven door and wait a few minutes more. After about 10-12 minutes, the cheese should be bubbly and the crust may also develop big air bubbles. Wait until the cheese just STARTS to turn brown. It's time to take it out of the oven. If you wait even a few minutes more, it will burn. Take the stone out and put it on a stove burner. Take your cutting board and slide it as close to the burner and stone as possible. Wait a mintue or two for the pie to set up. Once again, slide the spatchela under the pie to release it. At this point, the pie will just slide around on the stone. Carefully slide the pie onto the cutting board. You do this because you cant cut the pie on the stone. It might break. When the pie has settled a bit more, it's time to cut it with a pizza wheel. If you dont have a pizza wheel, use a long knife. Try to make long even cuts from one end of the pie to the other. This sounds like a lot of steps. But after you make a pie or two, you'll see it's really VERY easy. This will blow away ANY commercial frozen pie. Most delivery pizza. And certainly that boxed stuff.