Anchovy and Kalamata Olive Pizza Baked in a Roccbox

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This was made with 1/4 of my standard pizza dough, and baked at 500 degrees C for 90 seconds in a Roccbox.  The crust was exceptionally good with a little bit of char and a good chew.  I thoroughly floured the peel.  After putting the pizza in the oven, I left it alone for 30 seconds, and then using a large steel spatula I rotated it frequently to help it cook evenly.

I baked a total of 4 pizzas.  After each one, I let the oven recover to full temperature while I rolled out the next dough and added the toppings.

Here is the Roccbox:


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