instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go.This week, the supermarket was out of the chicken we normally buy, so we decided to mix it up and try sirloin.If we try the same thing with the sirloin (putting it on the pizza raw and cooking it at 425 for 30 minutes) will it be safe to eat? Will it get tough and flavorless being in that long? Would it be a better idea to pan-fry the sirloin and then put it on the pizza after we pull it out of the oven?EDITTook Navajo Dreamchild's advice. Ended up using a marinade with pineapple and soy sauce (who says pineapple's not allowed on pizza). Sauteed the sirloin to just about medium rare and then threw it onto the almost done pizza with a little more cheese before putting it back in the oven to finish.I wish I'd taken a picture to post here, but it was all gone before we knew it. Absolutely delicious--thank you for the help!
answer:
Baking Sirloin in Oven on Pizza?

question:
After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven.When I try to do it the pizza goes out of shape, gets folded, the toppings get messed up and sometimes it sticks or rips. I have tried putting lots of flour under the pizza before I add the toppings but it didn't really help.I am having to make the pizza on a metal tray and then put the tray onto the stone. Put I think that doing this prevents my pizza base from crisping properly.What am I doing wrong? Is there some technique I should use, or am making the dough to wet, or to thin or something?
answer:
transfer pizza onto stone without sticking

question:
I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another pasta dish or recipe. Alas, I do not cook at home all that often, and sometimes the stored coconut milk tastes bad, so I toss it and go to the store for a fresh carton.What is the shelf life, in a fridge, of coconut milk? Is it actually bad if it tastes bad, or could it still be used at least for some purposes? How to tell if it's about to go bad even if I can't smell anything out of line?
answer:
Shelf life and Validation of Coconut Milk?