The final product (well the tropical one).

I have them in the middle of the oven at 250 degrees celcius on a pre-heated pizza stone. The Stone has been building up heat for about 30 minutes so it browns off the base nicely.

Takes about 7-8 minutes to get to where it's "done" although a lower temp will encourage a bit more rise in the base - say 200 degrees for 10 minutes or so. Really the trick is that you have to pull the pizza when the topping is done, so that's where I've found the stone to be brilliant.