Canadian bacon Pizza

Keymaster · Post by **Keymaster** » Sun Jan 08, 2012 04:24

This was a Joint effort between the wife and I. Wife made a pesto pizza sauce from sundried mators and other stuff.

Then we worked on the pizza dough

Punched down and the dough has Risen to full capacity

Lit the primo grill and got it going

then got it ready for indirect cooking, basically Oven mode

Spreading the pesto sauce on the dough

Then the cheeses

Then the rest of the toppings

Onto the Primo grill for a bask at 450° F

Finished

ssorllih · Post by **ssorllih** » Sun Jan 08, 2012 05:08

That looks very eatable. Did it taste as good as it looked?

Keymaster · Post by **Keymaster** » Sun Jan 08, 2012 15:34

ssorllih wrote:That looks very eatable. Did it taste as good as it looked?

It was excellent Ross, we made enough dough for two pizzas and froze the second batch so next time it will cut the time down by a hour and a half waiting for the dough to rise. Got the stone at costco for $17.99 and came with a book.

Gringo Loco · Post by **Gringo Loco** » Sun Jan 08, 2012 17:07

Good job Keymaster,
My wife and I love to make home made Pizza as well. She takes out the fresh Italian sausage, veggies and of course the cheese and goes to town. She gets the pizza dough from wally world already to go, just add water.
GL

ssorllih · Post by **ssorllih** » Sun Jan 08, 2012 17:23

If you make pizza dough ahead of time and keep it in the fridge it will rise in the fridge and will be much easier to stretch thin while it is cold. That is how I make and use the dough for the pigs in blankets that i make with sausage.

crustyo44 · Post by **crustyo44** » Sun Jan 08, 2012 22:45

Keymaster,
I could demolish one or two right now, they look delicious. Congratulations.
Jan.
Brisbane.