Thank you, I enjoy adding to it.
Today we did rustic. One of the Minnesota boys brought over some deer sausage, pan sausage processed at Granzines in New Braunfels. We pre-cooked it in chunks in a fry pan with EVOO and onions. Sauce is Classico ground tomatoes with some oregano and basil thrown in cold. I used 75/25 whole milk mozzarella/sharp white cheddar. I did not like the way the All Trumps cooked in the WFO, it seemed to have only two modes: White or burnt. I did a short burn, enough to clear it but not enough to heatsoak it, I was aiming for 700 degrees on the floor. The pizza was good, the outdoor kitchen sink flows water, and Kyle Bush didn't win the race today; all is right with the world.
1. Sausage, white and green onion, mushroom, black olive
2. Guadeloupe with green onions.
3. Pit pie, everything left.
4. Sausage, white and green onion, black olives.