The spiked apple granola pizza was going to be baked in the Blackstone at a lower temperature. When I went outside to check the stone temperature the platter was not spinning anymore. I did shut off the propane and tried to get the motor to work, but was not successful. I thought why not try to bake the pizza in my home oven. My regular pizza stone was in the Blackstone and was too hot to remove so I used the stone that came with the BS and put the BS stone in my home oven. That seemed to work out well.
I used Steve's mead he had started for me to make the apples slices a little soft in the microwave. I used two kinds of cereal I had and used the Cuisinart mini-prep-processor to make the cereal mixture finer. I then added some of the mead from the apples to the cereal mixture.
The dough formulation is below. Kyrol flour was used. The dough ball opened well and felt strong. The dough ball had to sit out for a few hours to ferment enough. The dough on the bottom of the plastic container had some big bubbles, but that was from someone pushing stuff around in the fridge last night and then the container was partly on its side. I did remove the dough ball and put it on the bottom of the container this morning.
The icing drizzle was was added after the spiked apple granola pizza was cool enough. If I was to do this pizza again I would use more apples and more of the cereal mixture. I think that some kind of cheese might have been able to be used on this kind of pizza. Still I thought the pizza was good. The bottom crust stayed nice and crispy after the pizza cooled down.
Of course I had to have two glasses of mead when I was making this pizza. The mead reminded me of fall.
If someone owns a Blackstone they could use their BS stone if they don't have a regular pizza stone.