Been a few weeks but I'm back to pizza on my keg. I used my NY style dough 50/50 WW, tried a 5 day cold ferment instead of 10 day this time and made two 16" pizzas.
One of the pies I made was a Smoked Chicken Taco Pizza, really good.
Picante sauce and fresh cilantro topped with cheese, 1 head slivered garlic, sauteed bell pepper, smoked chicken breast.Topped with Lettuce, Tomato, Sour Cream, Green Onion, Olive, Crushed Habanero and Gaucamole Doritos, Taco sauce:
