As promised here's the Q-View.....
Approx 12 inches of Pizza Dough
.
BBQ Sauce at the ready ... a little more concentrated than normal ...
On it goes ...
Then Mont Jack cheese Cheese
Then cooked it for around 5 mins on a Pizza Stone at around 220c then added the Pulled Pork ( I had already heated the PP for 20 mins as it had been frozen) for a further 5 mins
I looked a bit odd and the base was a little soggy - probably as I do really thin Italian style pizzas and the sauce is normally a thick Tomato one - maybe need to have the base a little thicker and/or a thicker sauce and maybe a little less meat - if there is such a thing :)
But....
the main thing is ....
... wait for it....
it was YUMMY !!!
A very intense favour with the sauce and smoked pork cooked together
Approx 12 inches of Pizza Dough
.
BBQ Sauce at the ready ... a little more concentrated than normal ...
On it goes ...
Then Mont Jack cheese Cheese
Then cooked it for around 5 mins on a Pizza Stone at around 220c then added the Pulled Pork ( I had already heated the PP for 20 mins as it had been frozen) for a further 5 mins
I looked a bit odd and the base was a little soggy - probably as I do really thin Italian style pizzas and the sauce is normally a thick Tomato one - maybe need to have the base a little thicker and/or a thicker sauce and maybe a little less meat - if there is such a thing :)
But....
the main thing is ....
... wait for it....
it was YUMMY !!!
A very intense favour with the sauce and smoked pork cooked together
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