Double Barreled Pizza

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Since I began the "Great Experiment" using store bought pizza dough, I had been cutting one lump of dough in half, cooking one and putting the second one aside for another day.
This time I decided to go for it.

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I had the sauce (in a jar)

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same as before, and the pepperoni, 'shrooms from before.
Sliced up Onions and Bell Pepper, but since I was doing two, I wanted one to be different. So I bought some Prosciutto

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I thawed some of that long ago cooked Ground beef, mixed it with sauce and nuked it to begin the left hand pie, the right hand one got the Prosciutto
Both got the peppers, onions and cheese (Moz, Bleu and Parmesan)

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I like my crust crunchy, but I've had trouble utilizing the metal shelf in the oven like you would with a frozen pie, but I remembered I had this backing parchment and thought I'd give it a try.
It was still very tricky getting those loaded pies off the cookie sheet onto the rack, but I did it!

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I put the cookie sheet on the lower rack to catch any drippings; there were surprisingly few

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18 minutes later

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I ate 2 slices from each, and I is about to 'splode!

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"Double Barreled Pizza"

by
Jerry E Smith
©05/10/2022
All images were taken this evening as I cooked
With my Cellphone.




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8 comments
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That looks absolutely amazing and mouth watering, you're a talented cook my friend, nicely done 👍

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Thanks Jacob, it was very good, if messy and NOW I have breakfast/snacks for several days

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It sounds so good to fry the pizza dough! I’ve never done it before, and I really need to give this method a try now. 😃

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(Edited)

Was that a typo? I didn't fry anything, maybe you meant BUY?
I've thought about starting from scratch with the dough, but that is a lot of trouble.
This store bought dough suggests adding some cornmeal to make it more crunchy, I haven't found a means of doing that easily or effectively.
Thanks for reading and commenting @shinecrystalline

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Homemade pizzas are the best and your two look delicious! @jerrytsuseer 👨‍🍳🍕🍕 Which did you like better?

Using prosciutto as a topping was a good idea! I sometimes add it to my alfredo tortellini when preparing it for guests. But why am I seeing red onions instead of those best tasting Georgia sweet Vidalia onions?!😅

Happy Monday!🌷🌱👨‍🌾🔆

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But why am I seeing red onions instead of those best tasting Georgia sweet Vidalia onions
They were on sale.
It is hard to saw which one I liked the best; the prosciutto ended up rather chewy, it was an air dried/cured product, so after going through the oven, tasted great but was chewy/tough.

I am disappointed/frustrated that I can't get the dough any thinner. If I could learn the 'toss in the air spinning" technique, I'd be on my way I think.
Thanks for stopping by @ninahaskin

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