Here is my official entry into the BBQ Pizza TD.
Since I did a "regular" pizza for the "I'm Aboslutely Stuffed" TD. I figured I had to go out of the box a little for this one.
This was an idea I had back in the summer, but never got the chance to do.
For the full cook, check out my blog http://onenine3bbq.blogspot.com/2013...zza-fatty.html
Ladies and Farkers, I present to you the ... Pizza Fatty
We normally get fresh dough from Publix, but I thought the Pillsbury Thin Crust would work better since it'd be rolled up inside ... how the dough inside would cook is what worried me so much with this one.
We had to tag team on rolling it up, so I wasn't able to get any pictures of us doing that. The paper wanted to stick a little, so Dawn had to hold the paper while I rolled it up.
Tented some foil over it and cooked for 20-25 minutes around 360 on the grill (couldn't get a pic because it was covered in foil). Took the foil off and cranked it up closer to 400 for 5-10 minutes. Went to take a pic and it looked like below. I ran inside to get some mits to take it off before it'd have time to burn and didn't get an actual cook pic.
Use this for my entry pic ...
The layers didn't plump up as much as they do for regular fatties, but I have to call it a success ...
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser
Thermapen, Maverick ET73, Maverick ET72
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