Ass-up Pizza Pie

Deanr said:
I believe you are right. That is a novel serve. Very creative.
Only about a million possibilities for toppings.
Did you have any fat to drain off during the cook?
Click to expand...

Yes quite a bit of fat, next time I might use a pan with holes in it.
 
Bob in St. Louis said:
I was thinking the same. Maybe a couple holes in the bottom of the pan, like the Myron cupcake chicken cups with holes in them.

Great idea. I'll be ripping this off, for sure. :thumb:


What temp and how long did you cook it?
It doesn't appear you did any pre-cook of the meat before adding toppings?
Click to expand...

No precook, cooked at about 400f for around ten minutes.
Maybe the pan with holes would help the crust firm up a bit.
Like I posted normal serve size was limp crust.
Smaller serve was firmer.
 
thirdeye said:
Slick idea, and low on carbs too..... :clap2:
Click to expand...

It's a lot like the low carb Meatza Pizza that I have spent all these years not getting around to making. I need to choose between the Meatza and Aussie's creation and get to it. (The holes in the bottom of the pan sound like a good idea too, especially in a direct smoker.)
 
Mighty fine lookin' pizza there, Titch!
 
Chicago

Lou Malnatis pizzeria in Chicago has had a crust less pizza for years. I ordered one at Christmas years ago and served it with scrambled eggs and Old Tascosa Hot Sauce.

Yours Looks great and quite a versatile dish.
 
16Adams said:
Lou Malnatis pizzeria in Chicago has had a crust less pizza for years. I ordered one at Christmas years ago and served it with scrambled eggs and Old Tascosa Hot Sauce.

Yours Looks great and quite a versatile dish.
Click to expand...


Would you have any more information on this please, it tickles my Fancy
 
Web

Sure here are a few ways to find the info you seek.

Malnatis website is loumalnati.com where you can order the sausage crust pizza.

Urban Spoon, Trip Advisor, Wikipedia searches of Lou Malnatis are good places to seek info as well.

The Flat Fatty is exactly what I was thinking.

Yours does look awesome. And In my opinion fresh is always better than frozen.

Good Job
 
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