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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-08-2013, 12:34 PM   #16
Deanr
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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?
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Old 09-08-2013, 12:38 PM   #17
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I have literally made 1,000's of pizza's of the yrs and never thought of that
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Old 09-08-2013, 01:04 PM   #18
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Solves the problem of having to order "extra sausage" on your pizza.
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Old 09-08-2013, 02:29 PM   #19
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That looks awesome!!!
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Old 09-08-2013, 03:10 PM   #20
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Quote:
Originally Posted by Deanr View Post
Did you have any fat to drain off during the cook?
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.


What temp and how long did you cook it?
It doesn't appear you did any pre-cook of the meat before adding toppings?
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Old 09-08-2013, 03:42 PM   #21
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My kinda pizza, Oh yeah!
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Old 09-08-2013, 04:07 PM   #22
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Quote:
Originally Posted by Deanr View Post
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?
Yes quite a bit of fat, next time I might use a pan with holes in it.
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Old 09-08-2013, 04:10 PM   #23
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Quote:
Originally Posted by Bob in St. Louis View Post
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.


What temp and how long did you cook it?
It doesn't appear you did any pre-cook of the meat before adding toppings?
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.
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Old 09-10-2013, 02:11 AM   #24
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Quote:
Originally Posted by thirdeye View Post
Slick idea, and low on carbs too.....
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.)
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Old 09-10-2013, 03:46 AM   #25
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Nice pie!
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Old 09-10-2013, 04:23 AM   #26
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Mighty fine lookin' pizza there, Titch!
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Old 09-10-2013, 07:13 AM   #27
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At first I thought...

After seeing it...

You're a mad scientist!
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Old 09-10-2013, 07:31 AM   #28
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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.
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Old 09-10-2013, 07:48 AM   #29
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This might be the smartest thing I've ever seen ever.
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Old 09-10-2013, 07:58 AM   #30
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My heart is so pissed off I found this website....
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