Cooked this pie in late November(In the Blackstone), but completely forgot to post it.
Once it was out of the cooker, I added some fresh basil:
Sliced:
Couple of slices on a plate:
For the last year or so, I've been going with a 50/50 ratio of sliced provolone and grated mozzarella. The provolone gives it a fuller flavor, has a nice "pull" and browns quite nicely.
It was mighty tasty!
Once it was out of the cooker, I added some fresh basil:
Sliced:
Couple of slices on a plate:
For the last year or so, I've been going with a 50/50 ratio of sliced provolone and grated mozzarella. The provolone gives it a fuller flavor, has a nice "pull" and browns quite nicely.
It was mighty tasty!
