Pizza a la Memphis

How about a pizza.. REALLY great on a smoker. We start with a gluten free crust (gotta take care of the wife ya know..)



Give it a good mixing



This stuff is some of the stickiest stuff I have ever worked with! After a few trial and error runs I have finally figured it out. Spread it out on parchment paper that is covered with oil and keep my hands completely covered with oil. Then it works smooth as silk.



Let it rise for an hour and then onto the stone and into the Memphis



While the crush is getting crisp, prepare the toppings







Hot Italian sausage..mmmmm.



A mix of cheese - swiss, mozzerella, pepper jack, shaved parmesean



Stay tuned, the best is yet to come!!

... cont

Crust is just right - time to build the pie





On to the Memphis at 365 until hot. Oh, so good!



While the pizza is cooking, move on to dessert - baked apples



Jan cored and prepared the apples



Ready for the grill..



Give the apples a flip half way through the cook



Add a scoop of honey ice cream - OMG(osh) - I am in HEAVEN!



Alert, alert - 2 beached whales on the couch at Mike and Jan's house. I can hardly move.. I knew I shouldn't have had that last piece of pizza.

Your killing me Kite!

............. ZEP

I'm not sure which looks better; the pizza or the baked apples.

It's easy for me Tent! I love pizza but apples and cinnamon...well, I have a weak spot for apples and cinnamon!! Looks great Kite!