Prose as pie as this is incomplete without some reflections on the quintessential pie in the sky. Your favorite toppings and brand both fresh and frozen. Being frugal I can do wonders with a frozen pizza with added toppings baked on my Weber kettle charcoal grill with a little cherry wood smoke. I also do a 24 hour slow-rise Italian pizza dough that does a marvelous thin crust masterpiece.
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That actually sounds legit. I was challenged to write about pizza, so I neglected the toppings and just considered the experience.
Flavorful is thee who blesses the mighty pizza with toppings of choice.
But to me, basil and oregano kept nicely moist.
With dashings of chilli and other spice.
Throwing in some pork and beef is always nice!
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A place near here makes a breakfast pizza using sausage gravy for sauce mozzarella cheese, sausage chunks, bacon, cubed hard boiled eggs, and Canadian bacon. Jalapenos on top if requested. It is their top selling pizza and is served all day long.
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