We have a regional pizza chain called Rocky Rococo, decent thick crust pizza at an affordable price. This fatty is a take on my favorite, “The Perfect”!
Gathered the ingredients, sautéed the veggies-added sauce, plenty of good mozzarella cheese and some pepperoni. Fresh basil from the garden and put it on the Camp Chef DLX @ 250 for a little over an hour, more cheese and sauce about 40 minute in and finished at internal temp of 168, pulled for a 20 minute rest. Wife deemed it very edible and said it is like a calzone without a crust. Will make again.
Gathered the ingredients, sautéed the veggies-added sauce, plenty of good mozzarella cheese and some pepperoni. Fresh basil from the garden and put it on the Camp Chef DLX @ 250 for a little over an hour, more cheese and sauce about 40 minute in and finished at internal temp of 168, pulled for a 20 minute rest. Wife deemed it very edible and said it is like a calzone without a crust. Will make again.
Attachments
-
01202F95-CDB0-4F21-9C07-EAF8EC55BBA2.jpeg -
F35FEF8C-7FFB-469C-B3D2-5FBE4969A08A.jpeg -
3006C5E8-CEF6-42D8-BE48-E972FEC67ACE.jpeg -
1B31340E-9CB6-4689-A010-985EF657BDA0.jpg -
424EEE6A-25AE-491A-8B3E-12821513FBD7.jpg -
3BB4A165-2EAB-45C5-A999-8D49F9632129.jpeg -
A9DA2FFA-7DCC-434A-975A-610D92EE6310.jpg -
5D9CB06C-DFA9-4CD8-8436-7D7F3E91D405.jpeg -
EA83F5C4-5B0A-4282-A4BF-4ADB78754881.jpeg
