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.
