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#11
09-10-2009, 10:54 PM
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 Re: Jerk Pork Pizza preheat? no....? oil? or BUTTAH! or maybe butter/olive oil to raise the smoke point a bit? I've never really used one of those things, or at least not since I was a little kid. Can't wait to see the full photo report!      |
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#12
09-12-2009, 05:21 AM
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| Re: Jerk Pork Pizza Hi Splat,, I am hoping the weather holds up.. I will be going to the Farmers market to get the reuben ingredients soon,, If it works out you will see some pics after dinner,, My goal tonight is to leave the oven hot enough so I can cook a bacon and egg pizza for breakfast on sunday..... I let the dough raise twice on the bacon and egg pizza to get it so fluffy Last edited by ThisOldGarageNJ; 08-16-2010 at 06:49 PM. |
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#13
09-15-2009, 01:26 PM
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| Re: Jerk Pork Pizza mmmmmmmmmm, breakfast pizza. That looks so great with the full pieces of bacon on there that way! We LOVE the one that was in the NYT a while back: http://www.nytimes.com/2008/08/10/ma...=5070&emc=eta1 I haven't had a chance to try it in the WFO yet, but soon I hope! |
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#14
09-15-2009, 03:15 PM
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| Re: Jerk Pork Pizza I put the whole slices on uncooked, I was worried but as you can see they cooked fine,, The recipe you linked to looks really good... |
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