Today for lunch we had Pulled Pork Pizza. We used a Jiffy Pizza Crust mix, left over pulled pork, mozzarella, sharp and mild cheddar cheeese, and Cookshack Spicy BBQ sauce. We cooked the crust for about 10 minutes as the FEC was coming up to temp (374), then put on the toppings and cooked for another 15 minutes. Sorry, no pictures. By the time I thought of it, there was only a single slice left... then it was gone too.
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