Pulled pork Pizza in the pooper

[zombini]

This is still one of my favorites uses for left over pulled pork and the outdoor electric wood fired oven. I like keeping the BTUs outside in the summer.This was pork leftover from last weekends festivities. About 10 minutes at 500F on the stone and its good to go. I spread my dough over parchment paper and leave the paper under the pie during the cook. It just makes it so much easier sliding the pizza onto and off the stone. I dont have a pizza peel and when baking inside I dont want corn meal burning in my oven.
Before the internet and the food network most of the cooking shows to view were on PBS. I would write down recipes or order books from the shows. My dough recipe is from PBS TV series "The Pizza Gourmet Featuring Chef Carl Oshinsky".

I love this stuff and thanks for lookin.

[tadowdaddy]

Man, that looks great! for that pie!! I'll take a slice or two!

[SmokinOutBack]

That Sir, would be an outstanding looking pie!

[barkonbutts]

Oh yeah good pie!!

[sweet_magnolia]

Looks delicious!

[Mark R]

Look Good! Is that in the Dan Boone?? I have one.

[curious aardvark]

what's this 'summer' you speak of

It's been 12c and raining all week. :-)

tasty looking pizza

[Mark R]

what's this 'summer' you speak of

It's been 12c and raining all week. :-)

tasty looking pizza

Yea we know!
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[zombini]

Look Good! Is that in the Dan Boone?? I have one.

Yea Mark...its the DB

Thanks everyone......

[zombini]

what's this 'summer' you speak of

It's been 12c and raining all week. :-)

tasty looking pizza

I'll split the difference on the temp with ya but you can keep the rain.

[BBQ Engineer]

That is a great looking pizza. Money right there.

[Bassman]

Great looking pizza. Never thought about using parchment paper like that. I've almost lost a few sliding them off the peel. I'll try this the next time.

[gmotoman]

Good looking pizza, and great innuendo filled title of the thread.