Quote:
Originally Posted by cooper barrett
Buzz,
It was one damm fine pizza forget the cost. The crust was dark brown and the cracker style crust was crunchy, dark brown without being burnt. The pork loin was flavorful and tender and mixed with the .5 ounces of sausage already there made for great flavor. I put too much cheese on it as I did a coarse grate and I normally do ribbons which are finer. The habanaro's. and black pepper hit just right, not hot but lip warming heat.
I like sharp cheddar on meat pizza and mozzarella on pizzas with veggies but there was just a little too much there.
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This made me horny for pizza