Cedar Rapids Brewing Society

I took a pizza making class at the Kirkwood Culinary Kitchen in NewBo this past Tuesday night. We made a simple dough and homemade tomato sauce. I had leftover dough and sauce, so for lunch today, I fired up the Kamado (500F) and tossed on a pie. Sorry, forgot to take a picture while on the grill, but here's the final result. Not pepperoni, but Spanish chorizo, with sundried tomato, Moroccan oil-cured olives, and a healthy dash of chipotle pepper sauce for good measure. Cheese was mostly bits/pieces of what was in the fridge, but mostly Cabot cheddar with BACON!!

YUMMY!!

That looks good. While not quite as fancy, my wife made this pizza over a fire in Boundary Waters. Pre-packaged crust, sauce from a squeeze bottle, shredded mozzarella cheese and pepperoni. May have to make a fancier pie next time. Yours looks great Tony. Everything tastes better in the wilderness.

Still looks yummy! Anything cooked over a wood fire tastes great (well, as long as you don't burn the crap out of it!)