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Griffin posted recently on french bread pizzas. Took a few tips from the post and gave them a whirl.
Egg at 550 indirect with platesetter, standard grid, and BGE extender. Dug out alot of the dough to make boats. Whipped up a quick sauce in the blender with fire roasted tomato, roasted garlic, saute'd onions, sugar, salt, pepper, oregano. Topped with whole mozz, smoked chedda, and pepperoni. Used APL's BBQ sauce, whole mozz, smoked chedda, leftover diced thigh, grn pepp, blk olive, and bacon on the other. Cooked for about 7-8 minutes. Getting them up higher in the dome is the key.
Great flavor and crunch. Only thing I would change is switching to a shredded mozz that melts and browns faster.
An awesome, in-a-pinch cook that will stay on the rotation.