'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
<p />After all the talk about pizza recently we decided to make what I believe is our first pizza in the year 2000.[p]This was oor best deed dish yet. Temp was 15* outside, but 550* in the BGE. We put the plate setter in for 30 minutes after the egg got up to 550*. Then the deep dish pizzza went in. It baked for 25 minutes and we declared it done. Crust was cooked through and was nice and chewy, all the toppings were done to perfection.[p]We used the "Pampered Chef" pan mentioned here earlier. We dusted the bottom with cornmeal. The crust was a food processor recipe Mary uses frequently. The toppings were tomato sauce made with organic farm canned tomatoes, chicken, pepperoni, red bannana peppers, onions, roasted elephant garlic and mozzarella and parmesean cheeses.[p]This was good eatin'.[p][p]Fritz