Curt McAdams: Sir Lancelot Flour
Curt McAdams: Pizza Sauce
Curt McAdams: Wines for the evening
Curt McAdams: Pizza dough proofing
Curt McAdams: Wine while cooking
Curt McAdams: Table setting
Curt McAdams: Pizza dough read
Curt McAdams: Sauced
Curt McAdams: Sausage & Baby Bella Pizza
Curt McAdams: Sausage & Mushroom pizza baking on bge
Curt McAdams: Heirloom tomatoe and fresh mozz pizza
Curt McAdams: potato pizza.jpg
Curt McAdams: sausage pizza.jpg
Curt McAdams: first pie crust
Curt McAdams: Add the mashed potatoes
Curt McAdams: Spread out the mashed potatoes
Curt McAdams: Add romano and mozz
Curt McAdams: bake at 700 degrees F
Curt McAdams: Mashed Potato Pizza - add sour cream
Curt McAdams: Another pie crust ready
Curt McAdams: Some homemade sauce
Curt McAdams: Add some parmesan
Curt McAdams: Then some mozz
Curt McAdams: Hot Italian sausage is next
Curt McAdams: Then thinly sliced crimini mushrooms
Curt McAdams: Kalatmata olives add some good flavor
Curt McAdams: Then add peppadews for a sweet/spicy kick
Curt McAdams: Pizza at 700 f on the Big Green Egg
Curt McAdams: pizza lead