and shredded mozarella with "jamaica me crazy", a pepper blend i got at Granzella's this spring, liberally sprinkled on top.
i put the four hot charcoal briquets on top of the pan, which was on my butane one-burner stove using the scorch-buster riser bar. the flame was set on about medium (i never said this was scientific) and i set the timer for the 10 minutes recommended on the crust package. after 10 minutes, it was nowhere near done. it took an additional 10 minutes to finish the baking to get this....
which was a really good tasting pizza that was just slightly undercooked, meaning that the cheese wasn't as bubbly as i would have liked, and the crust, though done, was not browned much.
i think there may be a couple reasons for this.....one, i only had the 4 briquets on top. if you remember my post a few days ago about the cinnamon rolls, i had a real twig bonfire going on that one. i think with more briquets or additional twigs, i would have gotten a better temp for baking. and second, there was a breeze tonight, and the flame did alot of sputtering. i imagine that would effect the temperature. i think i will turn the flame up higher next time.
still the pizza was really good, and certainly a nice break from the usual for dinner. i'm gonna try again next week, and see if i get better results. i'll keep ya posted!