That pizza is perfection. I forgot - do you grill your pizza, have a steel, or a designated pizza oven?
What a lovely char on that pizza. Bravo!
Thank you! It was so good, we’ll have it again tonight. 
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Thank you!
I bake on a stone in an electric oven, set at 550 degrees convection. Preheat the stone for at least an hour.
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This looks amazing!
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Thank you! I linked the recipes for each in the Portuguese cuisine thread, for anyone who wants to try them. This came together pretty quickly for a weeknight meal!
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Ok, that’s what we do, too. Maybe the dough recipe? Forgive me if you’ve already shared it 
I use Lahey’s No Knead Pizza Dough. It’s simple, and I’ve had consistent results.
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Breakfast for dinner.
2 eggs side by each, face the sun, bacon, tomatoes, cucumbers, a few crispy fries I had to use up from the freezer and some toasted baguette.
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Tacos on flour tortillas using up the last of the stuffed eggplant and garnished with yogurt, scallions, cilantro, and peanuts. Good but very, very messy!
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We’re having BLT’s with some of our homegrown tomatoes along with local corn on the cob. A fleeting, simple, delicious feast.
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Flat breads tonight, pepperoni and a tomato-basil-mozz.
A jar of Classico pizza sauce, cheese & roni from Market Basket, tomatoes and basil from the back yard.
Easy Peasy, DH heading out for an evening event.
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TJ’s trofie and jarred Bolognese sauce with buttered winter veg mix. Nicely low effort after a busy day.
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What kind of flat bread base do you like?
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I made these sandwiches with some modifications (I don’t like quite so much cumin and paprika on anything) to my liking and using homemade flour tortillas for wraps instead. Delicious!
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Annie’s White Cheddar shells, baked beans from a can, beef strips tossed with steak seasoning and stir-fried, leftover roasted eggplant dipped in mayo, rolled in Panko and baked at 400 °until golden.
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Plopping this here, from cookware, for more eyeballs.
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Grilled street fajitas. Chicken, poblano, bells, onion, pico and sour cream. Elote salad. Bloody Maria and margaritas. Hermiston watermelon for dessert.
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We have been using Stone Fire for the past few years.
We split one for lunch with some salad or 2 for dinner.
Add our toppings of choice. Into the toaster oven on the rack for maybe 10 minutes at 400 degrees.
Very consistent and we like the crunchy crust.
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