Re: Breakfast for six days

fos@sdf.org wrote:
 (Trimmed)
 

On 2024-12-06, D <nospam@example.net> wrote:
white pulled pork pizza;
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sauce, recipe is enough for 4-5 12-13 inch pizzas,
>
2 cups mayonnaise
1/4 cup cider vinegar
1/2 tbs black pepper
1/2 tbs white sugar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tbs granulated garlic
>
>
we always have smoked pulled pork in the freeze. i thaw and
brown it in a skillet to reduce moisture content to avoid having
soggy pizza. top a 12-13 inch pizza crust with the pulled pork,
cover it with sauce and bake at 400F until desired doneness.
i've done it in an iron skillet and on a pizza stone. i prefer
using the stone.
>
i like a crispy thin-ish dark gold crust, my wife like a thicker
chewy lighter crust. is the beauty of homemade pizza, making
exactly what you like. :)

 I just posted a recipe for a likely dough for this one, though the mayo
seems a little high?  I get it that it makes for several pizzas but
suspect I'd want 1 cup Mayo and 2 TB vinegar (1/4 c is 4 TB.).  For
*my* tastebuds, I'd omit the sugar as the cider vinegar adds a
sweetness of it's own.  A drizzle of spicy grainy mustard may work well
with the dressing as an optional addition?