Author Topic: Wild pork sausage, black olive and mushroom pizza with rosemary porter crust  (Read 1883 times)

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Offline ACW3

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Wild pork sausage, black olive and mushroom pizza with rosemary porter crust
« Reply #-1 on: November 12, 2014, 09:29:40 PM »
Check this recipe out for your home pizza oven, whatever it may be.  This was posted on FB by Weston Products.  The pictures, not to mention the description sound great.  I will be trying this one of these days.

http://harvestingnature.com/2014/11/12/wild-pork-sausage-black-olive-and-mushroom-pizza-with-homemade-rosemary-porter-crust/

Art
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Offline pz

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Dang, that looks good!

Offline muebe

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Looks like a great flavor combination!
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Offline CDN Smoker

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Save a slice for me ;D
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Offline TentHunteR

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Dang that looks incredible.  It has a lot of rustic appeal which I like. :)

Art, I have a very similar recipe to that Pizza Crust (a Herb Beer Pizza Crust).  Beer Bread pizza crust isn't chewy like a yeast dough. It has more of a biscuit-like texture, but they're easy and quick to make and have a great flavor. It's a really nice change-up.
« Last Edit: November 13, 2014, 03:15:19 PM by TentHunteR »
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Offline Las Vegan Cajun

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They had me at Moose Drool.  :P
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Offline drholly

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WOW! That sounds excellent. Don't have any wild porks running around, but I think I can sub some pork sausage.

Thank you for this post - making it this weekend!

D
You can't catch a fish if you don't get a line wet...
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Offline ACW3

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WOW! That sounds excellent. Don't have any wild porks running around, but I think I can sub some pork sausage.

Thank you for this post - making it this weekend!

D

Be sure to tell us how those flavors worked for you.

Art
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Offline drholly

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WOW! That sounds excellent. Don't have any wild porks running around, but I think I can sub some pork sausage.

Thank you for this post - making it this weekend!

D

Be sure to tell us how those flavors worked for you.

Art
Getting back to cooking - and will do!
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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Offline ACW3

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WOW! That sounds excellent. Don't have any wild porks running around, but I think I can sub some pork sausage.

Thank you for this post - making it this weekend!

D

Be sure to tell us how those flavors worked for you.

Art
Getting back to cooking - and will do!

Really glad to hear you are back and cooking again!

Art
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Offline drholly

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Thanks, Art!
You can't catch a fish if you don't get a line wet...
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Offline TwoPockets

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That looks delicious. I would hate pouring that much Moose Drool in a recipe and not drinking it. When my son lived in MT I would always look for Moose Drool when I was out there.
Ken

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