Last week I prepared most of the food for my wife's retirement party. I smoked deviled eggs, pork shoulder for some puff pastries, and two different kinds of summer sausage. I served a variety of smoked cheese as well. Quick side note: If you haven't smoked deviled eggs yet, I pity you. I had two different people approach me and ask if I would prepare these for an upcoming family event, and one marriage proposal (that last part may not be true 
).
Anyway, I had a little pulled pork left over. I figured it was the perfect amount for a grilled pizza. My wife and I both LOVE grilled pizza. Besides margherita style, I don't think I've ever made the same exact pizza twice, and they all end up outstanding. I didn't want to make the traditional "BBQ style" pizza, and have been looking for an opportunity to make and use an Alabama white sauce that we discovered a couple of summers ago at a wedding in Auburn.
The dough is always from scratch, and with the pulled pork and white sauce I figured (correctly) that red onions, red peppers, and chopped kale would be a good complement. On a whim, I bought "provel" for the cheese, which is a processed cheddar, swiss, and provolone food (note the absence of the word "cheese").
Now, anyone from the St. Louis side of our great state would probably tell you that Imo's pizza is the best pizza, bar none, and Imo's uses provel. I would be among the larger majority of correct people who would say it is NOT the best pizza. It can't even be described as good pizza. Why did I pick up the provel? I don't know. Moment of weakness? I can say now that all of the grilled pizzas I have made have not all been outstanding. This was ok, but should have been better.
On the grill.
Going into the oven on broil to brown the "cheese".
Time to eat. (The white sauce is photobombing in the background).
While we ate, we discussed what I should do differently next time. The wife suggested smoked gouda. I told her I almost went with fresh mozzarella. We both agreed that I should have tried goat cheese (it was considered). She even mentioned that I should have diced some fresh peaches (would have complemented the goat cheese nicely, especially with a honey drizzle). But definitely no provel. Never again.
).Anyway, I had a little pulled pork left over. I figured it was the perfect amount for a grilled pizza. My wife and I both LOVE grilled pizza. Besides margherita style, I don't think I've ever made the same exact pizza twice, and they all end up outstanding. I didn't want to make the traditional "BBQ style" pizza, and have been looking for an opportunity to make and use an Alabama white sauce that we discovered a couple of summers ago at a wedding in Auburn.
The dough is always from scratch, and with the pulled pork and white sauce I figured (correctly) that red onions, red peppers, and chopped kale would be a good complement. On a whim, I bought "provel" for the cheese, which is a processed cheddar, swiss, and provolone food (note the absence of the word "cheese").
Now, anyone from the St. Louis side of our great state would probably tell you that Imo's pizza is the best pizza, bar none, and Imo's uses provel. I would be among the larger majority of correct people who would say it is NOT the best pizza. It can't even be described as good pizza. Why did I pick up the provel? I don't know. Moment of weakness? I can say now that all of the grilled pizzas I have made have not all been outstanding. This was ok, but should have been better.
On the grill.
Going into the oven on broil to brown the "cheese".
Time to eat. (The white sauce is photobombing in the background).
While we ate, we discussed what I should do differently next time. The wife suggested smoked gouda. I told her I almost went with fresh mozzarella. We both agreed that I should have tried goat cheese (it was considered). She even mentioned that I should have diced some fresh peaches (would have complemented the goat cheese nicely, especially with a honey drizzle). But definitely no provel. Never again.
