Vegetable pizza cooked on the mini WSM

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Master of the Pit
Original poster
Dec 31, 2012
North East Indiana
Drizzled the pizza bread with Evoo, loaded it with chopped onions, organic dried roma's, sauteed cucumbers, mushroooms and mozzarella cheese.  Fired the mini up with red hot coals and cooked about 425* for 5-6 minutes, finished with a blow torch over the cheese to caramelize it a little. 

Here's the steps.

Man that looks good.

Cooked right on the grate too.

No stinking pizza pan.      
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