by Trace Mannewitz
Ingredients:
14 Rhodes Rolls, quartered
18 oz Sweet Baby Ray's BBQ Sauce (spicier the better)
1/2 Red Onion, chopped
1/2 Green Bell Pepper, chopped
1/2 Yellow Bell Pepper, chopped
1 small rotisserie chicken, shredded
1 bag of mozzarella cheese
1. Prep your dutch oven for breads (tin foil wrap or oil)
2. Quarter the Rhodes Rolls, fill available space at bottom of dutch oven; let rise for 3-5 hours
3. Once risen, slather with BBQ sauce all across the top (use entire container)
4. In no precise order, add the rest of the ingredients evenly across the top of the pizza in a way that is pleasing to both eye and stomach
5. Lid on, 8 coals below, 14-16 coals on top, let cook for 45 minutes, rotating every 15 minutes and examining for crust
6. Remove from heat once rolls are done cooking (a little crispy doesn't go amiss here)
7. Eat your heart out
When I made this recipe it took two hours to cook the dough. I would suggest putting more coals on, to make it hotter and reduce the cooking time. Also I think that the whole container of BBQ sauce was a little too much and made the rolls soggy
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