Alright, this afternoon I realized I had a half batch of bread dough in the outside(in the patio shed)fridge left from the other day when I made hamburger buns. I decided to give pan pizza a try with this dough. I took a package of homemade Italian sausage out of the freezer to thaw and then removed the casing and browned it on the stove top.

http://i1183.photobucket.com/albums/...s/DSC09812.jpg

I'll be honest, if there's one thing I hate it's working with pizza dough to make the crust so, no picture of that process. I added the Italian sausage, pizza sauce, cheese, pepperoni, more sauce and cheese, black olives, mushrooms and sliced onions and put it on a pizza stone in the Keg. Being pan pizza this takes longer than a regular pizza but it was worth the wait of cooking time.

Here it is right after putting it on the Keg at 450 degrees.

http://i1183.photobucket.com/albums/...s/DSC09813.jpg

About midway through the bake.

http://i1183.photobucket.com/albums/...s/DSC09817.jpg

Annnnd....... it's done!

http://i1183.photobucket.com/albums/...s/DSC09820.jpg

It was really pretty damn good! Not like a regular pizza where you could eat three or four slice. I had two and I was stuffed.

http://i1183.photobucket.com/albums/...s/DSC09823.jpg

The dough worked pretty good but it had a little too much elasticity compared to a regular pizza dough but it was pretty tasty. No pictures but cooking it of the pizza stone gave it a nice crust that was crisp and not soggy.