Feeling Green

A pizza I made to get in the spirit of yesterday's "holiday". Direct dough, 60% hydration, 24 hr RT ferment. Launched at 650-750 in my ooni pro 16.

Topped w/mozz and pepper jack cheese. For the green sauce I used heavy cream, fresh dill, Polish dill pickle soup mix, powdered vegetable/herb mix (because it was green). Next, I topped with hot italian sausage, pickles and bacon. Post bake I topped with a mix of fried onion, crispy edamame (air fryer), and everything bagel seasoning. Lastly, hit it w/ some chives and a healthy squeeze of lime juice. A crazy combination, but absolutely delicious and a crowd favorite! Did a plain cheese as well.