My refrigerator was filling up with leftovers so I wanted to just combine them into a super pizza. Dough is 4 day cold ferment with bread flour. 12” pizza, home oven at 550F on steel. 4oz low moisture mozz, 15g grated parm, 4 tbsp Rao’s marinara, minced garlic.
Toppings include: Mexican Picadillo with ground beef (https://www.chilipeppermadness.com/chili-pepper-recipes/beef/mexican-picadillo/#wprm-recipe-container-4359), home fries with peppers and onions, and chicken burger (https://downshiftology.com/recipes/turkey-burger/)
by SkinnyPete16