FATTYS PIZZA RECIPES
THE PIZZA FATTY RECIPE BY KEN - COOKEATSHARE
The Fatty is one of those special treats that you can experience layers of flavor with every bite. This one was a special request fatty in honor of our nephew Elijah, a Marine we are very proud of, about to deploy again. A fun evening including his beautiful wife Marcie, their two young sons and our friend Megan of MM Livestock. We have done a few now with the Southwestern influence and one with a Hawaiian twist. I have been thinking on doing another one but I wanted to be completely different than any we have done before. For those of you that don’t know what a Fatty is let me explain. It is the ultimate meat loaf. But, instead of the ground beef that we are all used to, you use sausage and bacon. To add to this thought you stuff it with more bacon. The “Basic Fatty”. So, we have taken this to the extreme and stuffed them with tons of cheese and mushrooms and olives, along with 2 pounds of bacon. For something different we thought “Pizza”. Everyone loves pizza and the fatty gives you the perfect building block. Think the “Meat Lovers Pizza”. We took 3 pounds of hamburger, 2 pounds hot Italian, 2 pounds mild Italian and 2 pounds roasted red pepper and onion sausage with about 4 pounds of bacon for our building block. Then, we stuffed this with all the cheese, pepperoni, mushrooms and black olives we could pile up without it falling off. All topped off with a good pizza sauce. Whew. Season the hamburger to taste Here you can see the 4 different meats, Note that Patti lined my cookie sheet with foil. You will use it to help roll this into a log. Ken loves this sliced on a bun. Patti wants hers with fries as a main course.
Provided by Ken & Patti Fisher
Total Time 210 minutes
Prep Time 30 minutes
Cook Time 180 minutes
Number Of Ingredients 11
Steps:
- Season the hamburger to tasteHere you can see the 4 different meats, Note that Patti lined my cookie sheet with foil. You will use it to help roll this into a log. A layer of bacon A layer of pepperoni Use the foil to start the roll This can be tricky, especially if you are making a big one. You will need a small grill grate you can set your creation on. Then, off to the smoker. Use the foil that you left hanging over the end as a guide and work the sausage in a log roll. Try to roll it tight, work it slow. Seal the seam and ends. I set my grill grate up so I can roll this thing right off the cookie sheet seam side down. You can see that it is too big to try to pick up without breaking it apart, so use your parchment paper or foil. Patti suggested a forklift. Do the bacon basket weave with the bacon covering the outside of the roll as much as possible. I was surprised to find that if you make this the day before and put it in the fridge overnight that all the flavors blend really well. Cooking Directions: Royall Wood Pellet Grill/Smoker Open the lid and set the dial to â??Smokeâ?, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your â??Fattyâ? directly onto the grill and just let it hang out in the smoke and get happy for 1 hour or so. This is referred to as â??smokingâ?; the temperature is around 225 degrees. We have Crash Test Dummies coming over for dinner so to move things along kick the temperature up to 375 for about 2 hours. You will be looking for an internal temperature of 165 when it is done. After about 1 ½ hours check your temp, you should be close. For using other types of grill check out our website http://datenightdoins.com
Nutrition Facts : ServingSize 517 g, Calories 1109, FatContent 88.32 g, TransFatContent 1.09 g, SaturatedFatContent 32.53 g, CholesterolContent 283 g, SodiumContent 1774 g, CarbohydrateContent 6.69 g, FiberContent 1.9 g, SugarContent 2.69 g, ProteinContent 67.99 g
LOW CALORIE LOW FAT THIN PIZZA CRUST RECIPE - FOOD.COM
Make and share this Low Calorie Low Fat Thin Pizza Crust recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
- Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
- When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
- NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
- Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
- Makes 1 large pizza or 16 servings.
Nutrition Facts : Calories 70.2, FatContent 1.1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 37.9, CarbohydrateContent 12.8, FiberContent 0.9, SugarContent 0.1, ProteinContent 2.3
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