Double Barreled Pizza

Since I began the "Great Experiment" using store bought pizza dough, I had been cutting one lump of dough in half, cooking one and putting the second one aside for another day.
This time I decided to go for it.

I had the sauce (in a jar)

same as before, and the pepperoni, 'shrooms from before.
Sliced up Onions and Bell Pepper, but since I was doing two, I wanted one to be different. So I bought some Prosciutto

I thawed some of that long ago cooked Ground beef, mixed it with sauce and nuked it to begin the left hand pie, the right hand one got the Prosciutto
Both got the peppers, onions and cheese (Moz, Bleu and Parmesan)

I like my crust crunchy, but I've had trouble utilizing the metal shelf in the oven like you would with a frozen pie, but I remembered I had this backing parchment and thought I'd give it a try.
It was still very tricky getting those loaded pies off the cookie sheet onto the rack, but I did it!

I put the cookie sheet on the lower rack to catch any drippings; there were surprisingly few

18 minutes later

I ate 2 slices from each, and I is about to 'splode!

"Double Barreled Pizza"

^by
Jerry E Smith
©05/10/2022
All images were taken this evening as I cooked
With my Cellphone.