Salsiccia Pizza with a Portabella Crust

[Bob Correll]

Things can get strange when it's just you and the pooch holding down the fort.

We ain't Wisconsin, but backyard chefs in this area grill a lot of sausages along side their pork steaks.
Mostly bratwurst, but a heck of a lot of Italian salsiccia too.
and, since it was on sale..........

I decided to grill some.

and make a pizza.
tomato paste, olive oil, Penzey's Mural of Flavor, and minced garlic for a concentrated sauce.

portabella caps for the 'crust'

oiled and on the grill.

topped off.

Provel for a crown.
from Wiki, for non-St Louisans:
"Provel /prɵˈvɛl/ white processed cheese that is popular in St. Louis, Missouri.It is claimed to be a mixture of cheddar, Swiss, and provolone."

I shared a sausage with Brooke while the fungus pies cooked.

Some fine tasting finger food!

and for this morning's breakfast
an Egg McRoberto:

Happy TGIF everyone!

 

[John Solak]

Fantastic looking stuffed mushroom and Breakfast is a real winner too!!!

 

[Tony R]

Mr. Correll you are a great cook with a great imagination. That's a great use of the "caps". And the McRoberto looks amazing. Have a great weekend Bob. Cheers!!

 

[Matt Gard]

Excellent creativity. I've never dreamed of using caps in that manner but now will have to give that a try.

 

[Morgan C.]

Nice Bob...great idea! Those mini pizza's look great! Glad Brooke got some sausage too!

 

[Andy Beers]

Great lookin sandwich

 

[Tim McCann]

Bob, those "Pizza's" are awesome!

 

[Mike Coffman]

Totally awesome and inspirational Bob! Excellent photos and directions!

 

[Paul Kastner]

Jim Lampe puts up a heck of post and now you Bob. Stunning work.

 

[MikeD125]

Awesome idea!

 

[Wolgast]

Thats just plain FANTASTIC! Inspiration ritgh there mate...Looks/sounds awesome!

 

[George L]

Man, that's real creative!

 

[Bobby P]

Ha! I love McRobertos!!! What you did with the shrooms was amazing.

 

[Rolf Jacobsen]

You out did yourself this time Mr. Correll. Great idea/s. How do you like the Mural of Flavor and what else do you use it on?

 

[Boss Banks]

Looks great Bob! I will have to give that a try.

 

[Brian Dahl]

Great lookin' pizzas, Bob; and great lookin, as my son used to say: egga'muffins.

 

[Mike Cosgrove]

I didn't think you could do any better with your cooks and pics but you hit a grand slam this time, even better, nice work.

 

[Jim Lampe]

mushroom pizzas.
AMAZING!!
very creative Mister Correll!
and the morning after plate is just as cool!!

 

[Mildo]

I get the impression that your pizza hats may taste better than classic pizza.
And morning's breakfast - a breakfast fit for a king (King of the pork steaks, of course)
You got me with those, Mr. McRoberto!!!

 

[Gary H. NJ]

Nice work Bob. I bet that was delicious!