The monthly challenge on the Pizza Forum (pizzamaking.com) was "smoked."
Over the holidays, one of my neighbors got a pellet smoker. He's been making some really good stuff in there. We had already been talking about collaborating on a pastrami (pastrami is so damn good) and even discussed a few pizza ideas. So when the challenge came up, I texted him and we made some plans.
First up was going to burnt ends. Since the Detroit style pizza I have been working on only takes about 5 hours from idea to baking in the inside-the-house-oven, it was a prefect match for the absurdly windy March we have been having. I made the dough and he dropped off a bag of smoke brisket burnt end pieces. For that pizza, I've got the dough topped with a colby-jack/mozzarella/muenster cheese blend. I put on 6 jalapeno slices so there would be one in each piece of pizza. When the pizza came out of the oven, I added a barbecue sauce drizzle and depending on the eater, a little pickled red onion I made. Personally, I think red onion really perked it up. Made one for me and another for my neighbor.
A little later in the month, we collaborated on a pulled pork pizza. For that, it looked like the weather was cooperating and I was planning to fire up the wood oven for a zoom birthday party (pizzas were made at 5 locations in New York, Connecticut and Wisconsin, it was a fun time). Well, I was expecting a cup or two of smoked pork. He brought me 6 or 7 pounds. And cole slaw. And buns. This is a rough neighborhood.