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Message: [QUOTE="8893, post: 3344538, member: 93"] I use these crusts: [IMG]https://images.squarespace-cdn.com/content/v1/5745b03e2eeb81676265d662/1551376445264-0AW8KLEEA82WHE9C56R4/ke17ZwdGBToddI8pDm48kOKYoBrojXvG7IcxqyAq9J97gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0lzQvVFgSFneSvrbOt7jm6cJXS5-N3Bdf7XbVDn_QlfjXPJmXJ_y-f2d6ZLlpQ-cUA/2pack+Big+Head.png?format=1000w[/IMG] I cook them on a pizza stone on my grill, with reapplication of corn meal on the stone before each pie. The crust basically becomes a blank canvas for imagination and experimentation among the traditional and non-traditional forms of all the usual Thanksgiving foods brought by four or more different people/groups, and a few signature side dishes from each, which really run the gamut. I start with the premise that the gravy is the pizza sauce and then build from there, usually getting more and more experimental with each pie. In addition to the cheese that may appear in various sides, I will also often use leftover cheese from cheese platters we serve, which can make it a lot more interesting. Surprisingly, canned cranberry sauce--by far my favorite form of the food--works really well on some of the combos. A neighbor's side dish of sweet potato casserole, complete with mini marshmallows and pecans, is also unexpectedly good in the right combination. Good greens like Brussels sprouts, broccoli or green bean side dishes go with just about anything, as do most potato dishes and even the cauliflower casserole my wife makes, with cheese and pancetta, But even just the basics work well; the variations in stuffing alone is worth it. I usually make like 8 to10 small pies and we have around 15 to 20 people, so you get a nice sampling of different combinations. [/QUOTE]

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