Individual Meat & Potato Lovers Deep Dish PizzaStart getting the ingredients ready..... Potatoes, meatballs & italian sausage into the smoker for 40 minutes of oak, continue cooking until done (Moinkballs were a snack)

Make potato deep dish dough, use 7.5 oz per pizza (6" pan) (dough makes several pizzas)
1 - 2 medium potatoes, baked in bradley, cooled & grated , use 1 1/3 cups
3 1/2 oz all purpose flour
1 1/2 tsp instant yeast
1 3/4 tsp salt
1 cup water
2 tbsp olive oil
combine flour, yeast & salt in food processor, add water - process until shaggy ball, add potato & oil, process until smooth & sticky. Oil dough, place in bowl & let rise about 1 hour.
After an hour cut off 7.5 oz & press dough out into oiled pan. On top of dough add 4 oz of sliced mozzerella

More ingredient prep - amounts will be below..... in fry pan on grill ... fry bacon, potatoes, onions, red pepper until potatoes are golden. When almost done add butter & minced garlic

Mix filling together (per pizza)(first 4 ingredients were from fry pan above):
1 slice thick sliced bacon, diced
1/2 partially baked potato, diced
1 oz chopped onion
1 oz red pepper, diced
2 1/2 oz HAM, diced
1 oz pepperoni , sliced thick and diced
2 1/2 oz italian sausage, sliced
2 1/2 oz meatballs (cut each into 8 pieces)
2 oz smoked pepperjack cheese
Into the Bradley at the max temp it will get to for about an hour

Top with additional shredded smoked pepperjack & mozzarella cheese & then to the grill until everything all brown & happy

A slice ...................... potato, onion, red pepper, ham, bacon, sausage, meatball & pepperoni pizza
