Here's a couple of lunch pizzas I made today for myself and Madeline. I pushed the Roccbox a bit hotter than usual by throwing in some chips of apple wood and cranking the gas regulator up. The dough turned out nice and soft, you just have to really pay attention so nothing gets burnt.
First up is Jalepeno, absinthe salami from Zoe's, garlic olive oil, and basil. Probably a 60-70 second bake.
And then we have Madeline's favorite which I've been calling "The Madinara": red sauce, garlic olive oil, and kalamata olives. Hold the chease please.