Pizza, pizza, and more pizza with pizzazz

Tonight we went to a pizza party. Not an ordinary pizza party. The mother of all pizza parties. We ate the best pizzas in Tampa - ever. Backyard Brick Oven pizzas. August, Cheyanne and Charlie (The King and Queen and Prince of Pizza)had some nearby neighbors, family and friends over to sample how they make pizzas.

They supplied the pizza dough and the following ingredients. We supplied the appetite and enthusiasm

Tomato Sauce
Pesto
Grated Mozzarella Cheese
Fresh Mozzarella Cheese
Goat Cheese
Pepperoni Slices
Cooked Ham
Pineapple
Shredded BBQ Pork
Fresh Spinach
Mild Banana Peppers
Black Olives
Anchovies
Capers
Sausage
Caramelized Onions

So how do you make a Brick oven pizza?

Roll out the pizza dough.
Put it on the pizza board, making sure is lubricated with semolina.
Throw on the ingredients.
Slide the pizza into the middle of the very,very,very,very hot pizza oven, making sure not to leave the wooden pizza board in there very long. Don't get to wild about it, like I did the fist time, else your ingredients will slide off your pizza into the oven.
Wait a few minutes 2, 3 or maybe, very maybe 4 minutes.
Using the metal pizza thingy, scoop up the pizza.
Place it on the pizza cutting tray and cut away.
Share and eat. Eat and share. Share and eat.
I had tastes from about 15 pizzas with all kinds of combinations of the above ingredients.
I made 4 pizzas (I think - I also had a lot of beer, including some very good Italian beer - so I am not sure). The least successful pizza was where I placed BBQ flavored potato chip on top of the pizza. They caught on fire so I ended up with New Orleans (Avenue) style blackened pizza. The group decided the chips needed to be covered up by the other ingredients. I almost threw on some bananas but decided we were already eating them out of house and home and so left them unpeeled in the fruit bowl.

We discussed using other sauces as a base. Salsa sauce for a Mexican pizza. Blue cheese and ranch dressings. Dessert pizzas with pizza dough and cookine dough.

Thanks!