Devour pizza
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Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.Īdd the ground pork to the pan with the bacon fat and increase to medium-high heat.Īdd the Italian seasoning (if using) and salt to taste.Ĭook the ground pork in the bacon fat until browned. Start by making the bacon.Ĭhop up the bacon into thin slivers (like 1/4 inch x 1 inch). While the crust is baking, prepare the toppings. To start – make the Carnivore Pizza Crust. Raw ground chicken (or ground meat of your choice).So if you need some inspiration, here it is! What you need to make Carnivore Pizza I’m sure y’all are getting creative and making your own pizza variations with the crust I posted yesterday, but making a recipe for a pizza crust without a recipe for a pizza to go along with it felt incomplete. Hubs and I ate this with pickles and mustard and it was so so so good!! It’s hard to believe this whole thing is entirely animal with the exception of a small amount of herbs and spices. This baby is loaded with raw cheese, homemade sausage (browned with Italian seasoning and sea salt), bacon, and pepperoni. I was going for a spin on a classic combo, but without all of the veggies. With raw cheese, homemade sausage, bacon, and pepperoni on a pork-based Carnivore Pizza Crust, this savory pizza is entirely animal (with the exception of a small amount of optional herbs & spices).Īlright, as promised, the recipe for a full-on Carnivore Pizza with all of the bells and whistles is here. I’ve been ready to spread my wings for a long time with my own vibe and business and Devoured has given me that freedom I’ve been looking for.Prep time: 45 mins Cook time: 1 hr Rest time: 15 mins Total time: 2 hrs “I’m also really excited about how Devoured has grown. I don’t want to rush into anything,” Coulter said. “People keep asking me about what I am going to do next, but I’m going to follow where the wind takes me. “I’m always looking for the highest quality of ingredients because those things matter.”Ĭlick here to check out Devoured’s menu for pre-orders and pop-ups.Īlthough Coulter is uncertain whether she will pursue a food truck or seek to open a brick-and-mortar storefront in the near future, one priority is clear: eventually returning to Spain to open a concept, she shared. “Everything we do is handmade,” Coulter said, noting that her cloud crust is her personal, puffy twist. With Devoured, Coulter strives to achieve that same level of craft and quality she experienced abroad, she said - adding that it may take longer to make, but it’s worth the wait. It gave me this sense of clarity that you don’t need to mix a ton of ingredients for something to taste good it’s more so about the quality of ingredients.” The seafood was insane - and it was all so simple and fresh. “It was the first time I had really, really good risotto. “My palate really expanded in Spain,” Coulter noted. “But at Webster House, I was pretty much a student getting paid to be a chef while learning.”īy February 2020, Coulter had landed her dream job as a sous chef at UMB Bank, but the COVID-19 pandemic quickly left her unemployed.īefore jumping into a career immediately after graduation, Coulter found herself traveling to Seville, Spain ( one of Kansas City’s 13 sister cities ) with Estes to teach English.ĭuring their year abroad, the two foodies spent much of their time exploring and trying new dishes, Coulter recalled.
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“My mom actually told me years ago that I should go to culinary school and, of course, I didn’t listen,” she said, laughing. During her post-grad career, Coulter juggled jobs as a designer and chef, but ultimately felt more drawn to cooking - a path that afforded her the opportunity to work under Chef Brandon Winn at Webster House in 2018, she said. “With food, you can be like a mad scientist and run wild with whatever combinations.”ĭevoured was originally envisioned as a foodie magazine concept that Coulter created while a design student at the University of Missouri-Kansas City. “Designing for others with all these limitations was just not fulfilling for me,” said Coulter, founder of Devoured - a pop-up pizzeria known for its signature cloud crust and thoughtful flavor profiles.