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I made 2 more carrot and onion pizzas today. I am going to freeze one and see how that goes, it should be fine. I skipped the step in the recipe that says bake for 5 mins. after coating the dough with oil then load it up and cook for another 15 mins. I did it like any other pizza but did spread oil on the top of the dough before adding the carrot puree, cheese and onions. It worked just fine. Dressed. Plated.

I like using it on rotisserie cooks mainly. Occasionally, I have trouble with it synching up to my phone, but after a couple of attempts, it finally does. I've learned not to pay much attention to the "time remaining in cook" part, as it's squirrelly. Just watch the internal meat temp like you would on any thermometer. Meater claims that they have a new, updated release of the app software about to be pushed out, so hopefully they've improved this algorithm. Another thing that I discovered - if you put the probe in the meat perpendicular to the axis of rotation, as the meat cooks, drippings run down the probe and burn on the end, which really throws off the "ambient temperature" reading and the "time remaining in cook" calculation, as well. First time it happened to me, I panicked, as the ambient temperature reading starting dropping like a rock and I'd thought that my fire had gone out! But, when I looked at the dome thermometer, things looked OK. When I opened the KK to take a look, there was a big blob of burnt stuff on the end of the probe. Wiped most of it off with a wet sponge and things went back to normal for the rest of the cook. So, make sure you stick the probe into the meat as close to parallel to the rotisserie shaft as you can.

I made my own from 16 ozs. cream cheese, 1/3C sour cream and 1/4C whipping cream. Just blend these together and there you are.