WILD PIZZA DOUGH (1 hour)

1. Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).

2. Knead the dough for 30 seconds, flour lightly as needed.

3. Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

GRITS*

1. In saucepan, bring milk and water to boil over medium heat, whisk often. Slowly whisk in grits then turn heat to low and cover.

2. Remove lid every 5 minutes to whisk. Cook for a total of 20 minutes or until creamy.

3. Remove from heat, add salt, pepper and butter then whisk. Add cheese and whisk until smooth.

BACON*

1. Bake bacon in oven on parchment paper lined baking pan at 420°F for 15 minutes, then flip. Cook bacon an additional 5-10 minutes, or until cooked (make sure not to overcook it because it will be cooking in the oven for an additional 10 minutes on the pizza)

2. Remove bacon and drain on paper towel lined plate. Let cool, then chop into bite sized pieces, reserve 1 cup.

SHRIMPS*

1. Dice garlic.

2. In frying pan cook butter, garlic and shrimp on medium-high heat for 1 minute each side, turn off heat and remove from pan.

PIZZA

1. Preheat oven to 550°F with baking steel or pizza stone inside the oven.

2. Grate mozzarella cheese.

3. Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.

4. Add warm grits, 1 cup mozzarella cheese, bacon, shrimp, 1 cup mozzarella cheese, green onions. Pat down the toppings before putting into the oven.

5. Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.

6. Remove pizza from oven with pizza peel. Let cool for 5 minutes, slice and enjoy!