Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Punk\'n Pie (pizza)

ZippylipZippylip Posts: 4,482
edited 7:17PM in Baking
IngredientsPumpkin, one
Butter
Pumpkin Ale, one bottle
Havarti Cheese
Mozzarella
Ricotta
Pizza dough
Salt
Pineapple Head RubInstructionsSlice pumpkin into sections, about one half inch thick. In a cast iron pan (direct for high heat), add a few tablespoons of butter, the sliced pumpkin, about ½ of a bottle of Ale, and a good shake of Pineapple Head rub (you can substitute pumpkin pie spices here if you don’t have this). Let this cook, turning occasionally until the beer is gone & the pumpkin is soft. Transfer the cooked pumpkin onto a hot grill (I had the mini going for this). Grill over high direct heat just long enough to put a little bit of char on the pieces, then remove & cut into small chunks. After your dough is ready & on the peel, take the ‘crud’ that is in the cast iron pan & paint it on the outer crust of the dough with a brush (this will give a nice appearance once cooked). Add a 50/50 combination of havarti & mozzarella to the dough, then put on the pumpkin. In a stand mixer, add ricotta & a nice amount of the rub & whip this with the wire attachment until nice & airy. Scoop this into a piping bag (or plastic bag with the corner cut off) & add little dollops randomly all over the pie. Sprinkle a little more rub over the top of the pie, along with salt. You can also drizzle the remaining butter on. Bake as usual. For a variation & perhaps a better presentation, reserve the ricotta mixture until the pizza is cooked, then pipe it on with a nice pastry tip. Enjoy this with a cold Pumpkin Ale.NotesThis was the first time I ever cooked with a fresh pumpkin. When cooked as described above, it tastes very similar to an acorn squash, absolutely delicious eaten right off the grill.Number of Servings: 8Time to Prepare: One hour
Sign In or Register to comment.
Click here for Forum Use Guidelines.