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Griffin inspired french bread pizzas

Griffin posted recently on french bread pizzas.  Took a few tips from the post and gave them a whirl.

Egg at 550 indirect with platesetter, standard grid, and BGE extender.  Dug out alot of the dough to make boats.  Whipped up a quick sauce in the blender with fire roasted tomato, roasted garlic, saute'd onions, sugar, salt, pepper, oregano.  Topped with whole mozz, smoked chedda, and pepperoni.  Used APL's BBQ sauce, whole mozz, smoked chedda, leftover diced thigh, grn pepp, blk olive, and bacon on the other.  Cooked for about 7-8 minutes.  Getting them up higher in the dome is the key. 

Great flavor and crunch.  Only thing I would change is switching to a shredded mozz that melts and browns faster.

An awesome, in-a-pinch cook that will stay on the rotation.

 

  

Brandon
Quad Cities
Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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Comments

  • MickeyMickey Posts: 16,467
    edited February 2013
    Yours looks as good as the Masters. WOW
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Look really good, how were they? Did you scoop out enough dough to get them hot and crispy throughout?
    LBGE
    Go Dawgs! - Marietta, GA
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  • FockerFocker Posts: 1,915
    edited February 2013

    Thanks @Mickey

     

    @SmokinDAWG82,

    Fishlessman stated in the original thread he scoops them out.  Just remember to leave the square edge intact and not to remove all of the soft interior....worked perfectly.  Crunchy with a slight chew.  Last two pics were sliced to show the thickness.  You can really load these up.

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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