Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

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.

 

  

002.JPG
3648 x 2736 - 3M
004.JPG
3648 x 2736 - 3M
007.JPG
3648 x 2736 - 2M
006.JPG
3648 x 2736 - 2M
008.JPG
3648 x 2736 - 2M
010.JPG
3648 x 2736 - 2M
011.JPG
3648 x 2736 - 2M
Brandon
Quad Cities
"The most important ingredient in cooking is restraint."--Chris Bianco

Comments

Sign In or Register to comment.