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Tex Mex Pizza (pics)

NDGNDG Posts: 1,552
I made zipplylips wet dough on friday and ended up as a Tex Mex style Pizza tonight.  Going for some different flavors, so I used a little taco sauce for a base along with a can of drained Rotel.  Topped with some chicken chorizo/onion mixture and shredded mont jack & sharp cheddar.  Pulled off the egg and topped with romaine, fresh tomato, avocado, cilantro.  Drizzled some Fage greek yogurt (kicked up with cholula hot sauce) on the top.  Oh yeah - my slices got jalapeno too - good stuff!
Columbus, Ohio


  • Philly35Philly35 Posts: 730
    That looks delicious!
  • calikingcaliking Posts: 10,718
    Nice pies! I would love a couple of slices of each.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GriffinGriffin Posts: 7,650
    Good looking pie. Been too long since I've done one of those.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Looks really good!
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
  • NDGNDG Posts: 1,552
    Thanks. I hate to report this, but I made two dough balls on Friday and put one in the oven to test the flavor of the dough on Friday night. The oven 'za could have been best pie I have ever made.  I had the stone at 550 preheated for 40 mins on the top rack of the oven.  

    My wife loved the oven pizza and asked me why I go outside in single digit weather?  Good question, but I still believe the eggs ability to get over 700+ opens to door for some amazing wet dough pizza - It is just sooo tough to become consistent.  Frustrating, reminds me of playing golf.  Trouble for me is getting the top cooked before the bottom burns.  You can see my crust got some serious color on the bottom but the top still looks a little pale (not  doughy) but it had a decent texture.  I guess practice makes perfect - and I am not ready to crown the oven champ just yet.
    Columbus, Ohio
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