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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Game Day PIZZA x 3 (Pic Heavy)

PASmoke
PASmoke Posts: 279
in EggHead Forum
I wanted to mix up this week's Game Day menu and make some Pizza's. They were all cooked on the BGE stone at 450* - 500* for about 12/15 minutes....But I cooked them to sight rather than time. 

1) Traditional Margarita Pizza: This is a very straight forward, good way to start. I brush the entire crust with olive oil -- cut yellow & red Cherry Tomatoes and spread them out across the dough. I then sprinkle just a bit of shredded mozzarella everywhere before adding small dollops of fresh mozzarella around. I hit the whole thing with cracked pepper & salt before the cook. I add chopped, fresh Basil before serving. 
Lesson Learned: Give the cut tomatoes and the fresh Mozzarella a light squeeze with a paper towel and they will release much less water. Otherwise....your pizza may have a puddle on top. 

2) Mushroom, Onion & Truffle Pizza: I lay razor thin slices of prosciutto directly on the stretched dough and brush the edges with Olive Oil. Then I add sliced Crimini Mushrooms and pan caramelized onions. I grate a good amount of aged Fontina over the top. I like the Fontina because it's slightly pungent and stands up well to the mushrooms. After the cook I drizzle the entire pizza with a black truffle oil.
Lesson Learned: you want to be sure to add the Truffle Oil after the cook or it will lose it's flavor/aroma.....I've never figured out why....but it does. 

3) Thai Chicken Pizza: This is one of my favorite "nontraditional" pizzas. I smoke a whole, split chicken breast in advance. Then slice the breast and add it in a sundial format on the stretched dough. Then I grate a medium body cheese over the entire pizza - this time I'm using a mixture of Manchego (Sheep's Milk) and Pavino (Cow's Milk). I add pan sautéed green beans on top of the cheese between the chicken slices and finish it with a sprinkling of black sesame seeds & brush the outer crust with Olive Oil. After the cook I drizzle the entire thing with a Sweet, Ginger Chili Sauce.
Lesson Learned: Same as above - you want to be sure to add the sauce after the cook...but for the opposite reason. Adding it before the cook makes it extraordinarily more spicy. Not good spicy....but, crazy hot!

Paired With: A 2000 Yon Figeac Bordeaux & 2004 Philip Togni Napa Cabernet. Both great wines but the Togni was a clear winner! 

The Raw Ingredient for the Margarita:


Margarhita Prepped & Ready for the Cook:


Margarita After Cook:


Mushroom, Onion, Truffle Raw Ingredient:


Mushroom, Onion Truffle Prepped Ready for the Cook: (the Crimini's & prosciutto are hidden under the Fontina! HA!)


The Mushroom, Onion & Truffle After Cook: (I added more prosciutto just when the cook started - the truffle oil was awesome!) 


The Raw Ingredient for the Thai Chicken Pizza:


The Thai Chicken Pizza Ready for the Cook:


Thai Chicen Pizza After the Cook: (This was my favorite!) 


The Wine!

Atlanta, GA - Large BGE x 2

· Share on FacebookShare on Twitter

Comments

Categories