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My First Pizza

MattMatt Posts: 143
edited 9:20PM in EggHead Forum
Hi, All --

Got a plate setter and pizza stone from Santa -- here's my first try. I used Alton Brown's dough. Toppings were smoked tomatoes, goat cheese, red onion, artichoke hearts, and spinach. I'm a convert.

Matt

pizza2.jpg

pizza1.jpg

Comments

  • FidelFidel Posts: 10,172
    Nicely done. Great browning on the top.

    They become very addictive, so be aware.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Nice pizza, Matt. What sauce did you use? Did you make your own?
  • MattMatt Posts: 143
    I made sauce -- chopped smoked tomatoes from last year's garden, dry roasted garlic, olive oil, Mexican oregano, crushed dried Bolivian rainbow chiles (also last year's garden), and some kosher salt. I swear, it doesn't matter how many tomatoes I smoke and freeze, I always run out before the next crop comes in....

    Matt
  • MattMatt Posts: 143
    Thanks, Fidel -- the second one actually browned a bit better on the top. I think the Egg was a tad hotter. The second was smoked chicken (spatchcocked yesterday), red onion, smoked tomato sauce, and homemade pickled jalapenos.

    I sense the addiction -- I'm already thinking about tomorrow night....

    Matt
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Hmm...that sounds like a good-tasting recipe. Where do you get all the imported/exotic ingredients? Do you grow them at home or order them from overseas?
  • MattMatt Posts: 143
    Mike --

    The tomatoes are from my garden. I have an electric smoker (blasphemy!) and I load it up several times a summer with extra tomatoes. Once smoked, I freeze and use until the next year. The Bolivian rainbow chiles I grow in my garden, too. Mexican oregano comes from my local international market, and the rest are from the grocery store (Harris Teeter). Nothing exotic, just varied.

    Matt
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Matt,

    Thanks for the replies...I really ought to start cooking other things. Ever since getting my first BGE in October, I've been doing lots of research here on the forum and related websites, as well as learning how to adapt my techniques so that recipes will come out the same (or better) on the egg.
  • Matt wrote:
    I sense the addiction -- I'm already thinking about tomorrow night....

    Matt

    :laugh: What my wife says all the time. I'm always thinking ahead to the next cook, even before I finish the one I'm on at the moment. Enjoy your new addiction.
    Best,
    WA
  • Great looking pizza. :cheer: The top looked like it brown up perfect. How was the bottom for browning and crispiness.

    Pork Butt Mike
  • SundownSundown Posts: 2,961
    Matt,

    I must say that looks good this morning! After nearly 10 years with a large Egg I have yet to do pizza. (he said with head hanging in shame)

    Your art work above is an inspiration!
  • MaineggMainegg Posts: 7,787
    10 years with a large and NO PIZZA??? WOW LOL it is one of our favorites.
    this is last night pulled pork BBQ pizza. Julie
    bbqpz2.jpg
    bbqpz.jpg
  • MattMatt Posts: 143
    The bottom was nicely browned with a couple of tell-tale dark brown spots and it was crisp as a cracker.

    Matt
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