This Is It! Eggtucky\'s Most Eggcellent BBQ Pizza

Eggtucky

Ok, this is from a family that makes pizza on the egg at least once a week, my son is 24 and has eaten pizza to survive through college..my wife NEVER eats more than one piece of any pizza I make...now..I may have made them wait so long they were starved..but my son says this is the best pizza he has ever eaten, wife ate 2 pieces and wanted more, and there were NO leftovers..wife said..'next time make 2 pies'..


Eggtucky's Most Eggcellent BBQ Pizza

1/4 Cup BBQ Sauce (Honey Habanero or any spicey BBQ Sauce)
1 12" Mama Mary's Pizza Crust
1 Tbsp EVOO
1 Cup Pulled Pork or 2 if you like..just pile it on till you think it’s enough 
1/4 Cup Chopped Ham (Deli or better)
1/2 Cup Chopped Fresh Pineapple
2 Cups Mexican 4 Cheese (shredded)
1 Chopped Jalapeno (or 8-10 slices)
1-2 Tbsp favorite pork rub (Elder Ward's is perfect)

Brush EVOO onto crust, pour BBQ sauce on and spread with spoon to distribute. Sprinkle 2/3 of the Mexican 4 cheese and distribute evenly. Add Pulled pork and distribute evenly. Spread chopped ham, pineapple, and jalapenos spread evenly over pie. Finish by sprinkling last 1/3 of cheese over entire pie then dust with favorite pork rub (I used Elder Ward's).

Egg Setup:
Stabilize egg at 400 dome and add favorite wood chunks (I used hickory). Let smoke for 10-20 mins until smoke is steady and blue. Cook Indirect using platesetter, then grid, then elevated grid with pizza stone on elevated grid. When all is stable, and stone has had time to assume dome temp, add pie and let cook for 20 mins or until crust is crispy and cheese is golden brown. Don't let temp drift above 450 or keep a close eye on the pie.

Must be served with your favorite brew or soft drink..

ENJOY!!..

vidalia1

I just happen to have some leftover pulled pork.....looks awesome..can't wait to make it

Kim Youngblood
(aka vidalia1)
Lawrenceville, GA

Chef in the Making

looks great

Beanie-Bean

Kinda like a giant barbecue sandwich, eh? May I ask about the crust? Was it already made/formed? Or is it a dough ball when you get it? The 400 deg temp is what caught my attention.

Thanks for the recipe--I'll save it to my BGE recipe collection I've got going.

Eggtucky

MUCH better than any sandwich I ever made..It's store bought whole pizza crust...Mama Mary's...can use any..but after much experimenting I have found them to be really good and minimal trouble..

BamaBackdraft

I have some pulled pork in the freezer that is now giong to be on a pizza later this week. That looks fine right there. Will probably have to do two for my bunch.

Sirhuntsalot

"Cook Indirect using platesetter, then grid, then elevated grid with pizza stone on elevated grid."

Can you explain this with a little more detail? Why do you move it 3 times and for how long.

Eggtucky

No No No...they are stacked... insert platesetter legs up, then grid, then grill extender with pizza stone on top of grill extender to get the pie up into the dome for cooking...hmmm guess I shoulda taken a pic of that...hope that helps