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Turkey finality

DeplesisDeplesis Posts: 215
edited 9:43AM in EggHead Forum
This was the end of the leftover turkey for us and also our first pizza on the egg. Artichoke bruchetta, turkey, spinnach, mushrooms. roasted red pepper, mozzarella, and parm. 500 on the Egg and it was great.
BGEpizza001.jpg
BGEpizza004.jpg
BGEpizza006.jpg
Nice finality to Thanksgiving weekend.
RJ

Comments

  • cookn bikercookn biker Posts: 13,407
    Purdy pie RJ.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • DeplesisDeplesis Posts: 215
    Well thank you very much Molly. I've been paying attention to all you great egger chefs on the forum.
    Thanks,
    RJ
  • uglydoguglydog Posts: 256
    What is your setup for cooking the pizza? It looks like a platesetter with legs down, 3 BGE spacers, then some kind of super thick pizza stone and some sort of pan in there. Details, please? Thanks,

    Uglydog
  • DeplesisDeplesis Posts: 215
    No special set up. It was our first pizza and the only thing we had that would work for a pizza stone was a ceramic deep dish. So we turned it upside down on the Egg feet on the plate setter legs down. All I can say is that it worked great. Light brown crispy bottom, soft chewy top crust and all the toppings cooked. The extra air space under the upside down deep dish pan may have been a big help.....But the Egg pizza stone is still on my Christmas list.
    Regards,
    RJ
  • uglydoguglydog Posts: 256
    When you get my name in the Secret Santa gift exchange, please surprise me with your ceramic deep dish. I don't care if it's slightly used; sounds like that's the secret weapon I need for cooking pizzas. Thanks for the info.

    Uglydog
  • DeplesisDeplesis Posts: 215
    I'll tell you what...I'm looking for a larger 14" version of that dish. When I find it I'll pass on the info. I really think the air space under the dish help evenly crisp the crust with no burning. If I get your name in the Secret Santa you will get the original 12" deep dish. It's from Tawain, I'm sure the sell them at Wal-Mart..... but then who wants to go near Wal-Mart at this time of year?
    Regards,
    RJ
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