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frod poz & the bacon 'bottomed' pie

ZippylipZippylip Posts: 4,600
edited 1:01PM in EggHead Forum
the best part of the garlic munchkin cup o’ pizza was the friedness of the dough. Pizza already being just about the best food on earth I figure the only way to improve it is to fry it, seems to work for everything else. Fried pizzas:

Heat up the cast iron pan & add olive oil:


Chrow in the dough & fry side one for a couple minutes:


Flip, season with garlic powder, onion salt & pepper:


Remove to cooling rack (trying to think this through, you could top it as soon as you flip it, but with each successive pie the pan gets a little hotter & the time a little less to finish the toppings, plus you could only serve one at a time & everyone wouldn’t be able to eat together, these being mini one-per-customer pies & whatnot):


So I fried them all, topped, added the setter & put then crusts on a grid to finish the toppings (figuring the radiant can cook the toppings without too much further cooking of the crust):




The final one was brie with onion & garlic and a little drizzle of 12 year old balsamic vinegar when on the plate:




Another way to improve anything is to add bacon. Of course, bacon isn’t a new pizza topping, but if cooked into the crust on the bottom, that could be interesting. No sooner did I think of this that an old post by thirdeye came to mind, had to rummage through his stuff to find it (the bacon wrapped potato & cheese post). I par-nuked the bacon a few strips at a time sandwiched between paper towels & two plates to render some of the fat & liquid & also to keep the pieces flat:



Cut each piece in half & line a spring form pan going about one inch up the sides:


Take a one-half batch of dough risen for about 2 hours, punch it down & flatten to the size of the pan then place in, cover with plastic wrap & let rise another couple hours:



Wasn’t really sure what to top this pie with, went with a mix of cheddar & mozzarella along with caramelized onion & garlic:


Put it way up in the dome at 450, took about 25 minutes:


Rested for about 10 minutes & took the pan off:




And of course the all important baconafied crust:


Hope everyone had a great weekend, Marc
happy in the hut
West Chester Pennsylvania


  • "Sparky""Sparky" Posts: 6,024
    That looks just beautiful Marc :woohoo: :) I'm droolin down here man :ohmy: ;)
  • ZippylipZippylip Posts: 4,600
    thanks mang, how've you been? New little guy keeping you busy?
    happy in the hut
    West Chester Pennsylvania
  • "Sparky""Sparky" Posts: 6,024
    We're gettin by down here,thanks for askin,and yes,the little guy is keeping us very busy :ohmy:
  • Zippy the Mad Chef strikes again B)

    Very nice Marc
  • FlaPoolmanFlaPoolman Posts: 11,671
    Damn,,,just damn,,,, :woohoo: :woohoo:
  • Looks amazing. How have you avoided a coronary for so long?


    Caledon, ON


  • RipnemRipnem Posts: 5,511

    UN-Friggin real :woohoo: I don't know how you do it, you just do. :S

    dump that one in the zip file ;)
  • Capt FrankCapt Frank Posts: 2,578
    Fantastic! Unbelieveable! That could cause a coronary just looking at it to long! :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    Well what can I say? Your a genius! I think that's already been said. Your a pie expert. You are a creative creator. Keep on keeping on dude. B)
  • Clay QClay Q Posts: 4,435
    Awesome! :woohoo:

    All hail, Bacon Bottomed Pie!

    Thanks Marc!
  • Creative genious??? Or just crazy..... I don't know, but I like it, Marc.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Absolutely decadent! :side:
  • GoodyGoody Posts: 102
    Wow! All I can say is Wow!
  • EGCEGC Posts: 448
    Great thoughts -- and beautiful photography. Thanks for posting!
    Amazing! I have to agree with all the above. Great post Marc, thanks for sharing.

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