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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
today's quick cook: pizzas
Rezen73
Posts: 356
after the debacle last night with the bread machine due to my laziness on a Friday night... we had to resort to a quick pizza dough.
Thanks to Zippy & Vidalia for coming through (err, thanks for Vidalia for emailing me Zippy's recipe, hehe).
Anywho... here's a few quick photos of what transpired.
First, we made the sauce. I know, I know... "don't cook the sauce!" however, my wife and I have been converted. For ALL tomato based sauces, regardless of intent (pizza, pasta, dipping, etc) we use this basic formula...
First, we sautee garlic, freshly picked basil, red pepper flakes, salt & pepper in some olive oil.
Once it's done, we pick out the fried basil leaves and discard. The rest gets poured into a pot with whole peeled plum tomatoes (normally we use san marzano... however we haven't been able to find any in Aberdeen yet), then mashed to bits. Add butter, grated parmesan cheese, and a wee bit of sugar (to taste). Result? Best tomato sauce ever!
Anywho... on to the dough. As noted, my bread machine experiment was a complete disaster last night... so we ended up using Zippy's quick method which worked perfectly.
Here are the rounds ready for rolling out.
Here's my pizza, ready to go on the egg. Toppings = homemade italian sausage, pepperoni, jalapenos sliced on the bias, freshly picked basil leaves, sun dried tomatoes, and some julienned white onions.
My egg setup for the pizzas ... plate setter (legs up), CI grate, egg feet, and a pizza stone on top. Was rocking around 700 dome right before I lifted the lid here.
Dusted with some corn meal then my pie.
Pie ready to come off.
and my wife's pie... 3 cheese pizza. mozarella, cheddar, and parmesan. She may have won. hehe
Good stuff!
Thanks to Zippy & Vidalia for coming through (err, thanks for Vidalia for emailing me Zippy's recipe, hehe).
Anywho... here's a few quick photos of what transpired.
First, we made the sauce. I know, I know... "don't cook the sauce!" however, my wife and I have been converted. For ALL tomato based sauces, regardless of intent (pizza, pasta, dipping, etc) we use this basic formula...
First, we sautee garlic, freshly picked basil, red pepper flakes, salt & pepper in some olive oil.
Once it's done, we pick out the fried basil leaves and discard. The rest gets poured into a pot with whole peeled plum tomatoes (normally we use san marzano... however we haven't been able to find any in Aberdeen yet), then mashed to bits. Add butter, grated parmesan cheese, and a wee bit of sugar (to taste). Result? Best tomato sauce ever!
Anywho... on to the dough. As noted, my bread machine experiment was a complete disaster last night... so we ended up using Zippy's quick method which worked perfectly.
Here are the rounds ready for rolling out.
Here's my pizza, ready to go on the egg. Toppings = homemade italian sausage, pepperoni, jalapenos sliced on the bias, freshly picked basil leaves, sun dried tomatoes, and some julienned white onions.
My egg setup for the pizzas ... plate setter (legs up), CI grate, egg feet, and a pizza stone on top. Was rocking around 700 dome right before I lifted the lid here.
Dusted with some corn meal then my pie.
Pie ready to come off.
and my wife's pie... 3 cheese pizza. mozarella, cheddar, and parmesan. She may have won. hehe
Good stuff!
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0 • Off Topic Disagree Agree LikeCornmeal is great between the peel and the dough, as it prevents sticking, but on the stone... I don't get it. :huh:
Rezen, that pie looks fantastic!
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