Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

CI Pizza

@Griffin inspired me to try the cast iron deep dish pizza. I haven't ventured into making my own dough yet so I used store bought. I got my dough from Publix and it's not bad. I used a 13 inch skillet and cooked my pizza at 425 indirect. The platesetter was legs up with the grid on top of it. I cooked it for 30 minutes, which was probably a couple of minutes too long. Next time(and there will be a next time!), I'll probably take it off at 25 minutes. After letting the dough rest and spread in the skillet, I topped it with grated mozzerella, sausage, pepperoni and black olives. Then I added some sauce and then MORE mozzerella. Even with slightly over-cooking, this pizza was one of the best so far on the egg!imageimageimageimageimageimage

 

 

 

 

Comments

Sign In or Register to comment.