Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pizza - No Sauce
Options
milesbrown4
Posts: 314
OK - been watching a new Pizza show on the Cooking network (Pizza Cuz) and decided this week's pizza night was going to be all sans sauce. Made five pizzas (homemade dough).
First pizza was cooked sweet italian sausage, pulled pork, shredded pecorino romano and shredded mozzerella.
Second pizza was all veggie - jalapeños, roasted red peppers, green bell peppers, ham (pieces from a naked ham smoked on the BGE last month, pulled from foodsaver bag).
Third pizza was carmelized onions, tomatoes, bell peppers.
Fourth pizza was fresh arugula and proscuitto.
Fifth pizza was a basic pepperoni (put the whole thing in a foodsaver bag and right into the freezer).
Bon Appetit!
Comments
-
-
Last time we made pizza, by mistake we left out the sauce and we really didn't miss the sauce?? We were suprised...
-
Ok Miles, how were they?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Looks great! I think pizza is our next Egg adventure.[Northern] Virginia is for [meat] lovers.
-
@Mickey it was really really good. The pizza is much crispier and not as wet - that was the Queen's comment - the kiddos didn't even notice. I replace sauce with shredded romano to give some depth, I think that was helpful. We will definitely do a pesto or white sauce next time.
-
They look great! I'd love a piece of each one!
I never use a traditional red sauce on my pizza's either for the same reasons you described -- The pizza is much crispier and not as wet.
I like to heat up crushed garlic & olive oil, brush that on the crust, add the cheese, and then the other toppings (& then usually more cheese).
I also like to use pesto as a sauce as well as softened cream cheese.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
NecessaryIndulg said:They look great! I'd love a piece of each one!
I never use a traditional red sauce on my pizza's either for the same reasons you described -- The pizza is much crispier and not as wet.
I like to heat up crushed garlic & olive oil, brush that on the crust, add the cheese, and then the other toppings (& then usually more cheese).
I also like to use pesto as a sauce as well as softened cream cheese. -
My next pizza will have that "heated crushed garlic & olive oil" brushed on it for sure!! Thanks, that sounds good to me!
-
I rarely use sauce either. Take a few or bunch of garlic cloves throw them in food processor with some parmesan and red pepper flakes then sprinkle over pizza, adds a nice kick.Large BGE Middletown, MD
-
red pepper....hmmm....crush in a mortar pestle with ancho chile powder and dried oregano, sprinkle in olive oil with crushed garlic. Winner
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum