We made the BBQ pork again (making two butts gives you leftovers FOREVER - love it), and took a shot at a white pie: brushed the crust with roasted garlic, oil, oregano, thyme, and basil, and topped with mozzarella, tomato, and feta.
Here's the garlic sauce:
and the BBQ sauce:
Tomatoes and fresh thyme:
The white pie, ready to go on the Egg:
Closer shot of the delicious garlic-ness:
The BBQ pork and cilantro:
The finished white pie:
and the finished BBQ pork:
Pizza on the Egg is so addictive. I think we'll start experimenting with other crusts and techniques, next. We like the pillowy kind we're using now, but I'm jonesin' for some Chicago-style cornmeal deep-dish...
[Northern] Virginia is for [meat] lovers.