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Weekly pizza post

SaturdayFatterdaySaturdayFatterday Posts: 467
edited June 2013 in EggHead Forum
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:


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and the BBQ sauce:

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Tomatoes and fresh thyme:

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The white pie, ready to go on the Egg:

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Closer shot of the delicious garlic-ness:

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The BBQ pork and cilantro:



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The finished white pie:

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and the finished BBQ pork:

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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.
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