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the pizza cake

The pizza cake is a pizza that looks like a cake rather than a cake that mimics a pizza… I began with a standard batch of dough cut it into 4 equal pieces, let rise. When doubled, finger flatten the first ball & lay it into the bottom of your cake pan (or in my case a Guardian Service aluminum dutch oven, I realized today I don’t actually own a cake pan). Next, top with smoked andouille sausage & mozzarella. Add the next layer of dough & top with spinach & locatelli. Add the next layer of dough & top with pepperoni & mozzarella. The final layer of dough went on & that was topped with caramelized onions & mozzarella. I covered this & popped the whole mess onto the egg @ 400 for about 45 minutes. Remove, cool, slice & serve with tomato sauce. It’s really hard to comprehend how good this tasted.


Oh, & got a new toy for my kettle, the hinged grid – great compliment to the charcoal baskets I picked up earlier this summer, great combination for indirect cooking. Broke in the new grid with the hot smoked sausage:

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Now to build the cake:

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A good way to spend an early fall afternoon

Comments

  • Little StevenLittle Steven Posts: 27,980
    Another pizza cook. Fascinating

    Steve 

    Caledon, ON

     

  • HibbyHibby Posts: 485
    Interesting favors. Looks great!
    Conservative stalwart in Thornville, Ohio
  • CookinbobCookinbob Posts: 1,658
    It looks like it should be illegal!  A really creative cook - I may have to try it myself.  How much dough in your batch, or maybe a better question, how much flour went into the dough batch?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • That looks pretty tasty!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • TjcoleyTjcoley Posts: 3,502
    Wow - that takes DEEP dish to a whole new level.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • bud812bud812 Posts: 1,669
    Looks interesting. Did the dough in the middle cook enough ?

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • Wow! Impressive.

  • LitLit Posts: 5,848
    Do you deliver?
  • Black_BadgerBlack_Badger Posts: 1,182
    I feel like the accolades have been understated, that looks ridiculously good!

    Bookmarked for sure!

    Thanks for posting.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,400
    edited October 2013
    I dunno, seems like it could use some pumpkin or something............maybe it's just me
    Keeping it Weird in the ATX
  • texaswigtexaswig Posts: 1,681
    Super cool.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • Nice.  Question:  The Kettle was already set up for indirect cook, why switch to the egg?
    Large, small and mini SW Austin
  • jcm806jcm806 Posts: 10
    Awesome
    James. Large Big Green Egg 2013. Alabaster, AL
    Malo periculosam, libertatem quam quietam servitutem. "I prefer the tumult of liberty to the quiet of servitude." - Thomas Jefferson
  • WOW looks unbelievably great.
    XL & waiting for my Mini Max Bloomington MN.
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