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tedted Posts: 51
edited 7:09AM in EggHead Forum
<p />
Check out the pizzas I made recently. They really turned out well... can't wait to make some more. These were better than even the best pizza place in town.[p] Both were made with a sun-dried tomato / tomato paste combination for the sauce. I chopped the sun-drieds and then microwaved them with a bit of water to re-hydrate well. Then, I mixed in some standard tomato paste. Pizzas were cooked on a plate setter and pizza stone on a 600 degree egg for six minutes. [p] The first pizza has cooked ground beef, mozzarella and sauteed pablano peppers, red bell peppers and onions with basil, oregano, salt and pepper. [p] The second pizza has T-Bone steak cooked on the egg and sauteed pablano peppers and onions, topped with mozzarella and sprinkled with dried oregano. [/p]


  • Beautiful...tom
  • JackGTJackGT Posts: 64
    ted,[p]Those look phenomenal, nice work![p]JackGT
  • T-47T-47 Posts: 84
    What Crust recipe did you use, those look very tastey!
  • Lawn RangerLawn Ranger Posts: 5,466
    Those look great. Pizza is about the only thing I haven't tried on the Egg. You've inspired me. Tomorrow may be the day.[p]Thanks.[p]Mike

  • BOBFBOBF Posts: 177
    Lawn Ranger,[p]I have been happy with my results. Not enough to post a picture however. It took me a disaster or two to realize I needed to elevate or protect the pizza stone. My first pizza crust turned black immediately on hitting the stone. I probably had the stone at 1000 F or so.

  • No recipe for the crusts. I bought the dough at Publix... premade dough balls ready to go. They a cheap and work out very well.
  • usa dougusa doug Posts: 96
    I noticed the sexy pizza peel. How do you like it?[p]Doug

  • tedted Posts: 51
    The peel is great. It sure makes putting the pizza on the stone very easy.
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