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Smoked tomato, aubergine and mushroom vegetarian pizza (with pics)

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Stormbringer
Stormbringer Posts: 2,082
edited January 2017 in EggHead Forum

My mother visited us over the recent holidays, announcing she had started following a vegetarian diet. She also wanted to see what we could cook on our Big Green Egg.

Obvious solution – a vegetarian pizza with her favourite herbaceous plants … smoked tomato, aubergine and mushrooms. We all really like the subtle extra seasoning that the applewood gave to the finished meal.

Pizza recipe ⟹ http://wp.me/p7qSlA-2Qx
Cold smoking guide ⟹ http://wp.me/p7qSlA-2Oc
My pizza cooking guide ⟹ http://wp.me/p7qSlA-2vj

A kaleidoscope of colourful toppings:


Aubergine being smoked in the afternoon:


Cooking in the egg:


Checking the base is good ... yep:


Ready to cut and eat:


-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • YEMTrey
    YEMTrey Posts: 6,829
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    Pics look great. Thanks for sharing.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Excellent looking pie! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Cheers. This meal really bought home how effective a cold smoke can be to enhancing ingredients, and the end result. Highly recommended. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Eoin
    Eoin Posts: 4,304
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    Stormbringer said:
    Cheers. This meal really bought home how effective a cold smoke can be to enhancing ingredients, and the end result. Highly recommended. 
    Did you salt the aubergine as well before smoking?
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  • Stormbringer
    Stormbringer Posts: 2,082
    edited January 2017
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    Eoin said:
    Stormbringer said:
    Cheers. This meal really bought home how effective a cold smoke can be to enhancing ingredients, and the end result. Highly recommended. 
    Did you salt the aubergine as well before smoking?
    I left it unsalted. I did consider this, but was concerned that it would remove moisture. Have you done this with salting first? If so, did it work out well?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • nolaegghead
    nolaegghead Posts: 42,102
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    Stormbringer said:
    Eoin said:
    Stormbringer said:
    Cheers. This meal really bought home how effective a cold smoke can be to enhancing ingredients, and the end result. Highly recommended. 
    Did you salt the aubergine as well before smoking?
    I left it unsalted. I did consider this, but was concerned that it would remove moisture. Have you done this with salting first? If so, did it work out well?
    That's the whole reason why they salt them - to remove moisture.  I just pre-bake.
    ______________________________________________
    I love lamp..
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  • Stormbringer
    Stormbringer Posts: 2,082
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    nolaegghead said:
    Stormbringer said:
    Eoin said:
    Stormbringer said:
    Cheers. This meal really bought home how effective a cold smoke can be to enhancing ingredients, and the end result. Highly recommended. 
    Did you salt the aubergine as well before smoking?
    I left it unsalted. I did consider this, but was concerned that it would remove moisture. Have you done this with salting first? If so, did it work out well?
    That's the whole reason why they salt them - to remove moisture.  I just pre-bake.
    Yep, appreciate that and it's why I didn't use salt, so that I didn't end up with dried aubergine on the pizza.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • nolaegghead
    nolaegghead Posts: 42,102
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    Yeah, I never understood that.  SWMBO makes moussaka every now and then and she does the salt treatment.  I guess you don't want free water in casseroles.
    ______________________________________________
    I love lamp..
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