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Stuffed pizza,

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Clay Q
Clay Q Posts: 4,486
edited November -1 in EggHead Forum
BGEFociaBread1_07002.jpg
<p />I baked bread a few days ago and while the egg was still hot, I cut some dough out to make a stuffed pizza , something I never made before. I saw the recipe and thought it was worth a try. Simple enough with two crusts and a light stuffing of Genoa sausage, roasted red peppers, grated Parmigiano-Reggiano cheese and caramelized onion in two tablespoons of olive oil, all added in that order. The top dough had fresh rosemary folded in. A sprinkle of sea salt and it was ready for the egg.


BGEFociaBread1_07003.jpg


I liked this and will try again to tweak the crust for more crispness. This would make a nice hearty antipasto for a dinner party. Have a great weekend.
Clay

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Comments

  • BENTE
    BENTE Posts: 8,337
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    ClayQ,
    beautiful just simply beautiful
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • SmokeyBear
    SmokeyBear Posts: 24
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    That looks great. Did you make the dough for the crust?
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  • irishrog
    irishrog Posts: 375
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    ClayQ,
    I make this as a calzone pizza. Create your round base, put your filling on one half, leaving about half an inch around the edge. Fold over the clear half, and seal the edges. i like to use ham, tomotoes, without the seeds, basil leaves, grated mozzerella, and freshly ground pepper.
    I cook inthe Egg for 8/10 minutes at 450 and then sprinkle with good EVOO.

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  • AZ Traveler
    AZ Traveler Posts: 664
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    ClayQ,
    Wow, that looks soooooo good. I'll need to work some of that into my schedule. Being a rookie and so many things to cook. LOL Enjoy, AZ
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