Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pizza smokin style

edited November -1 in EggHead Forum
With all the pizza cookin going on here...[p]Pizza crust as you like it.
For sauce put on your favorite bbq sauce flavor (I like more mild).[p]Toppins... well that is open
I like half/half (only 2 here and we can't eat a full pizza each)[p]1/2 smoked chicken, sliced tomato, green pepper & onion
(smokked chicken and pinapple is also great)
1/2 smoked sausage (or fattie cut up) mushroom, onion[p]of course the toppins are endless, but using the bbq sause for a change as the base is fantastic.[p]Good eatin


  • hankhank Posts: 84
    Good idea on the BBQ sauce! I confess that my pizzas on the Egg with homemade dough have been less than spectacular. Underdone, overdone, stuck to the stone even with a liberal amount of cornmeal....I can't seem to nail it. So, I tend to buy a store crust and go from there. The best luck I've had is with a homemade wheat crust. Do you use a homemade dough? What temp and method? I have the plate setter and p-stone.
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