Mushroom and Shrimp Pizza on the egg

Chef in the Making · April 2008

Tonight I made mushroom and shrimp pizza on the Egg.

Purchased the dough from a local restaurant and made the sauce using onions, garlic, Italian seasoning and salt and pepper.

It tasted great.

"Sparky" · April 2008

That's a great lookin pizza John. :woohoo:

Beli · April 2008

That´s just what I need right now...after a very long day....did you have beer or wine with it......... I find after a tireing hot day....beer is the right combination....500° ? 15 min ? Looks just great.

ViennaJack · April 2008

Chef in the Making wrote:

It tasted great.

What a great idea for a pizza. I feel a pizza night coming on...

Eggtucky · April 2008

Looks great Chef..I've just never gone the seafood route on pies..prolly would be delicious... just hasnt struck my fancy i guess.. :unsure:

UGAVET · April 2008

Nice looking crust. one of my favorite pizzas is pulled pork pizza after i have made pp, mix very well with my favorite sauce and load on the pizza. wife loves it.

Unknown · April 2008

Hi ,
I noticed you had some paper under the pizza , is it a non stick paper , did you use it in the egg , I have a pizza stone , but have not used it , as of yet , i dont know how ...

Chef in the Making · April 2008

It was parchment paper. I put the dough on the parchment paper and then place the paper on the stone. It does not burn. If you do not use parchment paper you should put cornmeal on the stone before placing the pizza on it otherwise it will stick to the stone.

My set-up is as follows: I use the place setter, legs down, and then place the stone with the pizza directly on the place setter. I cook it around 450 to 500 for about 25 minutes.

Other Eggers use the feet between the place setter and the stone.

It also took me one or two pizzas and pizza stone(it was not a BGE pizza stone before I got it right. Now we no longer go out for pizza

Good Luck

vidalia1 · April 2008

Get one or two of these and your worries are over....no paper, no corn meal just nice big pies :P

http://www.target.com/AirBake-Pizza-Pan-15-75/dp/B000063SKU/sr=1-2/qid=1208269093/ref=sr_1_2/601-1287487-8469733?ie=UTF8&index=target&rh=k:pizza pan&page=1

Mocamarc · April 2008

No! No! No! No! No!

No pans or parchment! All you need is some flour, a little cornmeal or semolina flour to get the pizza off of the peel and onto the heated stone. It makes a gigantic difference when your dough is on the bare stone.

Chef in the Making · April 2008

I am not sure why there would be a big difference if the pan or parchment paper was not used; can you explain?

Thanks

Mocamarc · April 2008

I don't know the science, but having used both parchment and pan, you get a completely different texture when the dough interacts directly on the stone. It has something to do with extracting moisture. A pie cooked directly on the stone brings about the correct char that makes a great pizza.

Think about it: Any good pizza joint cooks directly on an oven surface. The best are brick or stone. Only Chicago style pizza should go in a pan.

But it's all subjective. If you like it, then it's good.

Mushroom and Shrimp Pizza on the egg

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