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Personal Pita Pizzas

ViennaJackViennaJack Posts: 357
edited 7:03AM in EggHead Forum
We took a cue from the back of a bag of pita bread - "Make personal pizzas by separating the pita pocket into two halves, add your favorite toppings and cook until done!" Sounds like yet another opportunity to fire up the Egg to me!

I lit the Egg and set it up with the platesetter and pizza stone. While I was waiting for it to come up to 500 degrees, I made a pizza toppings bar:

pitapizzas1.jpg

From the top left, we had the following toppings: pepperoni, sliced bell pepper, smoked sweet Italian sausage slices (smoked on the BGE a few days before), caramelized purple onions, grated Mozzarella and Asagio cheese, chopped ham, feta cheese, sliced black olives, sauteed mushrooms, chopped fresh tomato, fresh mushrooms, and sauce. After the Egg had enough time to heat up and stabilize, I made a nice pile of pita halves and invited everyone to come in and start creating their pizzas.

They are fast to make and VERY tasty too! They are also a lot of fun, and very inexpensive. At 500-525 they only had to cook for about five minutes. Even with only five minutes of cooking they had that great brick oven taste. My son and I each ate three, the ladies ate two apiece. I think it would be a lot of fun for little kids. You can see some of the fun that my 15 year old son had in the photos.

Here are the pics of the pizzas made by me, my wife, my son and his girlfriend. Enjoy!

pitapizzas2.jpg

pitapizzas3.jpg

pitapizzas4.jpg

pitapizzas5.jpg

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Comments

  • thirdeyethirdeye Posts: 7,428
    201a1460.jpg

    Those look great......I do the same thing with flour tortillas, it looks like the pita's will take more topings though.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BENTEBENTE Posts: 8,337
    another jackpot cook there!!!


    i noticed your pizza stone is directly on the platesetter is that the way you usually do pizzas or did yuo do it for just the pita cook?

    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

  • ViennaJackViennaJack Posts: 357
    BENTE wrote:
    another jackpot cook there!!!


    i noticed your pizza stone is directly on the platesetter is that the way you usually do pizzas or did yuo do it for just the pita cook?

    Bente,

    That's the way I've been using it for everything. I suppose I could put some spacers and raise it up a bit to help it get hot faster.
  • Big'unBig'un Posts: 5,909
    Great idea! How does the pita compare to real pizza crust.
  • Big'unBig'un Posts: 5,909
    What's that white sauce?
  • ViennaJackViennaJack Posts: 357
    Big'un wrote:
    Great idea! How does the pita compare to real pizza crust.

    It was kind of like thin crust pizza. Crispy on the edges.
  • ViennaJackViennaJack Posts: 357
    Big'un wrote:
    What's that white sauce?

    The only white stuff we had was cheese. We had Feta and grated Mozzarella/Asagio.
  • Big'unBig'un Posts: 5,909
    Thanks Jack!
  • Fossil FrankFossil Frank Posts: 285
    Looks great! I'm going to try that real soon. ;) ;) :)
  • -=mirko=--=mirko=- Posts: 54
    Looks awesome. Great idea if you are having several people over with different tastes.
  • I like the pizza bar set up. Will do that this weekend when all the kids and grandkids are in town. Thanks for the idea.
  • vidalia1vidalia1 Posts: 7,091
    Sliced french bread works well also...I love the pizza toppings bar idea... :)
  • I'll have to try the Pita Pizza idea.

    The pizza topping bar is a great idea.

    Your pics are making me hungry!

    Mitch
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