Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Spicy Seafood Pizza

USDA PrimeUSDA Prime Posts: 89
edited 7:20AM in EggHead Forum
One of my very best - Enjoy!

Appe-Teaser while the Egg gets stable at 450. We went to Bayou La Batre, Alabama last week and brought these back. Remember the Forrest Gump movie?

Ummm - All the good stuff

Slobber, Drool... 22 minutes at 450

Pull up a chair. What can I get you to drink?


Choice of Dough or Store Bought Crust
Brush With EVOO
Alfredo Sauce
Shredded Mozzarella Cheese
Salad Shrimp, Cooked, Shelled and Deveined
Crab Meat - Picked
Jalapeno Peppers, Canned or Fresh, Chopped Fine
Black Beans, Cooked
Yellow Corn, Frozen
Sprinkle With Parmesan/Romano Cheese
Dollop on Even More Alfredo Sauce
Even More Mozzarella, Fresh Sliced
Sprinkle With Red Pepper Flakes
Old Bay Seafood Seasoning


  • cookn bikercookn biker Posts: 13,407
    Oh man oh man!! I LOVE cheese! That looks terrific. I'm soo doing this, thanks.
    Colorado Springs
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    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • RipnemRipnem Posts: 5,511
    Yep, dumped into the favorites "recipe" file. This one will happen soon. I gotta give the turf a break.
  • Aunt CrazyAunt Crazy Posts: 378
    Beach trip recipe for next month--looks delish. Since the crust is my weak spot-exactly what did you do?
  • USDA PrimeUSDA Prime Posts: 89
    My wife handled the crust part of the cook. She gets her dough from Publix - multi-grain, sourdough or Italian. She choose sourdough for this one. After setting it out of the refrigerator for an hour, she lightly floured the dough sheet and rolled it out to about 13 inches. After another 30 minutes rest, she rolled it out to 15 inches, put it onto parchment paper then onto a pizza peel for the building and transport to the Egg. Slid pizza, parchment and all, onto Egg and the parchment made it easy to remove the cooked pizza from stone onto the peel. Hope that helps a little.
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