Pizza results

Trouble

Good morning, everybody.[p]Thanks again for all the great pizza discussion yesterday.[p]To recap, I have no pizza stone, pizza screen or pizza pan. I did have a sudden urge after reading several other threads to have egged pizza. Given the lack of equipment, I decided to use Boboli crusts (and sauce) and focus on getting the egg burning nicely and the pizza toppings.[p]They were great. My husband said they reminded him of a city in Sicily--he hated to leave because of their pizza cooked in clay ovens. Something about 'al forno.'[p]So egg was stabilized around 500°. I topped an original Boboli with
sauce
artichoke hearts (Progresso)
Ham
green onions
mozzarella
cooked on two layers of aluminum foil on the plate setter. I checked it after 10 minutes. Cheese was melted, but just. After 5 more minutes, the high points of the cheese were turning golden brown, so I pulled it by sliding the top layer of foil onto a cookie sheet.[p]That was so good...we tried not to each too much while waiting for the BLT pizza which had, on a thin Boboli crust:
sauce
cooked crumbled bacon
lots of fresh baby spinach
thin slices of plum tomatoes
mozzarella and parmesan[p]Awesome. Leftovers for lunch today.[p]So the followup on fresh spinach...it turned out great. This was a thin Boboli crust and the crust did not get mushy. The spinach only had time to break down a little bit--cooked, but still recongnizable as fresh. The spinach and bacon worked out well since the bacon adds a saltiness to the pizza and I find spinach to be a little on the bitter side.[p]Only seasoning added was cracked pepper. The pizza does not have a smokey flavor, but the distinctive egg flavor--I guess I would describe is as having more depth, if you know what I mean.[p]Wow! After a few more of these, I might even venture into the world of dough...but this is so easy and so good. Happy cooking everyone.[p]Joyce

Mark Backer

<p />Trouble,[p]That sounds great. I enjoyed my pizza from "scratch" with a ball of dough and made by me, but I think I may want to try a boboli too. [p]As you said, pizza night means not having to cook. It also means not having to clean up after this:[p]

Trouble

Mark Backer,
Goof! The secret to good dough is to wear white! Sheesh, I have to tell you everything!

Mark Backer

Trouble,[p]But black is so much more slimming than white. Can't you tell?

BucsFanJim

Trouble,
Those pizzas sounded great! You've inspired me to dust off the stone and make a couple this week.
jim

Car Wash Mike

Trouble,[p]Congrats on the pizzas. I'm more of 3 meat and cheese type pizza pie guy. But those sounded pretty good.[p]CWM

Mark Backer

Car Wash Mike,[p]did you say 3 meat and cheese? Where exactly is puculiar, missouri anyway?

Car Wash Mike

Mark Backer,[p]Sausage, ham, pepperoni. Colby Jack, mozzerella, and cheddar.[p]If you drive past the middle of nowhere. Go 5 more miles and we'll be waiting.[p]20 miles south of Kansas City, MO.[p]CWM

jake42

Mark Backer,
I use Baboli bread all of the time and it comes out great.

Clay Q

Trouble,
For convenience and ease when it comes to getting the pizza on and off the egg I use 10 inch aluminum pizza pans that has a perforated bottom. [p]My set up is this; Egg at 500 degrees, platesetter with legs down. Spray pizza pan with pam and build your pizza. Place in egg directly on platesetter. Within 12 minutes have the next pizza ready. Pull cooked pizza off using thick oven mits and set in next pizza. Keep going untill everyone has a pizza. Its fun, fast and delicious. And......no pizza stuck to a peel. The crust will come off crispy and light even though an aluminum pan was used.
Clay Q

Trouble

Clay Q,
That sounds great. I'll find one of those for the next round. They sure are good![p]Thanks--
Joyce