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Pizza Night at the BGC Compound

Pizza night at the BGC compound is always a crowd pleaser. We tend to mix traditional pies & non-traditional pies throughout the night. Here are some of our favorites: All pies were cooked at approx 600F with homemade dough. 


This pie has a homemade creamy blue cheese base, shredded mozzarella cheese, spicy andouille sausage and shrimp. The sauce is a basic cream and blue cheese crumbles sauce. After sauteing the andouille, the oil rendered was allowed to cool, then I rolled the shrimp in the oil to infuse the sausage flavor. 




Here is a traditional margarita pie. Homemade sauce from my wife's Italian granny, topped with buffalo mozzarella cheese and fresh basil at the end. 





Lastly, a Philly Cheese Steak pie. A homemade cheese sauce base, shredded mozzarella cheese, sauteed onions and banana peppers with some rough chopped leftover Holy Cow tri-tip. 


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