Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pizza vs FRANKENPIZZA

ChillyWillis
ChillyWillis Posts: 893
It's been too long since pizza has last graiced my egg, and I had a few leftovers in the fridge that got my pizza juices flowing. For the first pizza I had a some left over caramelized onions from a steak dinner last night. I decided to roast some red peppers and tossed some sweet Italian sausage in the CI skillet. 

For pizza #2 I decided to get nuts! I had some twice baked potatoes that had been sitting in the fridge prepped for the second bake for about 5 days. They were crusty on top so they weren't ideal for eating like that anymore, so I grabbed a spoon, emptied the potatoes out into a pot and reconstituted them with a bit of water into a saucy consistency.  I slathered them onto 1/2 of the second pie, then coated the other side with my normal pizza sauce. I covered the whole thing in extra motz and bacon and it was time to cook.  


Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    Yeah I want to see the end result here. 
    Slumming it in Aiken, SC. 
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I love creative pizza- standing by.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SGH
    SGH Posts: 28,791
    As always, standing by for the finale my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • LKNEgg
    LKNEgg Posts: 339
    I've been looking for some creative pizza ideas too!   Nice work! 
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!

    Nowadays people know the price of everything and the value of nothing!

  • ChillyWillis
    ChillyWillis Posts: 893
    edited May 2015
    Everything came out great! The sausage, roast red pepper and caramelized onion pizza was just as good as I expected. As for the potato pizza, whoa baby! The motz combined with the creamy potatoes, and the extra bacon... was extra bacon! The crust puffed up a bit more than I was expecting (I'm a NY style thin crust guy) but the thicker pie worked very well with the potato/cheese combo. It came together just like I was hoping, a baked potato pizza. 

    SWMBO has been raving about the potato pizza since we finished dinner, and just went back for leftovers. I'll be making this again for sure (next time with green onions too.... or maybe some leftover pulled pork..... The possibilities are endless, what doesn't go well with twice baked potatoes?!?). 


  • DMW
    DMW Posts: 13,832
    Looks great! Pizza is on the menu here tomorrow night.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • cook861
    cook861 Posts: 872
    looks great
    Trenton ON 1 mbge for now
  • Scottborasjr
    Scottborasjr Posts: 3,494
    Goodness gracious looks fantastic man. Now I'm thinking pizza for mother's day.....
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • ChillyWillis
    ChillyWillis Posts: 893
    Oh and how could I forget.... Lest anyone think these pizzas were oven jobs:


  • Jeremiah
    Jeremiah Posts: 6,412
    Oh hell yeah. Best looking pizza I've seen in awhile!!
    Slumming it in Aiken, SC. 
  • Chowman
    Chowman Posts: 159
    That potato pizza is brilliant!  Gotta try it..
  • SGH
    SGH Posts: 28,791
    And to think, I called Pizza Hut. In hind sight, I should have called brother chilly instead. Awesome job man :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • RiverDoc
    RiverDoc Posts: 572
    Fantastic idea! Looks great.
    -Todd
    Franklin N.C. LBGE and a SBGE
  • Carolina Q
    Carolina Q Posts: 14,831
    My first thought was, potato pizza? Nah.

    Then I saw them! I have to say those are two of the finest looking pies I've ever seen on here!! My first choice would have to be the sausage pie, because, well, it's sausage, ya know? But man, that tater pie looks awesome!!

    Excellent work!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • blukat
    blukat Posts: 354
    Good looking pizzas you have there!
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Awesom man it looks incredible. Tater pizza...that is just plain inspirational. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • ChillyWillis
    ChillyWillis Posts: 893
    My first thought was, potato pizza? Nah.

    Then I saw them! I have to say those are two of the finest looking pies I've ever seen on here!! My first choice would have to be the sausage pie, because, well, it's sausage, ya know? But man, that tater pie looks awesome!!

    Excellent work!
    Thanks for the kind words! You wouldn't have been wrong going for the sausage pie first. It was phenomenal. Far and away the best pizza I've ever done on the egg. 
  • Hunter1881
    Hunter1881 Posts: 406
    That looks great. Gotta love BGE pizza.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • Legume
    Legume Posts: 14,549
    Wow.  That's all I've got.  Wow.
  • nlovold
    nlovold Posts: 194
    This looks like very good pie!  I like how you setup the egg too.   Nice work man!
  • johnmitchell
    johnmitchell Posts: 6,495
    Fan-Flippen-Tastic......Awesome pies..Looks like your pooch had ideas of a slice as well....Great post Sir.
    Greensboro North Carolina
    When in doubt Accelerate....
  • ChillyWillis
    ChillyWillis Posts: 893
    edited May 2015
    nlovold said:
    This looks like very good pie!  I like how you setup the egg too. 
    I was happy with it as well. I've just purchased the AR and hadn't tried pizzas on it yet. I definitely wanted to use it to get the pizza way up in the dome. However I was worried about only having the small 13" stone on the spider creating indirect, so I wrapped the second shelf for the AR with foil to create a 16" wide indirect zone right under the pizza stone (I still used the stone on the spider as well, figured why not). It worked perfectly and will be my goto pizza setup from now on. 


  • SkySaw
    SkySaw Posts: 656
    Congrats, those pizzas look absolutely outstanding.
  • Jstroke
    Jstroke Posts: 2,600
    That looks simply outstanding. We cook a lot of pie on the egg. This I will have to try
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • FBGirl79
    FBGirl79 Posts: 9
    Looks amazing. Care to share the dough recipe?

    XL BGE Cincinnati, OH

  • ChillyWillis
    ChillyWillis Posts: 893
    edited June 2015
    I believe that perticular cook was store bought dough. We had two amazing pizza cooks almost back to back so I can't quite be certain (we made a ny pizza dough recipe and then bought some from our local supermarket).... But if I remember correctly that was the store bought stuff. 

    For proper NY style pizza dough you need to use high gluten flour. I'd share if I had one I was proud of but thin pizza is one of the hardest things to perfect on the egg (at least for me).