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Tried a white pizza- not bad at all!
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Cookbook_Chip
Posts: 1,299
SWMBO wanted something different. Okie-doke. Grilled some chicken breast. Then used Trader Joes white pizza dough. Put down store bought pesto instead of red sauce. Chicken, roasted garlic and sun-dried tomatoes. Just a sprinkle of mozzarella. Indirect at 550 for about 8 mins. Really tasty!
Lovin' my Large Egg since May 2012 (Richmond, VA)
... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Comments
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Very nice. We make chicken Alfredo pizzas from time to time. Nice change of pace.
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Excellent looking 'za there brother! Very nice!Sandy Springs & Dawsonville Ga
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Wow man that looks awesome!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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That looks excellent- nice work!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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It's really good with sautéed spinach as well. And garlic. Plus some garlic. Lastly, add some garlic. I see you added roasted garlic, nice!
Garlic. -
Looks great!!
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That's just excellent looking!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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That looks great!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks good to me. What made it a white pizza dough? How was it different from normal? When I think of white pizza, I generally think of a white, creamy sauce but I could be wrong.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I guess no red sauce makes it "white" - but you could be right with alfredo or something.Griffin said:Looks good to me. What made it a white pizza dough? How was it different from normal? When I think of white pizza, I generally think of a white, creamy sauce but I could be wrong.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Garlic. Yep!Eggcelsior said:It's really good with sautéed spinach as well. And garlic. Plus some garlic. Lastly, add some garlic. I see you added roasted garlic, nice!
Garlic.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Griffin said:Looks good to me. What made it a white pizza dough? How was it different from normal? When I think of white pizza, I generally think of a white, creamy sauce but I could be wrong.
In reference to the "white dough", I'd say probably because it was made with white flour as opposed to their wheat dough or flavored doughs.
With respect to OP, the za looks great. Maybe I'll make a pesto pizza soon. I'd call what you made a pesto pizza, while a white pizza typically uses olive oil, cheeses, and often garlic as a base and then can be topped with additional things. Alfredo pizza sauce usage is also commonly referred to as a white pizza, which is also pretty different than what I mention above.
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
That's what we love about the pizzas, your imagination is your limit. We also love BBQ pizzas using a BBQ sauce in lieu of typical red pizza sauce.
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Oh yeah! Love BBQ sauce on pizza!pgprescott said:That's what we love about the pizzas, your imagination is your limit. We also love BBQ pizzas using a BBQ sauce in lieu of typical red pizza sauce.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Looks like a winner to me brother.
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. -
Thanks, manSGH said:Looks like a winner to me brother.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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