Homemade Pesto Pizza

bgebrent

Homemade pesto, home grown tomatoes, spinach, artichoke hearts, grilled chicken 4 cheese pizza. @DoubleEgger told me he was cooking Neapolitan za this weekend which inspired me to light up the XL.   It didn't disappoint. 




Thanks for lookin!

xiphoid007

What temp and how long on egg? Did you happen to temp the stone?

Looks awesome!!

blasting

Brent, that is an incredible looking pie!

bgebrent

xiphoid007 said:

What temp and how long on egg? Did you happen to temp the stone?

Looks awesome!!

I don't temp the stone.  It was in during the whole warm up to 500. On the egg 12 minutes.  Thanks!

bgebrent

blasting said:

Brent, that is an incredible looking pie!

Thank you my friend!

Meeeshigan22

Wow, going to try that. Some of my favorite ingredients on za.

Legume

Beautiful, I absolutely love pesto.

blind99

Outstanding!  
nice work brother!

saluki2007

That is the best looking pie I've seen in a long while. Great job. 

Gunnar

Really nice pie.....

bgebrent

Legume said:

Beautiful, I absolutely love pesto.

Brother, I could eat pesto for breakfast!  We have basil plants potted in a place on our deck where they thrive.  I make a batch once a month during summer and we have it all winter.  Thanks!

bgebrent

saluki2007 said:

That is the best looking pie I've seen in a long while. Great job. 

Thank you brother!  It was really good.

bgebrent

Gunnar said:

Really nice pie.....

Thank you brother!

CheeseheadinAZ

That looks awesome @bgebrent!  Whenever I cook a second I struggle to keep it from burning. Any thoughts master pizza maker??

bgebrent

CheeseheadinAZ said:

That looks awesome @bgebrent!  Whenever I cook a second I struggle to keep it from burning. Any thoughts master pizza maker??

Yeah, I've done that too.  A lot of variables in play.  Key is know your dough and what temp it likes.  The other key is maintaining temperature in the egg.  What tends to happen is the dome gets opened a couple times cooking pie #1, removing parchment paper (I use it), rotating pie 180 degrees for even cooking etc.  each time you open it up you're stoking the fire.  So what was 500 or 550 for pie #1 becomes 600-650 etc.. Even though the dome temp doesn't recover to show the increased temp.
stabilize the egg for 30-45' and anticipate pie #2 going a little quicker-that means lighter on the toppings so crust and toppings finish appropriately.  Hope that's helpful brother.  And, I'm no master

CheeseheadinAZ

Hah. Great tips. I'll keep trying!!

bgebrent

CheeseheadinAZ said:

Hah. Great tips. I'll keep trying!!

Post it up brother!  Love pizza.

bluebird66

Beautiful!

bgebrent

bluebird66 said:

Beautiful!

Thanks brother!

YukonRon

Nicole may have German heritage, but it looks like your's is Italian with these pies you keep turning out. 
The looked delicious and I know they did not dissapoint.

northGAcock

Beautiful pie there Brent. Made me some OO dough this afternoon. Gonna burn a few tonight myself. 

bgebrent

YukonRon said:

Nicole may have German heritage, but it looks like your's is Italian with these pies you keep turning out. 
The looked delicious and I know they did not dissapoint.

Thanks Ron!  And you know I'm German-Irish, and love Italian food!  

bgebrent

northGAcock said:

Beautiful pie there Brent. Made me some OO dough this afternoon. Gonna burn a few tonight myself. 

Thanks Robin, I'm looking forward to seeing your pies man!

YukonRon

bgebrent said:

YukonRon said:

Nicole may have German heritage, but it looks like your's is Italian with these pies you keep turning out. 
The looked delicious and I know they did not dissapoint.

Thanks Ron!  And you know I'm German-Irish, and love Italian food!  

Explains everything. Nicole is a wonderful human being. Just kidding, you guys are awesome.

bgebrent

YukonRon said:

bgebrent said:

YukonRon said:

Nicole may have German heritage, but it looks like your's is Italian with these pies you keep turning out. 
The looked delicious and I know they did not dissapoint.

Thanks Ron!  And you know I'm German-Irish, and love Italian food!  

Explains everything. Nicole is a wonderful human being. Just kidding, you guys are awesome.

Laughing with you brother!  I'll pm you tomorrow if time in the 'Ville will work for a visit.  Hope so.

Mattman3969

Awesome looking pie sir!!   

Fresh pesto is in a league of its own. You mentioned breakfast and pesto.  I like to take red pepper slices, cook the egg in the slices and finish it off with pesto.  Crazy good. 

bgebrent

Mattman3969 said:

Awesome looking pie sir!!   

Fresh pesto is in a league of its own. You mentioned breakfast and pesto.  I like to take red pepper slices, cook the egg in the slices and finish it off with pesto.  Crazy good. 

Holy Shlt Matt, first time I bookmarked my own post to save your comment!  Thanks brother!

theyolksonyou

That pie is top shelf!  Bravo, sir. 

bgebrent

theyolksonyou said:

That pie is top shelf!  Bravo, sir. 

Thanks Jason!!

bgebrent

northGAcock said:

Beautiful pie there Brent. Made me some OO dough this afternoon. Gonna burn a few tonight myself. 

Thanks Robin

JohnnyTarheel

Brent love that pie