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A Pizza Cook
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SciAggie
Posts: 6,481
My future DIL has a new Ooni oven as a result of this discussion: https://eggheadforum.com/discussion/1227054/roccbox-or-ooni#latest. She’s struggling a bit so I thought I’d take pics of a pizza cook for her to see a bit of the workflow. There’s nothing noteworthy about this cook other than I took a bunch of pics. Since I have said pics I thought I’d post a discussion and share.
My wife found this recipe. https://www.bonappetit.com/recipe/hot-sausage-and-crispy-chard-pizza?intcid=inline_amp
She thought it might be another way to use the kale from the garden. We had Swiss Chard at one time but it didn’t survive snowmaggedon. I’ve discovered kale and chives are nearly indestructible.
I started a fire in the oven about 3:00 PM. The plan is to eat about 6:30.
I just add wood along to saturate the oven. About 5:30 I browned the Italian sausage (no pics). Then I cooked down some kale along with a bit of bacon and some thinly sliced onion.
We enjoyed some bacon wrapped dates and an adult beverage. When SWMBO decided she was hungry I went to work. First is the mise en place:
Opening up a dough ball
A bit of Parmesan and rosemary.
Then sausage and kale.
Ricotta cheese
Mozzarella and more Parmesan and rosemary
Into the oven
Done in 90-120 seconds
We really enjoyed this pizza. The crispy kale and creamy ricotta was a nice contrast in textures. I was surprised how well the rosemary and kale went together.
Cheers y’all and thanks for looking.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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That looks good
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Beauty pie!
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That...is awesome!! Holy Mackinaw!St Marys, Ontario, Canada LBGE
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Wow great crust and perfect char on that.
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Wow, I feel like I just went to pizza class and yes that is awesome. I can't wait to get into this!!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
Looks like a grand slam homer to me 👍
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. -
nice 'za!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Thanks everyone for the kind words. Pizza is a fun cook - be it on the egg, an Ooni, or a brick oven.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Fabulous.You may want to let Bon Appetit know that you made it mo’ bettah.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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SciAggie said:Pizza is a fun cook - be it on the egg, an Ooni, or a brick oven.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Carolina Q Absolutely.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Killer looking pie!!
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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Setting the bar quite high for the future DIL. Very nice cook and write up.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Looks perfectly cooked. What was the oven temp ?
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Daddyshack said:Looks perfectly cooked. What was the oven temp ?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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