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Fennel sausage, goats cheese and spinach pizza ... and a road trip

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Stormbringer
Stormbringer Posts: 2,082
edited February 19 in EggHead Forum
Illness, it seems, can sometimes have a silver lining of good fortune attached. SWMBO and I were planning a relaxing weekend at home, cooking some tasty double cut pork chops on Saturday night. Then her dad phoned up, saying that he and his wife had tickets to a masked ball but they had both fallen ill and would we like the tickets? Yes, was the answer.

And thus SWMBO and I embarked on an impromptu road trip, stopping at various wine merchants en route to our destination. One such was a store that also specialised in Italian foods, where we picked up a metric ton of pasta along with some herbacious fennel sausage and delicious prosciutto. SWMBO decided when we returned home, and after having had the double cut pork chops that were put on hold from Saturday, it was time for pizza. The Italian store also sold pre-made pizza bases ... when in Rome, as the saying goes.

We attended the ball, and upon returning to the homestead in rural Englandshire, embarked upon making a classic pizza. I loaded up the pre-made base with shredded mozzarella, then added in some cooked fennel sausage, spinach and crumbled goats cheese. The prosciutto was layered on top of that. 

Cooked in the large at 700F raised into the dome on fire bricks for 4 mins, this was an absolute winner.





It went down very well with a Chianti Ruffina. Thanks for looking! 
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • lousubcap
    lousubcap Posts: 32,389
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    Great story and closure.  Always an impressive cook.  I would roll out Uma but you know that script.
    Da-n outstanding right there.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • johnmitchell
    johnmitchell Posts: 6,581
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    Fantastic!!! I bet that tasted amazing 😋
    Greensboro North Carolina
    When in doubt Accelerate....
  • Florida Grillin Girl
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    You made that happen. Good for you two, and Good Eats! Hope the inlaws are feeling better.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
  • shtgunal3
    shtgunal3 Posts: 5,660
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    Nice pie

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Stormbringer
    Stormbringer Posts: 2,082
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    Fantastic!!! I bet that tasted amazing 😋
    It was really good. The base wasn't as good as homemade bases, but very good. The fennel sausage really made it special.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Stormbringer
    Stormbringer Posts: 2,082
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    You made that happen. Good for you two, and Good Eats! Hope the inlaws are feeling better.
    They are, thanks. :) 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Love the toppings combo.  I’ll be giving this a try for sure!
    "I've made a note never to piss you two off." - Stike
  • Stormbringer
    Stormbringer Posts: 2,082
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    Love the toppings combo.  I’ll be giving this a try for sure!
    I put five slices of prosciutto on it shrank a lot, next time I do this I’ll put 8-10 on.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Love the toppings combo.  I’ll be giving this a try for sure!
    I put five slices of prosciutto on it shrank a lot, next time I do this I’ll put 8-10 on.
    I don’t think you used any sauce for a base?  I think this could work well with a thin red sauce underneath the mozz.
    "I've made a note never to piss you two off." - Stike
  • Stormbringer
    Stormbringer Posts: 2,082
    edited February 20
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    Love the toppings combo.  I’ll be giving this a try for sure!
    I put five slices of prosciutto on it shrank a lot, next time I do this I’ll put 8-10 on.
    I don’t think you used any sauce for a base?  I think this could work well with a thin red sauce underneath the mozz.
    I used a thin layer of shredded moz as a base. I was thinking about using passatta but wasn't sure whether it would work with spinach. If I was going to use a sauce, it would be bechemal. I've done that before on pizza, it works surprisingly well.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Elijah
    Elijah Posts: 688
    edited February 20
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    Keep the prosciutto raw and add some rocket raw after cooking and you'll think you're in Italy


  • Stormbringer
    Stormbringer Posts: 2,082
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    Elijah said:
    Keep the prosciutto raw and add some rocket raw after cooking and you'll think you're in Italy


    I’ll give it a go. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Elijah
    Elijah Posts: 688
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    I think part of the raw prosciutto is to slice it very thin so it doesn't drag off. This was from a place that pizza was the main course which was unusual. It had just opened and the wait was crazy unless you wanted to go inside and sit. I believe it was Reggio Emilia. 
  • Haley
    Haley Posts: 29
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    Is that setup a stone spaced above another stone with no platesetter?  If so can you tell us what you did for temperature and time the pie was cooked?  I have always wanted to try that.
  • Elijah
    Elijah Posts: 688
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    @Stormbringer that's it. Thrown on right after coming out of the cooker for me is good. I can't do it here really just because of the quality of prosciutto that is readily available. Yours looks much better. Mouth is watering 
  • Stormbringer
    Stormbringer Posts: 2,082
    edited February 23
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    Haley said:
    Is that setup a stone spaced above another stone with no platesetter?  If so can you tell us what you did for temperature and time the pie was cooked?  I have always wanted to try that.
    I use a platesetter, raised into the dome on fire bricks.


    I've described the setup in this post on my food blog. https://thecooksdigest.co.uk/2016/08/24/cooking-pizza-with-a-big-green-egg/
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Canugghead
    Canugghead Posts: 11,528
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    For whatever strange reason, whenever I scroll past the list of thread titles my brain registers "Fuel shortage,....", lol :blush:
    canuckland
  • bluebird66
    bluebird66 Posts: 2,733
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    That sure looks good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

  • caliking
    caliking Posts: 18,731
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    Good lord, sir! I need to wipe all the drool over here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.