Spanish meat pizza with bechamel sauce base

Stormbringer · May 26

We had some Spanish meats left over after a wine tasting, and some dough in the freezer. Plus some grated mozzarella that was surplus from last nights poutine and some béchamel sauce from ... something. So I decided to do a meat pizza with a béchamel sauce base. Cooked at 600F raised into the dome and turned a couple of times, it turned out pretty darn good.

The pizza stone raised into the dome, and the fire beneath warming it up:

The pizza build begins with the béchamel sauce:

Then a layer of shredded cheddar and topped with the meats:

Next the shredded mozzarella and some goats cheese:

Loaded into the large Egg:

Some basil at the end:

Closeup of the crust:

Thanks for looking!

lkapigian · May 26

Wow!

lousubcap · May 26

Never a doubt. Great audible right there.

johnmitchell · May 26

Run out of adjectives for your posts!!!! 😋😋

Buckwoody Egger · May 27

And no parchment paper to boot! Kidding, looks great

Stormbringer · May 27

Thanks folks.

@Buckwoody Egger I use a superpeel to get the pizza in and out of the Egg, works a treat. Here's a video of it in action (with me doing it):

https://www.youtube.com/watch?v=n3L0bX7_DNg

Buckwoody Egger · May 27

Ok after further review I respectfully retract my enthusiasm due to the employment of such witchcraft. Patents schmatents where are the true artisans any more.

Foghorn · May 28

Wow indeed. You've had quite the culinary weekend. Thanks for sharing it with us!

Spanish meat pizza with bechamel sauce base

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