Pheasant salami and five cheese pizza ... forgot the spinach

Stormbringer

After enjoying a wild venison pizza a couple of weeks ago, I decided to make a pheasant salami pizza this evening. The dough simply wasn't behaving itself tonight, a couple of attempts resulted in tears in the base so I had to resort to rolling out with a rolling pin. I ended up with a most irregular and geometrically challenged shape base. But it's the taste that counts. 

The five cheese on the pizza were a combination of shredded mozzarella, monterey jack, mature cheddar and red leicester. To this I added some small cubes of our new favourite goats cheese, sujaira. The combination worked well, in hindsight I would have left out the cheddar though, it didn't add anything. And I would have added what I forgot ... I omitted the spinach, but the pizza tasted pretty damn good anyway. The sujaira paired particularly well with the pheasant salami, even with the five cheeses both myself and SWMBO could single out the combination of salami and sujaira cheese. SWMBO also thought that the four cheese combo (moz / jack / cheddar / leicester) would be great for toasties.

This was served with a 2021 Chocolate Block, the shiraz component paired well with the pheasant salami.

Some pics of the weird shaped pizza:

Base was good in some bits:

Fires of hell at 700F:

Thanks for looking!

lousubcap

Way to push the envelope.  You've got this BGE pizza deal down to an art and science.  Great pie.  
Did you have special instructions for the 5 cheese blend as the most I have seen documented is a 3 cheese deal...

alaskanassasin

Interesting combo, I would love to try a slice! Sometimes the dough wins the battle but in the end...

johnmitchell

Awesome. That Chocolate Block is a great wine😋

Botch

alaskanassasin said:

Sometimes the dough wins the battle but in the end...

Simple!  


 
(I've been saving this pic for awhile...)  

alaskanassasin

omg @botch that is hilarious.

Ozzie_Isaac

Botch said:

alaskanassasin said:

Sometimes the dough wins the battle but in the end...

Simple!  


 
(I've been saving this pic for awhile...)  

Please, this needs to be your Avatar.

Ozzie_Isaac

@Stormbringer coming in with a 5 cheese pizza, but was it blended?

Your pizzas entered Michelin ingredient levels!  Looks amazing from here.

caliking

Great looking pie, but... slow down, sir! You're going to break the interwebz with a *5* cheese blend... we're still barely recovering from the 3 cheese blend. 

My pick would have been the moz and sujaira, with the pheasant salami. I've never understood monterey jack cheese. 

Ozzie_Isaac

caliking said:

Great looking pie, but... slow down, sir! You're going to break the interwebz with a *5* cheese blend... we're still barely recovering from the 3 cheese blend. 

My pick would have been the moz and sujaira, with the pheasant salami. I've never understood monterey jack cheese. 

Mild white slices melt
Creamy warmth flows in each dish—
Gentle spice, smooth bliss.

https://en.wikipedia.org/wiki/Monterey_Jack

(Monterey Jack is an American semi-hard cheese that originated in Monterey, California. It has a mild flavor with a creamy, buttery texture that makes it popular for melting in dishes like quesadillas, grilled cheese sandwiches, and casseroles. Historically attributed to businessman David Jacks—who helped commercialize it in the late 19th century—Monterey Jack remains a versatile favorite, often paired with spicy ingredients to create varieties like Pepper Jack.)

shtgunal3

Your cooks never cease to amaze

Canugghead

Interesting pizza and great write up as usual, and @Botch's dough stretchers is priceless, lol 

Just an observation to share if you don't mind:
I know it's natural to place and easier to retrieve the cooking grid with bars running north-south. In this case I would think you get better stability if the fire brick risers are standing at 90 degrees to the grid bars oriented east-west?

Ozzie_Isaac

Canugghead said:

Interesting pizza and great write up as usual, and @Botch's dough stretchers is priceless, lol 

Just an observation to share if you don't mind:
I know it's natural to place and easier to retrieve the cooking grid with bars running north-south. In this case I would think you get better stability if the fire brick risers are standing at 90 degrees to the grid bars oriented east-west?

How do you know what way his grill is facing?  What do I do if mine isn’t due north?

johnmitchell

caliking said:

Great looking pie, but... slow down, sir! You're going to break the interwebz with a *5* cheese blend... we're still barely recovering from the 3 cheese blend. 

My pick would have been the moz and sujaira, with the pheasant salami. I've never understood monterey jack cheese. 

😂😂😂

Stormbringer

Thanks folks.

@Botch that's hilarious, and it could be your avatar temporarily.

@lousubcap I bought four cheeses in a pack from a supermarket, and the fifth from a cheesemonger. Then mixes them all up. 

@caliking after trying it, both SWMBO and I thought this was a case of less is more and yes, we think that moz and sujaira are the best two. 

@Canugghead i normally have the grid the other way around, it was dark though and I didn't get it set up as I normally do.  

Canugghead

@Stormbringer I found this photo you posted recently. Great minds think alike or fools seldom differ 

@Ozzie_Isaac I just knew his hinge side always faces due north