Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Rick's Tropical Delight Pizza Question

Weekend Warrior
Weekend Warrior Posts: 1,702
edited November -0001 in EggHead Forum
I did seafood pizza last night and it was great. Chopped shrimp, sea scallops, thinly sliced tomatoes, a very small amount of DP Raging River and a four cheese pizza blend on top of a Boboli crust and alfredo sauce. It turned out very well and was delicious.

Baking the pizza reminded me of a question I've been meaning to ask Rick, but I never seem to be logged in when he is. Does anyone know specifically why he uses the little green Egg feet under his pizza stone on top of the plate setter? He posted several pics of his pizzas with this setup a while back and I have been curious ever since. I have always set my pizza stone directly on top of the platesetter. Thanks, Mark.
· Share on FacebookShare on Twitter

Comments

Categories