Pizza question...sausage and BBQ chicken

Hitch

Throwin a few questions in at once. Making about 6 pizzas tonight and some will take sausage and we are going to make a couple BBQ chick pizzas

1. Hot sausage and chicken breasts cooked together indirect over drip pan prior to pizza cook. What temp? and any sausage suggestions would be great.

2. We have a favorite BBQ sause already, but should we just replace our typical pizza sauce w/ that BBQ sauce?

3. Want to cook for about 8-10 minutes per 14" pizza. Does 450 sound about right? I always watch from above, but this forum is just too dang helpful to not get some advice.

4. Do you pre cut Spinach leaves or just leave them as they are?

5. Is there another cheese besides Mozzerella that I should be adding for extra awesomeness?

Thanks for everything already, and I will hopefully post pics tomorrow. My favoirte pizza BTW is Pepp, Ham, Mushrooms, and Green & Black Olives. Tastes just like a Muffaletta sandwich but so much better.

Hitch

EmandM'sDad

Here's my 2 cents.

i'd do the sausuge and chickens direcr on a raised grid @ 350-400 dome. get a little sear and nice browning. Pull them off a l;itle before done.

2. Use the BBQ sauce, but a little goes a long way.

3. I always do pizzas at 550-600. cheese and crust finish together.

4. tear the leaves.

5. 1/3 mozz,, 1/3 fontina,,1/3 aged provolone,, add some Parmesian if you like.

Like I said just my 2 cents and everybody's tastes are different.

TomM24

You can make it like Eggtucky's pizza in the baking section of the recipes and use Mexican 4 cheese.

fishlessman

theres a place up here that makes a good bean town pizza. hotdogs beans and bbq sauce. i only like a little bit of any sauce and run into cooking problems going with much over 2 tablspoons for the thin crusts i do. cheese i like are mozz, fontina, and asiago.

Darnoc

Aged provolone and a firm asiago cheese will add a nice bite.I would do a four to one ratio on the mix.

I would stick to a pizza sauce but do what you are in the mood for.

I would suggest a 500 degree fire with a plate setter legs down with the pizza stone on top with spacers under the pizza stone.Don't forget to pre heat the stone for at least twenty minutes.

All I can say for the spinach leaves it's up to you.I like them cut in half.

fishlessman

rethinking, i might coat the chicken with the sauce too and maybe add some bluecheese

crghc98

Just a comment on cheese...I like to add a little cheddar. Depending on your tastes but I like a sharp. It melts well and pulls together the other cheeses.

Eggtucky

1. I cook the chicken indirect, the sausage direct in CI skillet on the egg. I like either good fresh made country style or italian sausage.
2. Fav sauce will do, I only use a few tblspoons though or it becomes the dominant flavor
3. Temp depends on type of crust...I often use Mama Mary's pre-made..they cook well at 400-450 in 15 mins
4. When using spinach and mushrooms, I sautee them first in evoo or butter before adding to pizza..
5. Grated fresh cheeses of any kind are always best.. in a rush I also have used the pre-packaged mexican 4 cheeses you can buy at any store..
6. Last but not least..you cant really screw up a za as far as flavor..try whatever you like and mix n match!

There's as many ways to make za's as there are toppings for za's..just a few suggestions I've used.

Hitch

This was one of 6 perfect pizzas last night! This was the last one where we just threw all of the rest of the toppings on and it turned out to be one of the best!

BBQ chicken pizza was perfect, so thanks for all the suggestions. :P

Loving the egg like crazy!

Hitch