The Perfect Pizza

Unknown

Hi folks![p]Great day here in St. Louis... mid-fifties. Got me and the Mrs. hankerin' for a pizza on the Egg. Started with a thin crust frozen St. Louis-style pizza crust. Smothered it in fresh garlic. Instead of pizza sauce, we used Sweet Baby Ray's BBQ sauce. Added freshly grated mozzarella. Then added some fresh basil. For meat, we used chicken spinach garlic sausage from Whole Foods (broiled it, then browned it in the pan, and finally sliced thinly). Arranged the aforementioned sliced sausage on the pizza like pepperoni. Added fresh sliced mushrooms and carmelized onions. [p]I have to say that I don't think I've had anything better on the Egg, and I love the pulled pork, brisket, ribs and steaks that I've made. But, in terms of quick and tasty, this cannot be beat. I encourage all to try it. Thin crust is the key. Happy egging to all...[p]B.A.

RRP

B.A., not sure which frozen crust you mean but our local Schnucks sells a non-frozen thin crust pizza shell made by ROMA there in St Louis. That is excellent crust and so handy! To each his/her own but the secret ingredients to my pizzas are the various cheeses I grate fresh each cook and the ball of fresh mozzarela which I also buy at Schnucks - though one word of caution - and I almost think it's a store trick...make sure they weigh the container with the ball of cheese before they put the "brine" in. At $12.99 per pound that's kinda expensive for tap water!

IamtheWalrus

$12.99 a pound! Fresh "Mootz" is easy to make at home....and cheap! I'll post a recipe in a few days under "FRESH MOZZARELLA". Keep an eye out. Paul