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H-E-M-P Pizza, no pun intended

Buckwoody Egger
Buckwoody Egger Posts: 1,484
edited November -0001 in EggHead Forum
Ham
Eggplant
Mushrooms
banana Pepper
Pizza

No pun intended (and no hemp included), but we had a laugh as we thought up the name. Goes great with Sweetwater 420 beer!! My favorite pizza is Ham, Black Olives and Banana Peppers so we deviated a little and it was AWESOME.

Here's the how-to. We used Publix Italian pizza dough and let it thaw/warm and expand to the point it was about to bust the bag. Their dough can be a little odd to handle when cold so it was way better this way. It was workable into two thin medium pizzas. The sauce was Dei Fratelli in the can and mozerella shredded from a block.

First, while the Egg warmed up, we threw diced eggplant in an aluminum foil pouch with EVOO, salt and pepper at 350-400 for at least 20 minutes. It had a bitter taste on it's own and cooked halfway to a mushy consistency. Then we pulled it to put on the pizza with diced ham, sliced mushroom and banana peppers. The eggplant tasted great once it finished cooking with the pizza.

The setup is platesetter (legs down) with the BGE pizza stone on three extra BGE feet. Keeping the temp at 400, it took about 15-20 minutes +/- to cook the first thinned crust. The second pizza was a little smokier and better tasting-- cooking for 15 minutes at 425-450.

We really enjoyed the cook and the blend of flavors. My dog has drooled this much for less, but this was a great pizza. Happy Fathers Day everyone!

Before:
hemp_za_before.jpg

After (pizza 1):
hemp_za_after.jpg

Find the drool! Gracie wears an apron to dinner:
gracie_likes_pizza.jpg
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Comments

  • B&BKnox
    B&BKnox Posts: 283
    nice looking pies, I'll have to pick up some publix dough. did you use parchment paper to make it easier to move pie to stone? or just use well corn mealed peel.
    Be Well

    Knoxville TN
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  • WeberWho
    WeberWho Posts: 11,527
    Nice job on the pizza. The banana peppers is just the frosting on the cake! Think I might have the munchies now. Is that Pink Floyd I hear in the background?
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,484
    Thanks-- Yes, I actually cook with the parchment paper too. Makes everything a breeze.

    For Publix dough, we actually had a little trouble on Friday night because they sold us dough balls right out of the freezer around 4pm. Usually they are thawed and sitting in those open / reach in coolers. We let them thaw for 3+ hours and start to expand but only used one, put the other back in the fridge. Tried to cook at 550-600 and had somewhat burnt bottoms and shorter cooks. This one expanded a good bit in the fridge and sat out an hour or two to get to room temp.

    Sorry for the long reply-- I wanted to expand on this because sometimes I go back to this site and search how I did something!!
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