Homemade Pesto Pizza

blasting said:

Brent, that is an incredible looking pie!

Thank you my friend!

Legume said:

Beautiful, I absolutely love pesto.

Brother, I could eat pesto for breakfast!  We have basil plants potted in a place on our deck where they thrive.  I make a batch once a month during summer and we have it all winter.  Thanks!

Gunnar said:

Really nice pie.....

Thank you brother!

CheeseheadinAZ said:

That looks awesome @bgebrent!  Whenever I cook a second I struggle to keep it from burning. Any thoughts master pizza maker??

Yeah, I've done that too.  A lot of variables in play.  Key is know your dough and what temp it likes.  The other key is maintaining temperature in the egg.  What tends to happen is the dome gets opened a couple times cooking pie #1, removing parchment paper (I use it), rotating pie 180 degrees for even cooking etc.  each time you open it up you're stoking the fire.  So what was 500 or 550 for pie #1 becomes 600-650 etc.. Even though the dome temp doesn't recover to show the increased temp.
stabilize the egg for 30-45' and anticipate pie #2 going a little quicker-that means lighter on the toppings so crust and toppings finish appropriately.  Hope that's helpful brother.  And, I'm no master

CheeseheadinAZ said:

Hah. Great tips. I'll keep trying!!

Post it up brother!  Love pizza.

bluebird66 said:

Beautiful!

Thanks brother!

northGAcock said:

Beautiful pie there Brent. Made me some OO dough this afternoon. Gonna burn a few tonight myself. 

Thanks Robin, I'm looking forward to seeing your pies man!

YukonRon said:

bgebrent said:

YukonRon said:

Nicole may have German heritage, but it looks like your's is Italian with these pies you keep turning out. 
The looked delicious and I know they did not dissapoint.

Thanks Ron!  And you know I'm German-Irish, and love Italian food!  

Explains everything. Nicole is a wonderful human being. Just kidding, you guys are awesome.

Laughing with you brother!  I'll pm you tomorrow if time in the 'Ville will work for a visit.  Hope so.

Mattman3969 said:

Awesome looking pie sir!!   

Fresh pesto is in a league of its own. You mentioned breakfast and pesto.  I like to take red pepper slices, cook the egg in the slices and finish it off with pesto.  Crazy good. 

Holy Shlt Matt, first time I bookmarked my own post to save your comment!  Thanks brother!

theyolksonyou said:

That pie is top shelf!  Bravo, sir. 

Thanks Jason!!