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    Pizza night with friends (and pics)

    Posts: 2,348
    edited December 2016 in EggHead Forum
    Had some friends over for dinner to find out about their holidays, and share our experiences from our USA road trip. Cooked our house staple pizza on the egg, Moroccan lamb with spinach and goats cheese. Only problem was I made one ... should have made another one. :D

    Served with German and Austrian Pinot Noir.

    Pizza recipe ⟹ http://wp.me/p7qSlA-26c







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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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    Comments

    • Posts: 215
      Looks like art. Bet it tasted amazing
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    • Posts: 215
      I like the mat to roll it out on. Looks like it helps you keep consistent sizing. 
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    • Posts: 174
      I love Goat cheese pizza. This ones looks incredible! Tell me about this lamb... I'm intrigued. 
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    • Posts: 2,348
      edited December 2016
      @EggDan it's Moroccan lamb sausage meat that we get from our local butchers. The exact spices aren't listed on the packet, when I asked them a while ago they said it had cumin, turmeric, paprika, coriander and garlic powder in it.
      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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    • Posts: 6,629
      Awesome looking pie!!!
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 2,348
      edited December 2016
      Slabotnick said:
      I like the mat to roll it out on. Looks like it helps you keep consistent sizing. 
      It does, however the main reason I use one is to ensure that the pizza isn't too big, causing the crust to burn.

      Experience has taught me to make a pizza with a diameter 1 inch less than the BGE pizza stone (mine is 14 inches). This diameter maximises the surface area of the pizza and means that, with careful placing, there is no overhang that can cause a burnt crust ... which I did used to do until I got the sizing mat.
      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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