Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pizzas...and some new recipes

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
I tried to replicate the great White Calabrese pizza from Bufalina (another great Nepalotano place in Austin), turned out different but very good. Razor thin Serrano slices, garlic, olive oil, mozzarella, Italian salami, basil, thinly sliced Parm. 



Next up, Rocket v2: garlic, olive oil, parmigiana, arugula, cherry tomatoes, prosciutto, spritzed with fresh lemon. 


Then pistachio: olive oil, garlic, mozzarella, Parm., salami, fresh crushed pistachio pieces 



LBGE & SBGE.  Central Texas.  
· Share on FacebookShare on Twitter

Comments

  • bgebrent
    bgebrent Posts: 19,636
    Looks great and sounds delicious.  Your crusts look kinda light in color.  What was your dough and temp?
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    those look GREAT!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • CPARKTX
    CPARKTX Posts: 2,095
    @bgebrent I did the overnight dough from FWSY but they seemed turn turn out a bit wetter than usual. Cooked at about 600 dome. 
    LBGE & SBGE.  Central Texas.  
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    I'd eat all three.  
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,435
    Nice!  . . I'll just say real flavor from dough comes when you give it some color on top & bottom.  All about making ur dough formula match your ovens temp/time.  I dont have it figured out, but Love trying . .  pizza is the ultimate experiment.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • FATC1TY
    FATC1TY Posts: 888
    Looks great. Try a dryer dough or a smidge of sugar in the dough if you like the texture. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,530
    The toppings look lovely. How long were they cooked for, and did you raise into the dome?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • CPARKTX
    CPARKTX Posts: 2,095
    @Stormbringer  I cooked at about 600 dome, they don't take very long...maybe three minutes or so.  I don't have a setup to get as high in the dome as I would like, I use platesetter legs up, factory grate, ceramic feet, pizza stone.  
    LBGE & SBGE.  Central Texas.  
    · Share on FacebookShare on Twitter
  • plandreth
    plandreth Posts: 31
    Look Great! I did pizzas 2x this week and plan to this week as well. 
    · Share on FacebookShare on Twitter
  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    You had me at pistachio

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    The well known Pizzeria Bianco in Phoenix has a signature pie called the "Rosa". It is topped with red onion, parm-regg, rosemary and unsalted pistachios. I've never been there, but I've made the pizza a couple of times. Surprisingly (to me anyway) good!
    http://www.foodandwine.com/recipes/chris-biancos-pizza-rosa

    Yours looks better, but here's mine...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,530
    edited January 2017
    CPARKTX said:
    @Stormbringer  I cooked at about 600 dome, they don't take very long...maybe three minutes or so.  I don't have a setup to get as high in the dome as I would like, I use platesetter legs up, factory grate, ceramic feet, pizza stone.  
    Thanks. Mine look like that after about 2.5 mins, I cooked raised into the dome using fire bricks to support at around 650-700, otherwise exactly the same setup as you. Also for 5 minutes but I prefer a more well done crust, but I guess that might frazzle your toppings. :)


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


    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,435
    spinach Za looks masterful - love the top browning.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • CPARKTX
    CPARKTX Posts: 2,095
    @Carolina Q that recipe looks really good, I will have to try that.

    @Stormbringer thanks for the tip on using firebricks...not sure why I didn't think of that, I have some sitting on my Egg table that I use for Yakitori.  
    LBGE & SBGE.  Central Texas.  
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    As one who loves the pie....Those look mighty good right there. Keep up the good work.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,548
    OMG!!  That looks fantastic. Love the combo of flavors you used. 
    · Share on FacebookShare on Twitter

Categories