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A smoked ham, chicken and sweetcorn pizza ... hit the spot

Stormbringer
Stormbringer Posts: 2,272
in EggHead Forum
Our first pizza cook of the year, using leftover smoked ham and chicken with sweetcorn. I used a long fermentation dough recipe that's a derivative of the Ken Forkish one. Raised up into the dome using the PSWoo extender and cooked at 400C for four minutes. Lovely crisp crust. Went very well with a 2006 Ch. Grand Mayne. The dough recipe is in this blog post:

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

Just about ready atop the PSWoo:
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Deploying using a Superpeel:
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Temp gauge sticking out so it doesn't hit the pizza:
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Crust porn:
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Ready for the cut:
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Thanks for looking!
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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.co.uk
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Comments

  • loco_engr
    loco_engr Posts: 5,794
    interesting combo of toppings . . . totally new concept  =)
    looks yummy!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • GATraveller
    GATraveller Posts: 8,207
    I like the way you think! That crust........yes.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • JohnInCarolina
    JohnInCarolina Posts: 32,959
    I'd destroy that - looks great!  And your photos are like magazine-level quality.  Beautiful.  
    "I've made a note never to piss you two off." - Stike
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  • StillH2OEgger
    StillH2OEgger Posts: 3,846
    Don't know if I've ever considered corn on a pizza before, but man does that look great.
    Stillwater, MN
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  • Stormbringer
    Stormbringer Posts: 2,272
    Cheers folks. @JohnInCarolina as usual SWMBO smashed it with the pics using her IPhone 11 plus. 

    @StillH2OEgger we were skeptical if the corn too but it really worked. It was tinned corn that was drained. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • TideEggHead
    TideEggHead Posts: 1,345
    Oh man that crust! I’d kill that, great work!
    LBGE
    AL
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  • Stormbringer
    Stormbringer Posts: 2,272
    TideEggHead said:
    Oh man that crust! I’d kill that, great work!
    Thanks. The dough is a long fermentation one but heck, it's not like I'm going anywhere at the moment so it's good to interject working at home with non-trivial non-work stuff.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Carolina Q
    Carolina Q Posts: 14,831
    I've never seen or heard of corn on a pizza. A couple of years ago, I read that the most popular pizza topping in Brazil (or was it Argentina?) was PEAS! So I figured, how bad could it be?! It wasn't horrible, but it wasn't great either. In any case, I haven't tried it again. =)

    The other stuff is spinach...

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

    Michael 
    Central Connecticut 

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