Hey, Hoss...I Did It!

First semi-scratch pizza on the Egg. I guess I sort of cheated by using a frozen dough, but it sure worked out well. Just thaw in the fridge and set out about 20 minutes before beginning prep. Rolled on a stone ground cornmeal covered sheet of parchment with another on top. Misplaced the rolling pin but wine worked fine. Made a 3 cheese for Marina with Mozzarella, Queso Asadero (Mexican Provalone), and Parmesan. The magic stuff is the oil, basil, garlic mix in the bottle. Saw it yesterday and thought I'd give it a try. Brushed the entire dough with it prior to adding ingredients...really nice flavor.

The second I used the same cheeses with some lightly butter sauteed portobello pieces and black olives. I used no tomato-based sauce at all on this one, and the flavor of the "white" pizza was so fantastic, that I may never do anything but this in the future. I did like you said and did about a 4 hour "clean burn" on the Egg yesterday. Boy did it need it. I'm convinced that makes all the difference.

I left the parchment throughout the cook. No problems or bad taste. They weren't the prettiest pies in the world, but when Momma can't stop saying 'Ummmmm", then I know they were good. And, they were; especially the second one.

Good Sunday to you all.

Go Cowboys!

Mike