The trick is to smoke the meat and not make the meat smoke
STUFFED PIZZA - WITH THE WORKS
Date:July 03, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The first step was to make the filling which consisted of diced onions, green pepper and minced garlic.
The pepper and onion was sautéed for about nine minutes and then the garlic was added in for an additional minute.
The sauce was next and was made from: tomato sauce, tomato paste, grated Parmesan Reggiano cheese, ground thyme, basil and oregano, plus garlic sugar and Olive oil.
The ingredients were added to a nonreactive stainless steel bowl…
… and combined to make the finish sauce.
The pizza dough for the lower crust was rolled out in pierced with a dough docking tool.
The crust was placed in the 13 inch ceramic pizza dish, which had been boiled with olive oil. The lower crust was pre-baked for 10 minutes at 400 degrees.
The pre-baked crust is back in the kitchen ready to be filled. At the very bottom was a cup of shredded mozzarella cheese talked with half of the pepper, onion and garlic filling.
A layer of pepperoni was next…
… followed by the other half of the filling mixture…
…and another layer of shredded mozzarella cheese.
The upper crust went on next…
… followed by the tomato sauce…
… and some Parmesan-Reggiano cheese…
… and lastly some more mozzarella cheese.
The pizza baked on the Egg for 30 minutes using raised indirect cooking.
The pizza arrested for 15 minutes before slicing.
This pizza was a bit of work, but was well worth the effort. It had great flavors and was extremely filling.
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This pizza interested me for several reasons. First of all the full page picture of it looked simply amazing and we do eat with our eyes first. Secondly while I have made many deep dish pizzas, I have never made a two crust deep dish pizza pie. The recipe was written for cooking it direct/indirect in a 10” cast iron skillet. I changed it to use my Big Green Egg ceramic deep dish pizza pan. This pan is larger and I needed to double up on the ingredients. I alse changed the cooking method to all indirect and precooking the bottom crust for 10 minutes as is the norm for this pizza dish. Then I filled the pizza, added the top crust and finished topping the pizza. I will let the pictures tell the story of the assembly. I will cut to the chase and say the finished pizza was amazing. It had great flavor and texture. Everyone ate way to much, but it was that good.
Weber’s Best Summer Grilling Recipes - 2015: Stuffed Pizza with the Works - Page 48