The trick is to smoke the meat and not make the meat smoke
GREEK PIZZA w/ YOUGURT-MINT SAUCE
Date:August 03, 2012 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 the Yogurt-Mint Sauce. It used Greek yogurt, sour cream, cumin,mint, lemon juice, salt & pepper.
The ingredients are ready to mix.
The finished Yogurt-Mint Sauce gets placed in the refrigerator until you need it
The Egg is set up for grilling pizza. The Platesetter is installed on the grill legs down. The pizza stone is on top of the Platesetter. The Egg gets heated up to 600 degrees and is held there for 30 minutes to prepare the pizza stone.
The spicy grilled lamb is next. It used: Ground lamb, cumin, cinammon, oregano, minced garlic, Kosher salt & olive oil.
The lamb is mixed with the herbs & spices and gets browned in a sautee pan.
A pizza dough ball large enough for a 10"-12" pizza crust, is ready to be rolled out.
Here the dough has been coated with the sauce.
Next comes the spicy lamb mixture..
..then the feta cheese goes on...
…the artichoke hearts go on next...
…lastly comes the thinly sliced red onions.
The pizza has just grilled on the Egg for 5 minutes. Despite the relatively short cooking time, the toppings are all well heated and cooked through.
The pizza gets topped with the yogurt mint sauce & is now ready to eat.
This pizza was a wonderful blend of interesting flavors and was definately not your typical pizza.
The crust for the pizza was very crispy. You could hear it crunch as people chewed on them. I am going to try cooking the pizza for perhaps 30 seconds longer next time to see what I get.
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For my first pizza on my new Big Green Egg, I wanted to do something special. I picked this pizza from The Big Green Egg Cookbook because it was not even close to any pizza I've ever tried. I used the recipe in the same book to make my own dough. The cooking method recommended for pizza on the Egg, is way different than what I did on my gas grill. On the gas grill I cook the first side directly, then I pull the crust and flip it and top the grilled side. The pizza goes back on the grill and finish it indirectly. This yields a tasty crust that is grilled on two sides. This was my favorite aspect of grilled pizza: The crust that is crispy and tasty from that two sided grill. The disadvantage is there is a lot of handling out at the grill. Also in the Winter you really need to bring the pizza crust inside to top it.
For the Egg you install the Platesetter legs down and place a pizza stone on the grill. This places the stone right at the level of the seam of the grill, right at the base of the dome shaped lid. The Egg is preheated at 600 degrees for 30 minutes with the pizza stone in it. The pizza is cooked for 5 minutes and this yielded a wonderful cracklingly crisp crust. It also has the advantage of the pizza being topped in the Kitchen and no need to open the cooker once the pizza is on it. This was my first crust using my pizza stone, which until now I had used exclusively for bread baking. When this first pizza was done I declared a tie for this version of the crust versus what I could do on the gas grill. I liked the added crispiness of the crust, but I feel the gas grilled version is slightly tastier by virtue of the double side grilling. By my second pizza I declared this method the overall winner by virtue of ease of cooking.
I liked the the toppings on this pizza, which was way outside my norm, and my wife loved it. It was definitely something I liked a lot, but feel it is not an everyday pizza for me. But for a great change of pace pizza this one is great!