The trick is to smoke the meat and not make the meat smoke
ITALIAN MEATLOVER'S PIZZA - BGE VERSION
Date:September 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.
I was trying a store bought dough ball for this pizza which has just been rolled out. The other ingredients are gathered. Meanwhile the Egg is at 600 and is preheating for 30 minutes.
The Newman’s Own Tomato Basil sauce has been spread out. I make my own version of this sauce, but I can't tell much difference between this and my own.
The first meat is imported Italian salami..
..followed by some imported Italian sopresatta which has been cut into quarters...
…then the pizza gets topped with it's first layer of a 6-cheese Italian cheese blend...
…next comes imported ham...
…the final meat is pepperoni (I forgot to take picture) followed by a second layer of the 6-cheese Italian cheese blend.
The pizza is on the Egg where it will cook for the next 5 minutes.
The pizza is done. I added 30 seconds to the cooking time because I was worried about all of the ingredients cooking through. I needn't have worried, everything was cooked through and 5 minutes would have been fine.
This pizza was so hot when it came off the grill I burned my fingers while slicing it.
This pizza had great taste and I managed to burn my mouth on it to. So next time I will definitely stick to the 5 minutes cooking time for sure, the extra 30 seconds wasn't needed.
This strebought crust had more of a rise than the dough recipes I've made.
The crust was evenly cooked and crunchy.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
The Big Green Egg does such a good job with pizzas, I have a feeling they will go into regular weekly rotation around here. This pizza used a store bought dough ball, Newman's Own Tomato Basil Sauce, various imported meats you will see from the pictures and a 6-cheese Italian cheese blend. The pizza was cooked in normal BGE fashion: 5 minutes on a BGE with an Emile Henry pizza stone that has been preheated to 600 degrees .for 30 minutes.
My Own Concoction: You should be able to reverse engineer it from the Pictures.