Sunday, July 15, 2012

Pizza on the Egg...simple and amazing!

Two pizzas tonight, one pepperoni (turkey); and one Italian Sausage with onions and heirloom tomatoes.  The tomato sauce was a family secret canned recipe...still fighting the inlaws to get the ingredients.  The finished pizza's are shown here on two Emile Henry Pizza stones.  Great for cooking and/or for serving.

  • 2- Pillsbury Pizza Dough mix
  • 1/2 Cup Hot Water  (for each mix)
  • 1 Lb. Italian Pork Sausage
  • 1/3 Red Onion
  • Turkey Pepperoni
  • 4 Cups of Mozzarella (finely shredded cheese)
  • EVOO
  • Pizza Sauce (about 1/2 Qt)
  1. Mix Dough with 1/2 cup hot water (20 stirs) and let set for 5 minutes.
  2. Spread on parchment paper (about 12 inch circles)
  3. Spread thin layer of EVOO on dough
  4. Add a layer of pizza sauce; two cups of Mozzarella
  5. Pizza one: Add a layer of pepperoni and top with more cheese (total 2 1/4 Cups)
  6. Pizza two: Pre-cook the sausage and repeat steps 1-4, a layer ot paper thin tomato and cover the pizza (half in this case) with red onion.
  7. Top with sausage and a 1/4 cup of cheese
  8. Cook in BGE on Plate Setter, Legs Down at about 535-550 degrees for about 10 minutes maximum, lid down. Remove and let set, cut and serve.