Andouille Pizza on the Egg

[CajunChris]

Happy Wednesday everyone! Tried my luck today at making a pizza on the egg. The dough recipe I used came out decent I thought, I tried stretching or "Tossing" or "slapping" the dough and failed miserably...really need to work in a pizza shop for like a month to get it down. So I folded my cards and used a rolling pin, which I know is blasphemous in the pizza world haha, however I will be honest and say I couldn't taste a huge difference with the dough. I made a Basil Pesto and used the Leftover Andouille I made. Used Mozz and Cheddar cheese and topped with arugula.

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• CajunChris
• May 9, 2018

Andouille Sausage , Pesto and Arugula Pizza

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• CajunChris
• May 9, 2018

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• CajunChris
• May 9, 2018

Got the egg to about 650, it cooked in roughly 8-9 min. Really came out quite good and I used some Pecan wood which gave it a nice wood/smoke flavor. Cheers.

 

[jaxgatorz]

That looks great !!! Nice job..

 

[BKING!]

Wow that looks good! I’m a big pesto fan and I bet that was good on that pizza. Pizza is one thing I haven’t tried on the kamado yet. Sad since I’ve had the darn thing for a year now.

 

[gmc2003]

Nice job on the pizza, looks really good.
Point for sure.
Chris

 

[tx smoker]

"Pizza is one thing I haven’t tried on the kamado yet. Sad since I’ve had the darn thing for a year now."

I don't have a Kamado but do have an XL BGE. I'll tell you in no uncertain terms....once you do a pizza in your Kamado you'll never cook one in the oven again. There is just no comparison. In addition to great pizza, the best lasagna I've ever eaten...and the best I've ever made for that matter....was cooked on the Egg. It's a whole new world once you start into all the things you can do on those cookers.

Opening the flood gates,
Robert