Redhot
is Blowin Smoke!
First of all I need to give credit to Moose. He sent me a PM yesterday offering his expertise if I needed some help, this being my first attempt at pizza on the grill. I did not do it as he suggested because I didn't have the proper equipment (bricks :becky
. But he did give some excellent advice when I told him how I was attempting to do the cook. His advice paid off big time and my pizzas both turned out perfect...so a big huge THANKS to you Moose!:thumb:
Ok, so we had this beautiful strip steak left over from the other night and I thought hey, I wanna make a white sauce steak, onion and mushroom deep dish pizza!
So here goes...deguerre fired up the kettle while I prepared a creamy garlic, asiago and blue cheese white sauce. And boy did he get that kettle HOT!
I had one can of rustic french loaf dough and one can of pizza crust dough. I made one 12" and one 10" pizza. I oiled both cast irons well with EVOO.
The rustic french dough was used on the 12". Then added some sliced mozzarella and provalone cheeses. Then slightly grilled red onions and mushrooms.
Thinly sliced strip steak was added to the 12" then topped off with a little shredded mozzarella.
The 10" was built the same but bacon was used instead of steak. Then they went on the kettle one at a time. The coals were moved to the edge of the kettle so none were in the middle for a more even cook (Moose's advice). I removed them as soon as the crust was done but did have to throw them under the broiler for a minute to brown the top slightly.
Oh man these turned out so good! I loved the white sauce with steak, onions and mushrooms...y'all gotta try one!
^^^^I took it out of the skillet to slice.
And below...the bacon pizza was pretty darn tasty too! I mean come on, isn't everything better with bacon?!
And plated...
Thanks for looking!
. But he did give some excellent advice when I told him how I was attempting to do the cook. His advice paid off big time and my pizzas both turned out perfect...so a big huge THANKS to you Moose!:thumb:Ok, so we had this beautiful strip steak left over from the other night and I thought hey, I wanna make a white sauce steak, onion and mushroom deep dish pizza!
So here goes...deguerre fired up the kettle while I prepared a creamy garlic, asiago and blue cheese white sauce. And boy did he get that kettle HOT!
I had one can of rustic french loaf dough and one can of pizza crust dough. I made one 12" and one 10" pizza. I oiled both cast irons well with EVOO.
The rustic french dough was used on the 12". Then added some sliced mozzarella and provalone cheeses. Then slightly grilled red onions and mushrooms.
Thinly sliced strip steak was added to the 12" then topped off with a little shredded mozzarella.
The 10" was built the same but bacon was used instead of steak. Then they went on the kettle one at a time. The coals were moved to the edge of the kettle so none were in the middle for a more even cook (Moose's advice). I removed them as soon as the crust was done but did have to throw them under the broiler for a minute to brown the top slightly.
Oh man these turned out so good! I loved the white sauce with steak, onions and mushrooms...y'all gotta try one!
^^^^I took it out of the skillet to slice.
And below...the bacon pizza was pretty darn tasty too! I mean come on, isn't everything better with bacon?!
And plated...
Thanks for looking!
