***SPECIAL*** Discussion Thread -> "National Pizza Month!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
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MadCityJim
Knows what a fatty is.
Baked Mussel Pie
I love Pizza! So in the spirit of Pizza Month, I’m going to enter a few of my more interesting pizzas. The first one was supposed to be my “Clambake Pizza”. Olive Oil, Parmesan, Romano, Spinach, Clams, and Bacon. But when I got to the seafood counter they only had about a dozen clams left and I needed to make two pizzas. Not to worry, they had plenty of mussels. So I decided to also make a “Baked Mussel Pie”.
I figured we could do a side by side taste test. Funny thing was that 3 of my friends had Mussel Pizza, but wouldn’t eat the Clam Bake Pizza because they don’t like clams. I don’t get it. So with my group the Baked Mussel Pie was the favorite because of the abstention of 2-3 people.
But then I’ll needed to decide if I should enter them separately or together. I guess I’ll enter them separately and see which one gets more votes.
So here goes the “Baked Mussel Pie”
First a swirl of Olive Oil, then the Parmesan and Romano cheeses. A sprinkle of garlic, then a few spinach leaves and then the mussels.
Then the Bacon!
Here’s my entry photo: “Baked Mussel Pie”, hot out of the oven!
I love Pizza! So in the spirit of Pizza Month, I’m going to enter a few of my more interesting pizzas. The first one was supposed to be my “Clambake Pizza”. Olive Oil, Parmesan, Romano, Spinach, Clams, and Bacon. But when I got to the seafood counter they only had about a dozen clams left and I needed to make two pizzas. Not to worry, they had plenty of mussels. So I decided to also make a “Baked Mussel Pie”.
I figured we could do a side by side taste test. Funny thing was that 3 of my friends had Mussel Pizza, but wouldn’t eat the Clam Bake Pizza because they don’t like clams. I don’t get it. So with my group the Baked Mussel Pie was the favorite because of the abstention of 2-3 people.
But then I’ll needed to decide if I should enter them separately or together. I guess I’ll enter them separately and see which one gets more votes.
So here goes the “Baked Mussel Pie”
First a swirl of Olive Oil, then the Parmesan and Romano cheeses. A sprinkle of garlic, then a few spinach leaves and then the mussels.
Then the Bacon!
Here’s my entry photo: “Baked Mussel Pie”, hot out of the oven!
MadCityJim
Knows what a fatty is.
Clambake Pizza:
Clambake Pizza:
Olive Oil, Parmesan, Romano, Spinach, Clams, and Bacon. I just love the concept of this pizza. Simple build, just a quick swirl of oil, sprinkle the cheeses and garlic. Top it with spinach and clams and bacon. The clams literally pop open in the oven, you can hear them. When the pie come out you dump the nectar and scrape out the meat from each clam onto the pie. All the juices combine with the cheese and the bits of clam to make a flavor explosion in your mouth.
Just the entry photo—
Clambake Pizza:
Olive Oil, Parmesan, Romano, Spinach, Clams, and Bacon. I just love the concept of this pizza. Simple build, just a quick swirl of oil, sprinkle the cheeses and garlic. Top it with spinach and clams and bacon. The clams literally pop open in the oven, you can hear them. When the pie come out you dump the nectar and scrape out the meat from each clam onto the pie. All the juices combine with the cheese and the bits of clam to make a flavor explosion in your mouth.
Just the entry photo—
MadCityJim
Knows what a fatty is.
Wisconsin’s Finest Pizza:
Wisconsin’s Finest Pizza:
Bratwurst, caramelized onions, cheese curds, and pink sauerkraut, all on a base of grainy mustard mixed with mayonnaise. It really tastes like you are eating a brat on a bun with all the fixings. I picked up the brats at a local shop where the make their own, and the cheese curds are made locally too. (In case you’re wondering where you get pink sauerkraut, all you do is finely slice some red cabbage, sprinkle it with a bit of salt and put it into a jar for 3-4 weeks.)
Here it is just in the oven
Here’s my entry photo
Wisconsin’s Finest Pizza:
Bratwurst, caramelized onions, cheese curds, and pink sauerkraut, all on a base of grainy mustard mixed with mayonnaise. It really tastes like you are eating a brat on a bun with all the fixings. I picked up the brats at a local shop where the make their own, and the cheese curds are made locally too. (In case you’re wondering where you get pink sauerkraut, all you do is finely slice some red cabbage, sprinkle it with a bit of salt and put it into a jar for 3-4 weeks.)
Here it is just in the oven
Here’s my entry photo
MadCityJim
Knows what a fatty is.
Pizza alla Puttanesca
Pizza alla Puttanesca
Probably shouldn’t translate from the Italian on this family website – nevertheless a few years ago I caught Nadia G’s Spaghetti a la Puttanesca episode and realized that this pizza, a family favorite, had evolved to have a lot of those same ingredients. So I finally have a name for it.
This summer, our discovery of anchovy stuffed olives turned out to really catapult this pizza to one that we make every time we fire up the oven. We cut the olives just in half and they impart just the perfect amount salty fishy anchovy umami to the pie. For this pizza I used a a crushed tomato sauce, Scaramoza cheese chopped into cubes, a sprinkle of Parmesan cheese, pepperoni, anchovy stuffed olives, and marinated artichoke hearts.
Here it is ready for the oven:
Here is the entry photo:
Pizza alla Puttanesca
Probably shouldn’t translate from the Italian on this family website – nevertheless a few years ago I caught Nadia G’s Spaghetti a la Puttanesca episode and realized that this pizza, a family favorite, had evolved to have a lot of those same ingredients. So I finally have a name for it.
This summer, our discovery of anchovy stuffed olives turned out to really catapult this pizza to one that we make every time we fire up the oven. We cut the olives just in half and they impart just the perfect amount salty fishy anchovy umami to the pie. For this pizza I used a a crushed tomato sauce, Scaramoza cheese chopped into cubes, a sprinkle of Parmesan cheese, pepperoni, anchovy stuffed olives, and marinated artichoke hearts.
Here it is ready for the oven:
Here is the entry photo:
BBQinMI
Full Fledged Farker
My entry is a pork verde pizza. You can read about the cook here http://www.bbq-brethren.com/forum/showthread.php?p=2674960#post2674960
peeps
somebody shut me the fark up.
I just got a stone and will be trying pizza soon on the grill top of my offset firebox since it has a domed lid. Will post up results when I do...
If you read the text I wrote underneath the picture in this post:
http://www.bbq-brethren.com/forum/showpost.php?p=2669565&postcount=1
You will understand why I have not entered a pizza yet...
BBQinMI
Full Fledged Farker
This entry is an unconventional cinnamon apple pizza
you can read the cook thread here
This is how it turned out
and below is my entry shot
you can read the cook thread here
This is how it turned out
and below is my entry shot
Dauvis
is Blowin Smoke!
This entry is an unconventional cinnamon apple pizza
...
This is how it turned out
...
and below is my entry shot
/drool
joshcary
Full Fledged Farker
Mugsterdad
Knows what a fatty is.
Gonna be hard to choose just one. Nice work everyone!
caseydog
somebody shut me the fark up.
If you read the text I wrote underneath the picture in this post:
http://www.bbq-brethren.com/forum/showpost.php?p=2669565&postcount=1
You will understand why I have not entered a pizza yet...
Ronelle has time to enter TDs. What's a Pizza TD without an entry from Moose?
The winner will be forever haunted by, "Would I have beaten Moose?" If you are okay with that, then don't enter. If I win, I want an asterisk by my name. *Moose didn't enter.
CD :becky:
DerHusker
Babbling Farker
Smoked Chicken, Onion, Broccoli & Sun Dried Tomatoes Deep Dish Pizza
Please accept this as another entry into the National Pizza Month Pizza Throwdown.
Details of this cook can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=174556
:becky:
Please accept this as another entry into the National Pizza Month Pizza Throwdown.
Details of this cook can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=174556
:becky:
DerHusker
Babbling Farker
Canadian Bacon, Red Bell Pepper, Onion & Black Olive Deep Dish Pizza
Please accept this as another entry into the National Pizza Month Pizza Throwdown.
Details of this cook can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=174557
:becky:
Please accept this as another entry into the National Pizza Month Pizza Throwdown.
Details of this cook can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=174557
:becky:
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