To finish out Labor Day weekend I made pizza. It was an Italian Meatlovers pizza with various Italian meats and cheeses.
The Egg has been heated up to 650 degrees with the pizza stone in. After pre-heating the stone for 30 minutes I will put the pizza on. Meanwhile there is some assembly required in Kitchen. The pizza dough is rolled out.
Next step is some Paul Newman’s tomato basil sauce
Followed by imported Italian Salami...
...and imported Italian Sopresatta...
...and the first layer of a 6 cheese Italian cheese blend...
...and imported ham..,
...and pepperoni (forgot to take picture) and a second layer of cheese.
The pizza stone has been preheated for 30 minutes at 650 degrees and the pizza is now on the grill.
Five and a half minutes later and the pizza is done. I went 30 seconds more than I originally planned to make sure all of the many ingredients were cooked. Turns out the 5 minutes would have been fine.
The pizza is ready to eat. It was so hot I burned my fingers very badly cutting it when my fingers touched some hot cheese.
The pizza was very flavorful, very hot (I burned my mouth too), and had a nice crispy crust.
Here is the obligatory picture of the bottom side of the crust.
I always liked pizza on the grill. I LOVE pizza on the Egg and I am finding I must have regular doses of it now.