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This pizza started with a home made crust and sauce. The sauce is made from fire roasted tomatoes, garlic and shallots with porcini mushrooms. It was topped with apple wood smoked Italian sausage, fire roasted shallots, sliced fresh mozzarella, and finished with shaved asagio cheese and fresh basil.

These steps can be performed at different times and saved for future pizza making. I roasted the tomatoes, garlic and shallots at the same time that I was smoking the sausage so the sauce picked up the apple wood smoke as well.

Fire roasted tomato, garlic and shallot pizza sauce

10 medium vine ripened tomatoes

5-10 cloves of garlic peeled

4-6 medium shallots peeled

3-5 TBSP Extra Virgin olive oil

salt

Coarse ground black pepper

1/2 ounce dried porcini mushrooms

If you are going to roast this on a smoke then you may want to pick up a disposable aluminum pan with a medium lip.

Slice the tomatoes in half and lay cut side down in your pan. Drop the garlic and shallots in between the tomato halves. Drizzle liberally with olive oil.  Salt and pepper to taste.

I cooked this on the Big Green Egg using natural lump charcoal and apple wood chunks. I smoked the ingredients for the sauce with the Italian sausage for about an hour and then left the tomato, garlic and shallot mixture for another hour after that. The grill was set up for indirect heat at 225 degrees.

you will notice that in the photos below there is more garlic and shallot than I suggested using in the sauce. I didn’t want to waste the cooking effort so I cooked as much as would fit on my pan. You can put away the extras for making other things. Save half of the roasted shallots for topping the pizza.

When the tomatoes, garlic and shallots are done pour any liquid off and reserve for cooking the sauce. Put the porcini mushrooms into the liquid to re-hydrate the mushrooms. Let everything cool to room temperature. Puree the tomatoes, garlic, shallots and mushrooms in a blender or food processor. Cook the puree in a saucepan over low heat until reduced to desired consistency. Let cool and put up until ready to use on your pizza. This sauce can be frozen for future use. It makes enough for maybe 6-8 pizzas depending on how much sauce you like on your pizza. This would also make an excellent base for other dishes that use tomato sauce .

For the crust… there are so many pizza crust recipes on the internet I’m not going to put one on here.

I cooked the pizza on the BGE as well. I set it up for indirect heat and a temperature of around 450 degrees. It works best if you have a pizza peel to get the pizza on and off the grill.

lightly cover the peel with corn meal. spread your dough out onto the peel then top with the sauce, sliced Italian sausage, sliced shallots and mozzarella. Cook for about 15 minutes. after about 5 minutes you may want to rotate the pizza to make sure there are no hot spots to prevent burning. After you remove the pizza top with basil and shaved asagio cheese.

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This weekend was the Formula 1 Belgian grand prix…which means it was time to find recipes from Belgium. We cooked Chicken braised in beer. It is basically a chicken stew with shallots, mushrooms and carrots. The recipe didn’t specify what type of beer; I chose one of my favorites which is Tripel Karmeliet. Sorry no photos of the Chicken dish. Stew doesn’t photograph well.


For dessert Teresa made a Chocolate mousse.

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Pizza on the Big Green Egg

When we bought the Big Green Egg we were told it could be used to make pizza that rivals what you get  at brick oven pizza restaurants. I have to say it certainly does. Admittedly we took a short cut instead of making the pizza from scratch we picked up a Papa Murphy’s take and bake pizza. I knew I would be cooking the pizza at about 600 degrees and I was concerned the paper tray it comes on wouldn’t hold up to that temperature so I took the effort to take the uncooked pizza off of the paper tray before cooking it. That is a fairly difficult task to accomplish. I was able to get it moved from the paper tray to a pizza pan by lifting the edges of the pizza and tossing corn meal under it. I also put corn meal onto the pizza pan and when i was ready to move it to the pizza stone it slide quite easily onto the pizza stone. I should point out that the pizza stone has to warm up to temperature with the grill or else the stone will probably break. Never put a cold (or room temp) stone into a grill or oven. The natural lump charcoal really give the pizza a nice wood smoke flavor.

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Big green egg update

The big green egg has performed admirably this weekend. It has now maintained a constant internal temp of 250 degrees for the last 25 hours. I must add that is without replenishing charcoal at all. In fact i have hardly touched it during the entire cooking process. I started the afternoon yesterday prepping the grill for a long slow cooking process. I made smoked pork spareribs yesterday afternoon and smoked kielbasa. After dinner last night I put on a pork shoulder to cook overnight to have pulled pork tonight for dinner tonight. The pork shoulder has been cooking for almost 20 hours now and should be ready to come off the grill. I’ll wrap the pork in foil and let it rest for about an hour before pulling it apart. I’ve been basting the roast with Crispin “The saint” hard apple cider which is fermented with Trappist ale yeasts and maple syrup. I think maybe that this is the best hard cider I have ever had.

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Chicken Paprikash

We made this recipe for the Hungarian Grand Prix this past weekend. This is really one of the best recipes we have come across. It is an extremely simple dish to make and very flavorful. I inadvertently picked up boneless/skinless thighs to use but it worked well. I chose not to make the Spaetzle but I think next time I will. I shot some photos of this dish but I’m not sharing them because I really didn’t like the way they came out.

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Teresa made this recipe for the weekend of the German Grand Prix.

This recipe came from

http://www.acplace.com/World/german.htm

German Pot Roast Recipe

4 lb Top or Bottom -round of beef
1 ts Salt
1 md Onion, peeled, sliced
1 c Dry red wine
1/2 ts Salt
2 tb All purpose flour
1/4 ts Black pepper
1/2 c Sour cream

Sprinkle 1 teas. salt in a large skillet, set over med. high heat and brown the roast well on all sides. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper.

Cover, turn to Low and cook 10-12 hours. Before Serving: Skim 2 Tab.. fat from the liquid in the cooker and heat in a medium skillet over low heat. Stir in the flour to make a smooth paste. Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened – about 5-7 min. Remove skillet from heat; stir in the sour cream. Serve sauce over the pot roast.

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The 10 Best Gastropubs In Dallas | Dallas Lists | The Feast.

 

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