contest BEGIN! Pizza Rustica Throwdown

[Deathtosnails]

Ingreds for 2 pizzas. Dough is in the fridge. That's German blue cheese at the bottom. I didn't end up using the spinach.

This is my pizza rig. Foil works really well.

 

[Booma]

Alright warming up, had some friends around for the day, so why not have a beer or two, maybe three and throw a few pies.

Did a margarhetia. then there kids wanted Ham + Pineapple, Meat lovers with charred capsicum, BBQ Chicken amoeba style

Ok so i thought id try a few different things this time, couple of strange flavours that work well together and just wing it.

So first of all there was a Crab/Cream cheese and Calamari pizza

Then a Pear, Walnut and Blue Cheese pizza

Firs pic is the crab and cream cheese mix, uncooked pizza followed by the uncooked Pear pizza

 

[Deathtosnails]

Lookin good Booma

Here's the build of my first pie

Dough, pesto, capriciossa (like mozzerella), maple syrup glazed grilled pumpkin with salt and crushed dry chilli, lightly crushed anise. Into the bbq for 10 minutes with a chunk of nectarine wood.

3 minutes before I took it out of the BBQ I added some hand shredded prosciutto and blue cheese. Resting on a cooling rack inside.

 

[geeme]

Nice, bof of ya!

 

[JayT]

Looking great! I was expecting Booma to walk away with this thing. And "amoeba style" ! I have created a legend! Stick that in your butt TB!

 

[Booma]

SWEET CRAB & CALAMARI GOO

Perfect Pizza Dough (this is the best dough i have made by far, tried several variations, give it a shot)

5 1/4 cups unbleached bread flour
2 teaspoons salt
1 1/4 teaspoons instant yeast
2 tablespoons olive oil
1 tablespoons sugar
2 room temperature water

-Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball. I mix by hand.
-Let dough rest for 5 minutes, then mix again for one minute to make a smooth, very tacky ball of dough.
-Move dough to a oiled work surface and fold the dough into a smooth ball. Let it rest for 5 minutes and then stretch and fold the dough into tight ball. Repeat this again, two more times, at 5 minute intervals.
-Place the dough in a oiled bowl, cover and place in the refrigerator. Leave in fridge for 6 hours and remove 2 hours before use.

Pizza Ingredients

125gms Cream Cheese
200gms Crab Meat
Thai Birds Eye Chilli
Dozen Calamari RIngs
Tsp Capers
Tsp Lemon RInd
1/2 Red Onion
Few Anchovies
Sweet Onion
Sweet Chilli Sauce

Combine cream cheese, crab, Birds eye, lemon, anchovies and sweet onion, mix to smooth blend. Spread over pizza dough. Thinly slice red onion and place on pizza, spread capers. Top with calamari and sweet chilli sauce.

Pizza was placed in WFO at about a floor/hearth heat of 400 deg celsius, cooked for about 2mins and then served.

 

[frydad4]

You guys are kicking some butt there!
I love the flavor combinations!

 

[Booma]

PEARZOLA! PIZZA

Perfect Pizza Dough (same dough as before, nice and tasty, chewy, yet soft and flavoursome. Just made base a little thicker this time)

5 1/4 cups unbleached bread flour
2 teaspoons salt
1 1/4 teaspoons instant yeast
2 tablespoons olive oil
1 tablespoons sugar
2 room temperature water

-Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball. I mix by hand.
-Let dough rest for 5 minutes, then mix again for one minute to make a smooth, very tacky ball of dough.
-Move dough to a oiled work surface and fold the dough into a smooth ball. Let it rest for 5 minutes and then stretch and fold the dough into tight ball. Repeat this again, two more times, at 5 minute intervals.
-Place the dough in a oiled bowl, cover and place in the refrigerator. Leave in fridge for 6 hours and remove 2 hours before use.

Pizza Ingredients

1 Pear thinly sliced
1 tblsp Caster Sugar
1 tblsp Brown Sugar
1 tblsp Crushed Walnuts
1 tsp Habanero Powder
1 tblsp Butter
1/3 Cup Gorgonzola Blue Cheese

Melt butter and spread over pizza dough. Spread caster sugar and brown sugar over butter. Mix in habanero powder. Place pear slices. Sprinkle walnuts over pizza. Crumble blue cheese all over

Pizza was placed in WFO at about a floor/hearth heat of 400 deg celsius, cooked for about 2mins and then served.

 

[texas blues]

Alright y'all, its teaser time for my Tex-Mex Pizza.

Pinto beans with whole roasted garlic & balsamic vinegar.

Dough all happy.

Flank steak for marrying with cilantro, garlic, lime zest, kosher salt and olive oil.

Fired up the grill for the carne.

This is how we roll.

Par baked on the grill for 2 minutes and then back inside to load up with yum yums.

From bottom to top..

pinto beans
shredded jack & cheddar cheeses
sliced grilled flank steak
sliced pickled jalapenos
sliced black olives
more shredded jack & cheddar
more black olives
more peno's

Tex-Mex rocks everthang!

Final plate comin'!

 

[geeme]

So the little cheap-azz grill I picked up at Walmart isn't going to work out. Amongst other things, the enamel on the lid is peeling - don't really cherish the idea of that flaking off into my pizza. Time for Plan C.......

 

[ColoradoRonin]

A few more teaser pics of the RoninKitchenGarden..
Before:

After:

Unfortunately here in Colorado we have burning restrictions in place, so it's on the gas grill for this one...

 

[texas blues]

Looking great! I was expecting Booma to walk away with this thing. And "amoeba style" ! I have created a legend! Stick that in your butt TB!

You ain't created nuthin'!

I don't see your stinkin' throwdown pizza anywhere.

 

[JayT]

Oh contraire mon fraire. I did create the amoeba pizza a cousin of the SoFlo Artisan pizza. And it will be done when I am damn good and ready.

 

[texas blues]

TB's Tex-Mex Pizza Chingon

The pizza dough:

2# bread flour

2C 110F h20

2T olive oil

1T ADY

1T sugar

2t kosher salt

Bloomed all ingredients and then incorporated the flour.

Proofed one time and divided into 4ths and balled for 2nd 24 hour proof in the fridge.

Rolled out, docked and par baked on a gas grill.

The toppings from bottom to top:

Pinto beans w/ roasted whole garlic & balsamic vinegar

Shredded cheddar & jack cheese

Marinated & grilled, sliced flank steak

Sliced black olives

Pickled sliced jalapenos

Diced avocado

Baja Splooge (mexican crema, lime juice, lime zest)


Get down brown on this.

Zippy, gooey, steaky, scheezy.

Tex-Mex style y'all!

 

[nate6279]

I never thought a tex-mex pizza would be good but that looks great. Everyones looks great! Why aren't there any beers next to these pizza's?

 

[geeme]

Nice, TB, looks tasty!

Ok..... I'm sharing this with you all so you can either a) celebrate with me if it works, or b) laugh with me if it doesn't!
Plan C is actually a slight modification of Plan A. Plan B was a cheap-azz grill from Wally World, but that's not working. Here's the setup:

- Using my electric grill as a base ONLY - it won't be plugged in or turned on. It's a good working height though, and heat-proof, so no extra safety precautions need to be taken.
- Foil-lined my 10" cast iron skillet, and put a double layer of charcoal into it, which will be lit when the time comes.
- Charcoal grate on top of that. The pizza stone will be laid on top of the grate after the coals are good and hot. The grate serves both as a platform for the pizza stone, and also allows a bit of oxygen to get to the coals.

Will it work? Your guess is as good as mine! Or, as we from Texas say: We're fixin' to find out!

 

[texas blues]

Great idea G.

Smart!

I never thought a tex-mex pizza would be good but that looks great. Everyones looks great! Why aren't there any beers next to these pizza's?

Because this ain't Drunken Chef Throwdown.

 

[SumOfMyBits]

Nice TB. You could fold that pizza in half and have one ginormous taco.

@G- Totally think you're going to smother your coals once you put the stone on to pre-heat. Sorry girl, but I just can't see that working.

You need to get more air to the coals. Maybe wrap some bricks in aluminum foil and stack outside of the skillet on the grill to get that grate up a little more... might have a chance.

 

[texas blues]

Sum, I believe you are correct.

Its gonna' need more air to work.

Rather than foil wrapped bricks she could use tightly balls of foil with grooves on the bottom to lock in with the CI, maybe like 4, one every 90 degrees.

 

[geeme]

Yeah, can't get the grate up any higher, due to the shape of the lid. If it doesn't work, it doesn't work, but I will have given it an honest try! If nothing else, I'll have a pizza to post in the last great pizza thread. Besides, this won't be the first time someone's told me something wouldn't work but then it did - here's hoping this turns out the same!

Ok so TB posted about the same time I did. I liked the balled-up foil idea - skip the CI entirely and just put the coals directly on the grill grate, then the coal grate on top of the foil. Set it up, looks like it's going to hold. Let the games begin!