daninpd

Welcome to you, Joe and Junior!

This is the second of my two "experimental" pizzas, the first was a eggplant crust, this one is a no sauce pizza. I started with 2-1/2 lbs of sweet Vidalia onions peeled and sliced thinly. Cooked them in 1/2 cup olive oil,covered, medium low for 30 minutes until soft and just starting to color, then uncovered for another 30 minutes at medium heat stirring pretty often until they were cooked down and nicely caramelized then added some S & P until it tasted right. My crust was "24 to 48 Hour Dough" from "Elements" that had been going 48 hours. Formed a 12" pie and spread a thin layer of shredded Mozz and Parm, then topped that with the caramelized onions. I cut thin slices from a pork tenderloin and spread them around on top of the onions. Had the Akorn almost pegged between 650 and 700 with the pizza stone preheated, so it only took about 7 minutes to get really crispy. It's not flashy or colorful but there is a lot of flavor going on here.

Welcome to the Guru. Please continue to publish your results using different barrel wood for smoke. Very interesting idea.

This cook starts out with a confession: Before now I have never made or ordered a Pizza Margherita. When cooking it always looked too simplistic, in a restaurant it was always "What is it, 5 ingredients? Can't be worth the price." So with "Elements of Pizza" in my lap and a tomato plant on the deck pumping out tons of dime size, sweet cherry tomatoes I decided to try it for the first time. Big revelation. With a good crust and all premium ingredients this is a prime pizza. I used the "24 to 48 Hour" dough from "Elements", some sauce made from Italian San Marzano tomatoes, good Parmesan and Mozzarella and fresh basil leaves. Added some of the little cherry tomatoes from my really happy plant and got a really colorful and flavorful pizza. Sometimes simple is better...

Welcome to the forum. The back yard is starting to look crowded (and that's a good thing).

You're right to be suspicious of that eggplant crust. A New York style crust would work better with the eggplant parmesan.

Here's the best explanation of Italian flours I have found: https://www.cooksinfo.com/italian-flours

I have been considering combining Eggplant Parmesan and pizza for some time but kept worrying about overcooking the eggplant. Then a video posted by @LargeRedJoegot my attention: Cook it in stages! I used this recipe for a eggplant pizza crust https://lexiscleankitchen.com/paleo-eggplant-pizza-crust/. After baking the crust I topped it with some San Marzano tomato sauce and a combination of Mozzarella and Provalone and baked again at 400. I made some of my favorite eggplant cutlets with Parmigiano Reggiano in the eggwash, fried them to golden brown and arranged them on top of the pizza and topped with more of the Parmigiano Reggiano and baked again in the Akorn at 400 for 8 minutes. It's a nice combination, though when I do it again I'll use a thin New York style crust to get a double crunch of crust and eggplant.

Welcome to the Guru. I like your choice of cookers and doctors. "Yeah, you're fine, let's talk about BBQ".

You did very well. From what I've seen offsets may look cool but are better left to pros. Kamados are starting to look cool.

You bet. That video gelled a recipe that has been floating around without a solution. Gonna be fun.

I had the idea to use phyllo dough for a pizza crust but didn't want to do the usual tomato sauce. Hey, I've got 3 varieties of basil growing on the deck, so it's pesto pizza. Started the pizza base with thawed phyllo dough, brushing the first 2 sheets with butter and sprinkling the 3rd sheet with grated parmesan and keep alternating like that. Made pesto with 3 varieties of basil plus parsley, parmesan and toasted pine nuts. Topped with sun dried tomatoes, Feta and soft goat cheese. Baked in the Akorn at 375 for a bit over 20 minutes until the cheese was just starting to brown. Crispy phyllo makes a great crust and is something to explore more. I'm going to keep posting as I cook this week.

Nice video. I've always liked cooking progressively like that, first learned what it does for flavors from Paul Prudhomme adding the same spice mix at 4 stages of cooking a dish. And from a chef at a little B and B who cooked all the components of Coq au Vin separately before combining for a short chance for the flavors to come together for a finished dish. I like this application for pizza and it's giving me ideas.

Welcome to civilian life and welcome to the forum, Post some of your cooks, troop. You'll like it here.

I do love your ingredient shot before pictures of about 6 lbs of meat on the grill (good looking ribs, by the way) opting for Bush's Vegetarian Baked Beans. Good call. You don't want to overdo this meat thing.