Pizza Night

[LarryWolfe]

We did the Flat Out whole grain shells for the dough again, this stuff rocks for grilling pizza among other things and is most of all healthy!!

My daughter has this thing about chicken and ham HAVING to be on her pizza. I mean, she'll eat anything really but she really loves chicken on it, so I love making her happy so I oblige. I asked what kind of seasoning she wanted on it and she pulled out my buddy Dan Arnolds Sucklebuster Steak seasoning. Actually turned out awesome on chicken!! Will be a go to the next time I grill chicken.

Chicken is done, so I added the main ingredient for my pie, bay scallops seasoned with a bit of EVOO and S&P. Cooked on my cast iron griddle.

Time to build my pie. I wanted something different for mine. Used a red clam sauce for the base.

Then I added the 'taboo' Parmesan cheese to the 'seafood'. Some people cringe at the thought of cheese on seafood, I'm not one of them. I like it!

Then I added mushrooms, bell pepper, onion, anchovies, garlic, red pepper flakes and oregano.

Here's my wife's pie. It has provolone, Parmesan, mozzarella, pepperoni, ham, onions and bell pepper.

Cathryn's pizza with the chicken and ham.

Cat's stuck to the grill and tore, but I mainly salvaged it.

Mine is ready for the grill!

Pretty darn good dinner!

 

[ScottyDaQ]

Can I come over for pizza night sometime? After that we can play G.I.Joe's and then chuck big rocks into the river.

 

[Shores]

Mmmmmm, PIZZA!

 

[Vermin999]

Fine Looking pizzas!!!

 

[Nick Prochilo]

Looks great Larry!

 

[Oz]

Larry, you have got those pies down. Do the flatbreads burn on the bottom, or do you move them off the coals and do the toppings indirect?

 

[LarryWolfe]

Larry, you have got those pies down. Do the flatbreads burn on the bottom, or do you move them off the coals and do the toppings indirect?

I have burnt many many pizzas, but I got the flat outs down to a T and have not burnt one yet. The only thing I precook it the meat depending on what it is, then cook the pizza indirect with the bottom vent 3/4 open and the top vent 3/4 closed, that is key to making sure the top gets cooked as well as the bottom from my experience!

 

[californiagrillin]

Wolfeman you had me until you put bait on your pie. All looked good except for the chovies. Just my opinion, but as usual, it still looked like a rockin dinner.

 

[Pigs On The Wing BBQ]

Nice. I could hammer any of those pie's Got that right Larry you can burn up a pizza in no time. been there. But it's fun.

Pigs