We were in the mood for some pizza on Friday night and had some dough kicking around that Jackie froze last time we made pizza, so we pulled it out on Thursday night and let it thaw in the fridge overnight. Then when I got home on Friday from work I pulled it out and let it warm up on the counter and the dough started to rise again slightly. I can’t speak to how it was to work with, since Jackie is the expert dough maker around here, but I can say that after cooking, you couldn’t tell it had been frozen.

Anyway, we decided on a Buffalo Chicken Pizza and a Steak Fajita pizza for dinner. Both have slight twists from the previous times we made them.

The first thing I had to do for both pizzas was cook up some chicken, steak, peppers and onions on the XL while the Large was bringing the pizza stone up to cooking temp (600F and takes about an hour).

I started with some beef tenderloin I coated with Dizzy Pig Cow Lick and some chicken thighs I hit with Cluck & Squeal Original.

With peppers and onions ready as well and the XL running around 500F I was ready to go…

Steaks went on first to get a nice sear for about 6 minutes

Then I set up the Egg with the raised grid to finish the steaks with and cook the chicken as well as a cast iron skillet for the onions and peppers and I lowered the temperature to about 400F

Everything was ready almost at the same time… almost like I planned it that way The Large was pre-heated for the pizza and we were ready to get rollin.

First pizza was the Buffalo Chicken Pizza

We used some ranch dressing for the sauce for the pizza then tossed some chunked up chicken in Franks Buffalo Wing Sauce, Honey and Butter.

We put a blend of mozza and cheddar on the whole pizza on blue cheese only on my half, which is something I have been wanted to try for a while. What we forgot to do (and it might have something to do with the Gin & Tonic) is we forgot the bacon… oops! It would have ROCKED with bacon!!!

After 4 minutes on the Egg it was done and ready to come in and rest and was topped with some fresh green onions.

The Steak Fajita Pizza was done a little different than previous times. This time I made guacamole to use as the “sauce” for the pizza instead of using sour cream and the guac drizzle we did at Fargo EggFest.

We chopped up the steak and layered the pizza with peppers and onions and topped with mozza and cheddar

Then onto the Egg for about 4 minutes

We didn’t have any sour cream (it turned out the stuff in the fridge was expired… oops) but that would have been a nice addition to this pizza which tasted fantastic!!! I loved Steak Fajita Pizza Version 2.0!!!

Both pizzas turned out great and once again was WAY better than ordering in!

Happy Egging!!!
Brian