Pizza, it’s what’s for… Dessert?

by zydecopaws on June 18, 2010

It was the last day of school for the kids today, and I figured I would make one of their favorite meals. Pizza. Then it occurred to me that this would also be a good day to experiment a bit, and as usual things quickly got out of hand. Pretty normal around here…

I’ve been thinking about making a dessert pizza for some time now, and earlier in the week picked up a plain whole wheat crust to go with the herb crusts we normally use. In my continuing quest to empty the freezer I dug out some leftover pulled pork and the rest of the toppings were going to be determined by whatever happened to be on hand.

So off I went to fire up Bubba Ho-Keg. The fire was merrily burning away with the plate setter in place, and I got my first unpleasant surprise. I couldn’t find the sole remaining pizza stone. After searching fruitlessly, I went in the house and was reminded by my lovely wife that I had dropped it on the floor of the garage before we left on vacation and broke it. Yep, the last of the Mohicans bit the dust in a non-cooking accident, and not only did I not replace it but had totally forgotten about it.

Undeterred, I used a variety of a suggestion from Curt McAdams (@cmcadams) over at Livefire. He shared his technique of baking pizza using extremely high temperatures (over 700°F) with me on Twitter and it involved using a pizza stone raised off the plate setter. Since I don’t have any of the fancy BGE feet (yet) or any firebricks on hand, I crumpled up some foil and used it to get the separation.

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Since I have several pizza pans sitting around from previous experiments I figured I would use those instead of parchment paper on a stone and see how it turned out. Especially since I don’t have a stone at the moment. Oh, and in case you haven’t noticed, we like to play with our food around here; it usually takes the form of messing about with cooking techniques that already work pretty well.

First up was pulled pork, fresh pineapple, and cashews over an herb crust lightly brushed with Big Butz Extra Hot sauce (you paying attention Tom?) and sprinkled with a Mexican cheese blend. I told you we were using what was on hand…

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Ok, one down and so far, so good. No complaints from the wife and kids, and it disappeared in a hurry. And the sauce was a nice change of pace from the usual pizza sauce. Yet another use for Big Butz sauce…

Next up was some more pulled pork, mushrooms, olives, and cashews over the same base as the first pizza.

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More good results, but I noticed this one didn’t disappear like the first one did. Turned out the gang was holding out for the dessert pizza.

Now for this I was clearly in Mad Scientist Mode. I am not the person who specializes in desserts in this house, neither cooking them nor eating them. This is generally the purview of SWMBO, and I am watched closely whenever I start messing about with dessert on the grill. Tonight was no exception.

I started by brushing the whole wheat dough with melted butter after it was rolled out on the pan. It was then sprinkled with a cinnamon-sugar mix and put on Bubba Ho-Keg for about 5 minutes at about 650°F. It looked something like this when I took it off.

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Youngest Daughter commented that it reminded her of the elephant ears you get at the carnival. Now that I think about it, she’s right, except that it wasn’t deep-fried. I took it in the house and slathered a cream cheese with honey and vanilla mixture on it, added some thinly sliced fresh pineapple and dried blueberries (it was supposed to have fresh strawberries, but they turned out to not be so fresh anymore), and tossed it back on Bubba Ho-Keg for another 2-3 minutes. The end result looked like this.

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The verdict? Pizza isn’t just for breakfast, lunch, and dinner anymore. It’s also for dessert. At least for me and the kids. The resident dessert expert dubbed it “interesting”, but I noticed she did eat a whole piece of it. We’ll see if she sneaks seconds later when no one is looking…

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