This past weekend, dear sweet hubby and I traveled to visit my sister and brother-in-law.
This is my brother-in-law.
My sister and I decided to make flat bread pizzas.
Roasted Fennel and Sausage Flat Bread Pizzas and Sausage and Cheese Flat Bread Pizzas.
In my brother-in-law’s smoker.
My brother-in-law’s smoker is a Big Green Egg.
He was skeptical. He couldn’t believe we were asking him to fire up the smoker to cook each flat bread pizza for about 5 minutes or so.
Roasted Fennel and Sausage Flat Bread Pizza baked in the Big Green Egg.
The key to making these in the smoker is to get the pizza stone and the smoker up to a temperature of about 500° F. That is hot. Very hot.
Sausage and Cheese Flat Bread Pizza.
They took about 5 minutes to bake in the smoker.
We decided to make these on the spur of the moment. We happened to be in the grocery store and saw the flat breads. Did I say that my brother-in-law was skeptical?
He’s used to firing up the Big Green Egg to smoke huge hunks of meat. Huge hunks of meat that take hours to make. Not to bake flat bread pizzas. For a few short minutes.
But he did it anyway.
The crusts were crispy. The pizzas had a smoky, a wonderfully smoky, flavor to them. The house smelled like a pizza parlor.
My brother-in-law loves pizza.
I think they’ll be firing up the smoker to make these again soon.
They were good. Very good.