Eggs Over the Capitol Recipe: Pizza Recipes

Thanks again for attending Eggs Over the Capitol this year. We hope you enjoyed our Pizza-making seminar and that it inspired you to make a few pizzas of your own. Here is our favorite pizza dough and a unique dessert pizza for you to try. Enjoy!


Makes 2 14” Diameter Pizzas

Doubles and Triples easily


1 Package Active Dry Yeast

1 Tsp Sugar or Honey

1 Cup Warm Water

1 Tbsp Kosher Salt

2 Tbsp Extra Virgin Olive Oil

3 Cups Bread Flour, plus more for dusting


In a bowl, combine the yeast, sugar and warm water (110°F). Stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Add the salt and olive oil and mix in. Add the flour a little at a time, mixing until all the flour is incorporated and until the dough gathers into a rough ball.

Turn the dough out onto a lightly floured board and knead until it’s very smooth, folding it over onto itself and using the heel of your hand to push down. You can also use a mixer with a dough hook if you have one. This should take about 8 – 10 minutes.

Put dough into a lightly oiled bowl large enough to allow the dough to double in size. Turn dough over to coat with oil. Cover with plastic wrap and allow to rise for about 1 to 1 ½ hours or until double in size.

Turn dough out onto a floured board, divide it in half and form each into a ball with floured hands.

At this point, you can let it rest for about 20 minutes or up to 2 hours.  Roll out into about a 1/2” to 1/4’” thick circle (depending on how thick you like your pizza) and add your toppings.

If you need the dough to sit longer than 2 hours, put in a Ziploc bag and refrigerate up to 2 days or so.  When you want to use it, just set it out for about 30 minutes to get it to room temperature.



Serves 4–6


Pizza Dough for a 12” Pizza

1/2 Cup Whipping Cream or Crema (Mexican Table Cream)

1/2 Cup Crumbled Cotija Cheese, Sliced Brie or a combination

3/4 – 1 Cup Blackberry Cabernet Dessert Sauce (recipe below)

2 oz.  Milk Chocolate Pieces, chopped

Toasted Chopped Nuts (Almonds, Walnuts, Pecans or Pine Nuts)


Heat barbecue to 450°F, adding Platesetter and Pizza Stone to the Egg. Let temperature stabilize.

Pat the pizza dough into a 12-inch diameter circle. Cover a pizza peel with a thin layer of cornmeal and place the dough on the peel to construct the pizza. Drizzle olive oil over dough lightly and brush to spread all the way to the edges of the crust.

Drizzle whipping cream or crema over crust in a thin layer. Add slices of Brie or sprinkle Cotija cheese over the cream on the crust in a thin layer.

Spoon the Blackberry Zinfandel sauce over the cheese. Sprinkle the fresh blackberries and chocolate over the sauce. Add nuts. Slide the pizza onto the stone and bake for 10 to 15 minutes as with a savory pizza.


Makes about 2 1/2 Cups


18 oz. Fresh or Frozen Blackberries or a combination

1/3 Cup Sugar

2/3 to 1 Cup Cabernet Sauvignon

1 Cinnamon Stick


Place the blackberries, sugar, cinnamon stick and wine in a saucepan. Cook over medium heat until it comes to a gentle boil. Reduce the heat to a simmer and cook for 10 minutes, just enough to cook the berries and cook off the alcohol in the wine.

Remove the cinnamon stick. Can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 6 months.

Optional: you can pour the mixture through a strainer and/or purée the mixture. Return the strained liquid to the pan and simmer over medium low heat until thick.

©2014 The BBQ Pro


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