Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today.
In fact, the Big Green Egg bakes and roasts better and quicker than these wood fired ovens ever could … because heat from the natural charcoal radiates within the thick ceramic walls of the dome, allowing your food to bake quickly and evenly.
No need to buy a high-priced pizza oven … you can bake and roast your way to culinary perfection by cooking with indirect heat using the ConvEGGtor™ and a Pizza & Baking Stone. You must try this to believe it … you may never cook indoors again once you experience how your Big Green Egg achieves better results — with more intense flavor — than your kitchen oven!
Everything tastes better cooked on an EGG!
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Ingredients
- 1 pizza dough ball (store-bought or homemade)
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves
- Olive oil for brushing
- Toppings of your choice (pepperoni, veggies, etc.)
Instructions
Method: Grilling
- Preheat your Big Green Egg or grill to 500°F (260°C) with the pizza stone inside.
- Roll out the pizza dough on a floured surface to your desired thickness.
- Once the grill is heated, place the pizza dough on the pizza stone and close the lid. Cook for 5-7 minutes until the crust is golden.
- Remove the partially cooked dough from the grill and top with pizza sauce, mozzarella cheese, and any additional toppings.
- Return the pizza to the grill and cook for another 5-7 minutes until the cheese is melted and bubbly.
- Remove from the grill, drizzle with olive oil, and top with fresh basil leaves. Slice and serve!
