Ingredients
- 1 ball of pizza dough (store-bought or homemade)
- 1/2 cup tomato sauce
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- 2 tablespoons olive oil
- Salt, to taste
Instructions
Serves: 2 to 4
Method: Indirect baking
- Set the EGG for indirect cooking with a pizza stone at 500°F/260°C.
- On a floured surface, stretch or roll out the pizza dough to your desired thickness.
- Spread tomato sauce evenly over the dough, leaving a small border around the edges.
- Top with slices of fresh mozzarella and basil leaves. Drizzle olive oil over the top and season with salt.
- Place the pizza on the pizza stone and bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove from the EGG, let cool slightly, slice, and serve immediately.
