Recipe courtesy of BGETeamGreen Member Chris Sussman aka @the_bbq_buddha
Set the EGG for indirect cooking with a convEGGtor at 475°F/246°C, with the pizza stone on the grid.
Sauté the mushrooms with 1 tbsp of olive oil until cooked through. Sauté the sliced red onions with 1 tbsp of olive oil for 5 minutes until they are wilted and fragrant.
Stretch your pizza dough out to make a 12” circle. Cover the surface of the dough with the pesto sauce. Place the mushrooms and onions all over the pesto covered pizza dough. Place the sliced mozzarella around the pizza dough.
Using a pizza peel, move the pizza inside the preheated EGG onto the pizza stone. Cook for 5-10 minutes until the crust is slightly browned and the cheese has melted. Using a pizza peel, pull off the pizza, slice and enjoy.