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 Plate Setter and Pizza/Baking Stone. You MUST try it 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!
For a fun cooking activity that everyone can enjoy at home, there’s nothing better than a pizza party! Gather your favorite toppings – along with your family and friends – and enjoy creative, hot-off-the-grill homemade pizza. The Big Green Egg is perfect for grilling a variety of recipes from pizzas to breads to desserts… and there’s no easier way to sneak fresh veggies into your family’s diet than in a delicious pizza! You’ll need a ceramic pizza stone, which distributes heat for even baking and browning. Additionally, the ceramics pull moisture from the outer surface of the dough for brick-oven crustiness. Last, but not least, the stone retains heat, so your food will remain warm longer after you take it off the grill.
Remember, this can be as simple as picking up store-bought dough and sauce and adding whatever fresh toppings you can find. All depends on the time you have and the ingredients available… not to mention the mess you want in the kitchen!
Easy Gourmet Pizza with Prosciutto & Arugula
Ingredients
Homemade or store-bought pizza dough
Cornmeal for dusting
1½ cup marinara sauce
12 oz. thinly sliced mozzarella
1½ cup chopped baby arugula
1 cup chopped prosciutto
1 cup shredded Parmigiano-Reggiano cheese
4 tsp. white truffle oil
Method
Set the grill for indirect cooking at 600ºF and preheat a Pizza/Baking Stone.
Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll into a 14-inch circle. Dust a “Pizza Peel” with cornmeal and carefully place the dough on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
Top the pizza with the sauce, mozzarella, arugula and prosciutto. Slide the pizza onto the hot Pizza/Baking Stone and close the lid of the grill. Cook until the edges are lightly browned and crisp.
Remove the pizza from the stone, sprinkle with the Parmigiano-Reggiano cheese and drizzle with truffle oil. Using a pizza cutter, cut the pizza into desired portions. Serve immediately. Makes about 4 servings.
The BBQ Buddha’s Mushroom, Pepperoni and Sliced Red Onion Pizza
Ingredients
1 pizza dough ball, homemade or store-bought
½ cup of pizza sauce
8 oz. shredded mozzarella
4 oz. baby Portobello mushrooms, sliced
¼ red onion, cut into thin slices
8 oz. pepperoni, sliced
2 tbsp. olive oil, separated
Method
Set the EGG for indirect cooking with a convEGGtor at 475°F, 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 pizza sauce. Place the mushrooms and onions all over the sauce-covered pizza dough. Cover the pizza with the shredded mozzarella. Top the pizza with the pepperoni slices.
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!
by Rachel Riley Martin
