The Pizza or the Egg?
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Ready to take pizza to the next level? Who needs delivery when you have... The Big Green Egg! Toss in some Fogo charcoal, cherry wood, a plate setter and pizza stone, and you have one of the best pizza ovens out there 🙂 Whatever your preference of toppings, this is the way to make pizza, hands down!
The Pizza or the Egg?
Print Recipe
Ready to take pizza to the next level? Who needs delivery when you have... The Big Green Egg! Toss in some Fogo charcoal, cherry wood, a plate setter and pizza stone, and you have one of the best pizza ovens out there 🙂 Whatever your preference of toppings, this is the way to make pizza, hands down!
Servings Prep Time Cook Time
2-4People 15Minutes 20Minutes
Servings Prep Time
2-4People 15Minutes
Cook Time
20Minutes
Instructions
Pizza Prep
  1. Lay your pizza peel on the counter and sprinkle a dusting of the Semolina flour over the entire surface. This will prevent the dough from sticking to the peel and help it slide off easily onto the stone.
  2. Gently spread out your pizza dough and shape it on the pizza peel, creating the best circle you can 🙂
  3. *Optional: Spray a light coating of garlic spray over the entire crust if you like.
  4. Spread out your pizza sauce covering the dough with a thin layer, leaving around 1" around the edges for the crust.
  5. Start with the Mozzarella pearls and place them evenly spaced around the dough. Use the entire package.
  6. Spread your browned ground beef evenly throughout the dough.
  7. Spread your diced peppers throughout the dough.
  8. Add a layer of shredded Mozzarella cheese evenly throughout the dough.
  9. Place your pepperoni's around the pizza to suit your desired taste.
  10. Sprinkle one last layer of Mozzarella so you cover the pepperoni's some.
  11. Spray a light coating of garlic spray around the edge of the crust you left exposed.
Big Green Egg Prep
  1. Add your Fogo charcoal to the Egg, along with some nice Cherry wood chunks (dry) and bring the temp up to 400 degrees.
  2. Put your plate setter on the Egg (legs UP), then place the grate on top of the legs, and finally place your pizza stone on top of the grates. Allow this setup to stay in place with the dome closed for at least 10 minutes to allow the stone to heat up.
  3. Before placing the pizza onto the stone, sprinkle another light layer of Semolina flour onto the stone, then carefully slide the pizza off the pizza peel onto the stone & close the dome.
  4. You will want to periodically take a peak, but the cook time should range from 15-20 minutes. If you notice, during your periodic peaks, that one side is crisping faster than another side, simply spin the pizza stone on top of the grates, rotating the pizza. This should be super easy with a heat glove.
Recipe Notes

You can, of course, customize the topping combination however you like.  We chose to use regular ground beef, browned, and added before it went on the Egg.  You could also use Jack Daniels BBQ you can get at your local grocery store, or better yet, smoke a real shoulder or butt, and use that BBQ as a topping and Stubb's Sweet Heat BBQ sauce instead of pizza sauce! 🙂  We've done this and it.. is.. AMAZING!

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