Margherita Pizza with Homemade Crust on Big Green Egg



I’ve tried many different pizza’s on the Big Green Egg (BGE) and think I now have a new favorite. I must admit (embarrassingly), until I found Susie Davis’ recipe for a margherita pizza using homemade pizza dough, I have always bought the dough from a local grocery store (pre-made). From this point forward, if I can carve up a little time to make the dough, I now know pizza will turn out much better on the BGE.

I followed Susie’s recipe completely, except I added a dash of corn meal to the dough and pizza stone prior to placing on the grill, which keeps the dough from sticking to the stone. I also added a few slices of Asiago cheese, in addition to the mozzarella.

The final result is an incredible brick oven style margherita pizza, that looks like it came from a gourmet/Italian restaurant.

Recipe

Margherita Pizza with Homemade Crust on Big Green Egg
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Margherita Pizza
Cuisine: Italian
Serves: 4-6
Ingredients
  • 4-5 Fresh tomatoes
  • 3 minced garlic cloves
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tsp Kosher Salt
  • 6-7 thinly sliced basil leaves
  • 1 package of yeast
  • 1½ Tbsp sugar
  • 1 Cup warm water
  • 2½ Cups flour
  • 7-8 Large slices of mozzarella cheese
  • 4 slices of asiago cheese
  • dash of corn meal for dough and pizza stone
Instructions
  1. In a bowl, combine 4 -5 diced fresh tomatoes, 3 minced clove garlic, 4 T. EVOO, ½ t kosher salt and 6 – 7 thinly sliced basil leaves. Let sit at least 30 minutes.
  2. In another bowl, add 1 package yeast and 1½ tablespoons sugar to 1 cup warm water. Mix together and let sit 5 minutes.
  3. In a separate bowl, combine 1½ teaspoons salt and 2½ cups flour – add yeast mixture and mix thoroughly. Let rest for 10 minutes.
  4. Pre-heat the Big Green Egg to 400°F and pre-heat the pizza stone on the grill.
  5. While your grill is pre-heating, knead dough slightly on a floured surface then pat out into a rectangle and add a dash of corn meal to the bottom of the dough.
  6. Once grill is stabilized at 400°F, remove the pizza stone from grill, spread a handfull of corn meal on the stone, add the pizza dough and bake on the grill for 10 minutes.
  7. After 10 minutes, take out of BGE and place 7 – 8 large slices of mozzarella cheese plus 3 - 4 slices of asiago cheese over the top. Then, using a slotted spoon (avoid getting juice on the cheese/dough) scatter tomato mixture over the top. Bake on the grill for about 10 – 12 minutes (until bottom crust is done to your preference).
  8. Remove from the grill and let it rest for a few minutes prior to serving.

 

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