Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...See Accessory
The Big Green Egg Pizza & Baking Stone is a versatile piece of cookware for baking a variety of reci...See Accessory
Authentic Pizzeria Style -Aluminum Pizza Peel -Features a smooth and sturdy aluminum surface with an...See Accessory
Set the EGG for indirect cooking with a convEGGtor at 425°F/218°C.
Sprinkle the dough and the rolling surface with flour; roll the dough to the desired thickness.
Place parchment paper onto the pizza peel, and sprinkle with the flour and cornmeal. Place the pizza dough onto the parchment paper, and spoon the pizza sauce onto the dough evenly; stopping about 1 inch (3 cm) away from the edges. Sprinkle 1 tablespoon (15 ml). of minced garlic onto the sauce.
Add the fresh mozzarella rounds, mushrooms and basil evenly over the crust. Sprinkle the remaining tablespoon of minced garlic over the top. Add the shredded mozzarella evenly over the top.
Slide the pizza and parchment paper onto the baking stone. After 5-7 minutes, loosen the pizza from the parchment paper and remove the paper, leaving the pizza on the pizza stone. Bake for 15-20 minutes or until golden brown; rotate the pizza 180° once during the cook. Brush the crust with garlic butter and sprinkled parmesan and serve!
Set the EGG for direct cooking at 400°F/204°C.
In a Dutch oven, add the extra virgin olive oil and minced garlic. Sauté until the garlic is fragrant and tender. Add the remaining ingredients, making sure to mix well. Cover and bring to a simmer, and then reduce the EGG temperature to 350°F/176°C and cook for an additional 10-15 minutes. If you don’t need the full amount of sauce, you can let it cool down and freeze for later use.
Recipe developed by Bobby Flay
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons (30 ml) of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon (15 ml) at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon (15 ml) at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Add the remaining extra virgin olive oil to a bowl, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes before rolling.
We're talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in...See Recipe
Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...See Recipe
Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning and Big Green Egg Sweet & Smoky ...See Recipe
The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...See Recipe