Pizza piled high with sausage, pepperoni and hatch chiles. Recipe courtesy of Chef Tim Fraker from Melissa’s.
Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C. Add a baking stone to preheat.
Stretch dough with your fingers into a circle and place on the pizza stone. Sprinkle the dough with the granulated garlic and bake for 15 minutes or until it is golden brown.
Remove the dough from the oven and sprinkle with the cheese and the rest of the ingredients. Place it back into the oven and bake until the cheese is melted. Remove and serve.
Makes about 6 to 8 servings.
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