Sunday, July 15, 2012

Pizza on the Egg...simple and amazing!

Two pizzas tonight, one pepperoni (turkey); and one Italian Sausage with onions and heirloom tomatoes.  The tomato sauce was a family secret canned recipe...still fighting the inlaws to get the ingredients.  The finished pizza's are shown here on two Emile Henry Pizza stones.  Great for cooking and/or for serving.

  • 2- Pillsbury Pizza Dough mix
  • 1/2 Cup Hot Water  (for each mix)
  • 1 Lb. Italian Pork Sausage
  • 1/3 Red Onion
  • Turkey Pepperoni
  • 4 Cups of Mozzarella (finely shredded cheese)
  • EVOO
  • Pizza Sauce (about 1/2 Qt)
  1. Mix Dough with 1/2 cup hot water (20 stirs) and let set for 5 minutes.
  2. Spread on parchment paper (about 12 inch circles)
  3. Spread thin layer of EVOO on dough
  4. Add a layer of pizza sauce; two cups of Mozzarella
  5. Pizza one: Add a layer of pepperoni and top with more cheese (total 2 1/4 Cups)
  6. Pizza two: Pre-cook the sausage and repeat steps 1-4, a layer ot paper thin tomato and cover the pizza (half in this case) with red onion.
  7. Top with sausage and a 1/4 cup of cheese
  8. Cook in BGE on Plate Setter, Legs Down at about 535-550 degrees for about 10 minutes maximum, lid down. Remove and let set, cut and serve.


  1. Hey, great pizza. It would be great if you linked it in to Food on Friday Series which is all about pizza.

  2. Pizza looks beautiful on the photos and recipe is pretty nice explained!

  3. I like that pizza peel and the pies look amazing, T.

  4. Thanks Chris, the peel is by Epicucrous, it's a pressboard look but you can put it in the dishwasher. They have cutting boards too that I Love!