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.

Ingredients:

• 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)

Directions:

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.