Smoked Margherita Pizza Ingredients
This Margherita Pizza on the Big Green Egg is not only delicious, but it is also super easy to make! With 8-10 minutes in the Big Green Egg, the family will surely be coming back for seconds!
Margherita Pizza Sauce
- 1 Can – Whole Peeled Tomatoes
- 3 fresh garlic cloves, minced
- 1 teaspoon – extra virgin olive oil
- 1/4 teaspoon – ground black pepper
Margherita Pizza Toppings
- Grated parmigiano-reggiano cheese
- Mozzarella cheese, roughly 8 ounces cut into 1/2″ cubes
- Grape Tomatoes
- 6 – basil leaves
How to Prepare the Margherita Pizza for the Big Green Egg
Empty the can of peeled tomatoes into a food processor and puree the tomatoes.
Add the minced garlic to the tomato puree.
Add the freshly ground black pepper and mix everything into the tomato puree then set it aside.
Prepare the grape tomatoes simply by cutting them in half. Set aside.
Dice the mozzarella cheese into 1″ cubes and you are all prepared to assemble the Margherita Pizza.
On to assembling the Margherita Pizza. Start out by rolling the dough out nice and thin.
I like to use this Italian Pizza Dough Kit by Delallo that you can order on amazon.
While corn meal is great to prevent the dough from sticking to the pizza peel, I find it is much easy to just place it on some parchment paper.
Drizzle a very little amount of extra virgin olive oil on the dough and brush it to form an even, thin layer.
Lightly sprinkle some of your favorite pizza crust seasoning on the extra virgin olive oil (we prefer Silica).
Next, spread an even, thin, layer of the tomato puree. Then add 6-7 halves of grape tomato’s.
Followed by the cubed mozzarella cheese.
Finally, top the Margherita Pizza off with the basil leaves. We also like to add some red pepper flakes on top to just give it a little heat (optional).
How to Setup the Big Green Egg & Cook the Margherita Pizza
The Margherita Pizza is cooked indirectly with the plate setter / conv”egg”tor inserted with the feet facing upward. On top of that you’ll have your pizza stone.
Make sure the stone heats up and cools down with the BGE to prevent cracking. You will also want to make sure that you have an extra thick pizza stone, like this one (amazon link).
The Margherita Pizza is cooked right around 500 degrees for 8-10 minutes. About halfway through the cook, turn the pizza 45 degrees and remove the parchment paper.
Once the crust is cooked to your liking, remove the Margherita pizza and place it on a cutting board. Cut it into slices, serve and enjoy!
Margherita Pizza on the Big Green Egg (Kamado Joe)
This Mergherita Pizza on the Big Green Egg is not only delicious, but is is also super easy to make! With 8-10 minutes on the Big Green Egg, the family will surely be coming back for seconds!
Ingredients
- Margherita Pizza Sauce
- 1 Can – Whole Peeled Tomatoes
- 3 fresh garlic cloves, minced
- 1 teaspoon – extra virgin olive oil
- 1/4 teaspoon – ground black pepper
- Margherita Pizza Toppings
- Grated parmigiano-reggiano cheese
- Mozzarella cheese, roughly 8 ounces cut into 1/2″ cubes
- Grape Tomatoes
- 6 – basil leaves
Instructions
- Fire up the Big Green Egg and get it dialed into right around 500 degrees. When the BGE is warming up, ensure to heat and cool the pizza stone with the BGE to prevent it from shattering. The plate setter should be inserted with the feet facing upward and the pizza stone placed on top of it.
- In a food processor or blender, puree the peeled tomato and place in a mixing bowl. Add the minced garlic, freshly grated black pepper. Mix together well and set aside.
- Cut 4 grape tomatoes in half and set aside.
- Cut the Mozzarella into 1" cubes and set aside.
- Roll the pizza dough out and place it on some parchment paper to prevent the dough from sticking on the pizza peel.
- Add just a little extra virgin olive and brush it on to create a thin coat. Sprinkle on pizza crust seasoning.
- Next spread a thin layer of the pureed tomato sauce, add 6-7 grape tomatoes, the mozzarella cheese and basil leaves.
- Place on the Big Green Egg and cook for about 4 minutes. Use the pizza peel to turn the pizza 90 degrees and remove the parchment paper from underneath it.
- Continue to cook until the dough is cooked to your liking. Remove, slice, plate and enjoy!
Notes
Optional - We also like to add some red pepper flakes prior to putting the Margherita Pizza on the Big Green Egg.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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