This delicious recipe for Green Tomato Pizza with Smoked Chicken and Truffle Crema is amazing. You won’t regret the little bit of extra work. Try it this weekend! Read more

The question for today is an important one for pizza lovers everwhere: “Does an EGG really make better pizza than a brick oven?”

Yes, the EGG really is already a pizza oven! Watch this short video on pizza basics from our favorite Big Green Egg cook: “Dr. BBQ.” Read more

One of our favorite recipes, you’ll love this Deep Dish Chicago Style Pizza. Make it any time or every weekend for a special treat! Read more

Serve these crisp mini pizzas for an easy “pizza night” meal, or you can cut each into four wedges and serve as a hot appetizer.

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Did you ever wonder about the “pie” in pizza pie? This dish takes all the wonder out of it. This Deep Dish Pizza delights with multiple layers of cheese, sausage, and tomatoes! Get out your knife and fork!

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A little bit of spice and a lot of cheese in this recipe for grilled Jalapeño Popper Pizza make this one of our favorite pizzas. Video recipe included! Enjoy Chris Lane’s pizza with zing on the Big Green Egg. Read more


1 10-ounce ball of pizza dough, risen at room temperature* flour for dusting
Semolina or cornmeal for dusting
⅓ cup Marinara sauce
3 ounces shredded Cabot Alpine Cheddar
4 teaspoons chopped fresh basil


Set EGG for direct grilling (no convEGGtor) at 500°F/260°C.

Place dough on a lightly floured surface. Gently spread dough out with fingertips and sides of your hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. (Alternatively, roll out with a rolling pin.)

Sprinkle semolina lightly in the bottom of a 12-inch Lodge cast iron skillet. Lay pizza dough out in the prepared skillet. Spread marinara over the pizza dough, leaving a border for the crust. Sprinkle with Alpine cheddar.

Place the skillet on the EGG and close dome. Let pizza cook until it is puffed, the bottom is crisp and browned, the crust is starting to brown and the cheese is melted. Remove the entire skillet from the EGG with EGGmitt. Slide pizza onto cutting board with a spatula. Sprinkle with basil. Cut and serve.

*To let dough rise, portion 10-ounce ball of dough. Round with two hands by pressing into the work surface and spinning the dough in place. This will tighten the surface of the dough. Place on a surface dusted with flour and cover with plastic wrap that has been coated with cooking spray. Let rise 40 to 90 minutes before stretching out in step 2.

Makes one pizza.

Recipe from Big Green Egg and courtesy of Cabot Cheese and Lodge Cast Iron.

Don’t let the name scare you off. This amazing pizza is super easy to make and full of cheesy, delicious flavor. We highly recommend Prosciutto, Fig and Goat Cheese Pizza! Read more

Have extra pork butt leftover from the weekend? Use it for our favorite Wood-Fired BBQ Pulled Pork Pizza on your Green Mountain Grill!

You’ll enjoy the BBQ flavor of the slow-cooked pork and fresh herbs. Plus, use the Green Mountain Grills Pizza Attachment, and you’ll cook your pizza in just minutes!

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There’s nothing quite like pizza cooked on the Big Green Egg or Green Mountain Grill. Try Pizza Romano today – your family will love it! Read more

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