The BBQ Buddha’s Mushroom, Pepperoni and Sliced Red Onion Pizza

The BBQ Buddha's Mushroom, Pepperoni and Sliced Red Onion Pizza

There isn’t anything better on the weekend (or any day of the week) than pizza! It’s just one of the reasons we love this recipe for The BBQ Buddha’s Mushroom, Pepperoni and Sliced Red Onion Pizza!


1 pizza dough ball, homemade or store bought
½ cup of pizza sauce
8 oz shredded mozzarella
4 oz baby Portobello mushrooms, sliced
¼ red onion, cut in to thin slices
8 oz pepperoni, sliced
2 tbsp olive oil, separated


Set the Big Green Egg for indirect cooking with a convEGGtor at 475°F/246°C, with the pizza stone on the grid.

Sauté the mushrooms with one tbsp of olive oil until cooked through. Sauté the sliced red onions with 1 tbsp of olive oil for 5 minutes until they are wilted and fragrant.

Stretch your pizza dough out to make a 12” circle. Cover the surface of the dough with the pizza sauce. Place the mushrooms and onions all over the sauce covered pizza dough. Cover the pizza with the shredded mozzarella. Top the pizza with the pepperoni slices.

Using a pizza peel, move the pizza inside the preheated EGG onto the pizza stone. Cook for 5-10 minutes until the crust is slightly browned and the cheese has melted. Using a pizza peel, pull off the pizza, slice and enjoy!

Recipe and photo from Big Green Egg and courtesy of BGETeamGreen Member Chris Sussman aka @the_bbq_buddha.