One of my favorite things to cook on my Big Green Egg is pizza. At a recent event this pesto & goat cheese pizza was a crowd favorite. The bright pesto, topped with tangy, creamy goat cheese gets a pop of sweet, heat with not one, but two kinds of hot honey. Using pre-made thin, pizza crusts come in handy to make this a quick any night meal. Ingredients: 1 ready made pizza crust, I prefer a thin crust 1/3 c pesto 2 ounces crumbled goat cheese 1 cup of arugula Red Clay Hot Honey, for drizzling Red Clay Spicy Peach honey, for drizzling 1. Preheat your grill to 550*, using indirect heat and a pizza stone. Allow an extra 20 minutes after coming to temperature to get your pizza stone heated. 2. Spread the pesto onto the pizza crust and top with goat cheese. Drizzle Red Clay hot honey on next. 3. Bake the pizza on the BGE for 5 minutes or until the crust is crispy and the pesto and cheese is hot. 4. Remove the pizza from the Big Green Egg. Top with fresh arugula and a drizzle of Red Clay Spicy Peach honey.
@cocooncuisine Bonjour. The set up in the convector (ceramic) legs up, grill grate with the pizza stone on it and the new cast aluminum, pizza wedges holding the egg open like a pizza oven.
