Big Green Egg Grilled Pepperoni Pan Pizza

Today, I’m eating easy Big Green Egg grilled pepperoni pan pizza. This dinner recipe is a winner for the entire family and will have you remembering your childhood.

Everyone grew up with this pepperoni pan pizza – a soft, buttery crust loaded with cheese and toppings. Let’s get started.

Prep

First, get your Big Green Egg, grill or smoker set up for 450 degrees indirect cooking. On the Big Green Egg, set the bottom vent all the way open and the daisy wheel ¼ open.

While the grill is heating, prepare your pizza. I’m using all store-bought ingredients to make this simple.

Generously oil a 12-inch cast-iron pan. I’m using a paper towel to soak up any extra oil and ensure an even coat.

Next, sprinkle a pinch of cornmeal on the bottom of the cast iron pan. This will provide a nice texture to the crust as well as help the dough release from the bottom of the pan once finished.

Gently stretch out the dough to roughly the size of the bottom of the pan. It’s ok if the dough doesn’t make it all the way to the edge at this point.

Cover with plastic and let rest for about an hour. The dough will spread to to the edges.

After one hour, gently spread the dough to the edges of the page and use your finger to create a rim for the crust, pushing up the sides of the pan.

For the sauce, I’m using a 28 oz can of San Marzano tomatoes that I have hand crushed. Generally sauce the dough. You will want a healthy amount of sauce to help weigh down the dough and prevent it from bubbling up in the pan.

Sprinkle oregano, basil and granulated garlic over the sauce. If you feel like it, put a pinch of red pepper flake over the sauce.

Next, add your shredded whole milk mozzarella cheese. It’s best to shred this yourself, if you can get a block of fresh mozzarella at your local grocery store. At the very least, use whole milk mozzarella.

Finally, add the pepperoni. I’m using a Boar’s head pepperoni stick that I sliced myself.

Just before the pizza hits the grill, top with freshly grated parmesan cheese.

Cook

On a Kamado style cooker, try to get the pizza as high in the dome as possible. I am using a two-grate setup that helps elevate the pan and circulate the hot air on top of the pizza.

Put the pan on the grill and cook for 30-40 minutes, or until the crust is golden brown and all the cheese has melted and started to brown. Begin checking at 30 minutes to ensure it is not overcooked.

When it’s ready, the pizza will look like this – gooey, cheesy, bubbly and delicious. Remove from grill and let rest for 5 minutes before carefully removing to a cutting board.

This recipe makes a 12-inch pizza that is best sliced into six pieces. You’ll know it’s cooked when you see the soft, airy, chewy crust with a slightly crunchy underside. This is the sweet spot you’re looking for.

Top with fresh basil if you have it. Either way, this is a delicious pepperoni pan pizza worthy of Friday night, game night or when your kids have friends over.

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