Description
This easy pepperoni pan pizza off the grill will freshen up your Friday pizza night. The grill adds a hint of smoke flavor and a depth you just cant get in the oven.
Ingredients
Scale
- 1 pizza dough ball
- 2 Tbsp extra virgin olive oil
- 1 tsp cornmeal
- 1/2 cup canned San Marzano tomatoes, hand crushed.
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp granulated garlic
- 2 cups fresh grated whole milk mozzarella cheese
- 1/2 stick Boar’s head pepperoni, sliced thin
- Parmesan cheese wedge, for grating
Instructions
- Prepare grill for indirect cooking at 450 degrees.
- Coat 12-inch cast iron skillet with the olive oil. Use a paper towel evenly coat pan and soak up excess oil.
- Sprinkle cornmeal on bottom of pan.
- Stretch dough ball to fit bottom of pan. Cover with plastic wrap and let rest 1 hour.
- If dough has not reached the edges of the pan, gently stretch and push dough up the sides to form a crust.
- Spread tomato sauce on dough, leave 1/4 inch of space from the edge to the pan for the crust.
- Sprinkle oregano, basil and granulated garlic on the sauce.
- Spread mozzarella onto pizza in an even layer.
- Add pepperoni
- Using a microplane, grate parmesan cheese over the pizza.
- Place pizza on grill and cook for 30-40 minutes, or until crust is golden brown and cheese is melted and bubbly.
- Remove from grill and let rest in pan for five minutes.
- Remove pizza from pan and slide onto cutting board. Cut into 6 slices.
- Serve immediately.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Pizza
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 500 calories
Keywords: Big Green Egg, Recipe, Pepperoni Pan Pizza, Grilled, Smoked, Pizza, Recipe