INGREDIENTS

• 1 pizza dough ball, homemade or store bought
• 2 large spoonfuls of pizza sauce
• 8-¼ inch slices fresh mozzarella cheese
• ½ cup shredded mozzarella
• 1 cup mushrooms, sliced
• 10 fresh basil leaves 1 tbsp (or more if you like) minced garlic
• 2 tbsp melted butter (add 1 tbsp garlic to this as well if you prefer garlic butter)
• 1 tbsp flour ½ tbsp cornmeal
• 1/4 cup parmesan (for sprinkling once the pizza is cooked)

EQUIPMENT

• convEGGtor
• Big Green Egg Pizza Stone
• Aluminum Pizza Peel
• Parchment paper
  
  

METHOD

• Set the EGG for indirect cooking with a convEGGtor at 425-450°F (218-232°C).
• Sprinkle the dough and the rolling surface with flour; roll the dough to the desired thickness.
• Place parchment paper onto the pizza peel, and sprinkle with the flour and cornmeal. Place the pizza dough onto the parchment paper, and spoon the pizza sauce onto the dough evenly; stopping about 1 inch away from the edges. Sprinkle 1 tbsp. of minced garlic onto the sauce.
• Add the fresh mozzarella rounds, mushrooms and basil evenly over the crust. Sprinkle the remaining tablespoon of minced garlic over the top. Add the shredded mozzarella evenly over the top.
• Slide the pizza and parchment paper onto the baking stone. After 5-7 minutes, loosen the pizza from the parchment paper and remove the paper, leaving the pizza on the pizza stone. Bake for 15-20 minutes or until golden brown; rotate the pizza 180° once during the cook. Brush the crust with garlic butter and sprinkled parmesan and serve!

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