13 Mouthwatering Pizza Recipes for Big Green Egg to Try Today

Just imagine the aroma of smoky, wood-fired pizza drifting from your Big Green Egg. Whether you’re craving classic Margherita or bold BBQ chicken, this roundup of 13 mouthwatering recipes will elevate your backyard cooking. Get ready to fire up the coals and impress friends and family with pies that rival any pizzeria!

Classic Margherita Pizza

Ok, listen up. This Classic Margherita Pizza is a game-changer—thin, crispy, charred to perfection on my Big Green Egg, with gooey fresh mozzarella and a burst of basil. No delivery, no compromise. Let's fire it up.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Dough

• 2 1/4 cups (about 300g) bread flour (I prefer King Arthur for chew)
• 1 tsp active dry yeast (not instant, trust me on this)
• 1 tsp salt
• 1 tsp sugar (feeds the yeast)
• 1 cup warm water (110°F, like a warm bath)
• 1 tbsp extra virgin olive oil (the good stuff, for dough and brushing)

Toppings

• 1/3 cup San Marzano tomato sauce (hand-crushed, no sugar added)
• 8 oz fresh mozzarella (buffalo if you can find it, sliced 1/4-inch thick)
• 10-12 fresh basil leaves (large, from your plant if possible)
• 1 tbsp extra virgin olive oil (for drizzling)
• Coarse sea salt (Maldon, for that final crunch)

Instructions

1. Make the dough: In a large bowl, combine bread flour, yeast, salt, and sugar. Stir in warm water and olive oil until a shaggy dough forms.
2. Knead on a floured surface for 8 minutes until smooth and elastic—it should spring back when poked. Tip: If sticky, add flour 1 tbsp at a time.
3. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot (75-80°F) for 1 hour or until doubled. Tip: No warm spot? Microwave a cup of water for 1 min, then put bowl next to it.
4. Preheat Big Green Egg to 550°F (use plate setter for indirect heat, lid closed 20 min).
5. While heating, punch down dough and divide into 4 equal balls. Cover with a damp towel and rest 15 minutes. Tip: Resting relaxes gluten, making it easier to roll.
6. On a floured pizza peel (or parchment), stretch one ball into a 10-inch round, keeping edges slightly thicker for the crust. Dust with semolina if using.
7. Spread 2-3 tbsp tomato sauce evenly, leaving a 1-inch border. Arrange mozzarella slices over sauce. Slide pizza onto preheated stone—if jiggly, use a quick jerk.
8. Close lid and bake 6-8 minutes until crust is golden and cheese bubbles. Look for charred spots—that's flavor.
9. Remove pizza with peel. Immediately top with basil leaves, a drizzle of olive oil, and a pinch of sea salt. Slice and serve hot.

First bite? That crackling crust gives way to milky mozzarella and sweet-tart tomatoes, with basil hitting like a fresh punch. Drizzle a little balsamic glaze if you're feeling fancy—honestly, it's heaven on a plate.

Spicy Pepperoni Pizza

Forget takeout—this spicy pepperoni pizza is all about that high-heat BGE char, crispy-edged pepperoni cups, and a sauce that actually bites back. Ready in under 20 minutes, it’s the weeknight win you didn’t know you needed.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dough & Sauce

• 1 lb store-bought pizza dough, brought to room temp (I like Trader Joe's for that chewy crumb)
• 1/2 cup crushed San Marzano tomatoes (the secret to a bright, not watery sauce)
• 2 cloves garlic, minced (fresh only—no jars here)
• 1 tbsp extra virgin olive oil (the good stuff, for drizzling)
• 1 tsp red pepper flakes (adjust if you're a wimp—I go heavy)
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt

Toppings

• 8 oz low-moisture mozzarella, shredded (skip fresh; it'll make the crust soggy)
• 4 oz pepperoni slices (I swear by Boar's Head for that perfect snap)
• 2 tbsp grated Parmesan (for a salty finish, not that green can stuff)

Instructions

1. Set your Big Green Egg for direct high-heat grilling at 550°F. Target a dome temp of 600-650°F—this is key for leopard-spotted crust. Let the stone heat for 20 minutes.
2. While the BGE heats, make the sauce: in a small bowl, stir together crushed tomatoes, minced garlic, olive oil, red pepper flakes, oregano, and salt. Taste and add more heat if you like it fiery.
3. On a lightly floured surface, stretch the dough into a 12-inch round. Don't use a rolling pin—use your hands to preserve air bubbles. Transfer to a floured pizza peel.
4. Spread 1/3 cup of sauce evenly over dough, leaving a 1-inch border. Sprinkle mozzarella over sauce, then arrange pepperoni in a single layer (they'll curl and cup as they cook). Finish with Parmesan.
5. Slide the pizza onto the hot stone. Cook for 8-12 minutes, rotating once after 5 minutes with a peel, until the crust is blistered and golden, the cheese is bubbly and browning, and pepperoni edges are crispy. If the bottom isn't charred enough, leave it another 2 minutes.
6. Remove pizza to a cutting board. Let rest 2 minutes (the cheese needs to set so it doesn't slide off when you slice). Use a sharp chef's knife or pizza wheel to cut into 8 slices.

One bite and you'll get it: the crackly crust, the spicy-slick sauce, the salty-savory pepperoni cups holding pools of melted fat. Serve it straight off the board with a cold IPA—or fold a slice in half and call it dinner in bed.

BBQ Chicken Pizza

You haven't tried pizza until you've made it with smoky, tender BBQ chicken. This recipe slaps sweet heat on a crispy crust—keep scrolling, because your weeknight dinner is about to level up.

Serving: 8 | Prep Time: 20 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

• 1 pre-made pizza crust (I love a thin, store-bought one for speed)
• 1/2 cup smoky BBQ sauce (Sweet Baby Ray's is my ride-or-die)
• 2 cups shredded smoked chicken (from your last BBQ or swap rotisserie chicken + liquid smoke)
• 2 cups shredded mozzarella (low-moisture, whole milk—melts like a dream)
• 1/2 small red onion, thinly sliced (soak in cold water 10 min to tame the bite)
• 1/4 cup fresh cilantro, chopped (stems included—extra flavor)
• 2 tbsp olive oil (extra virgin, for brushing the crust)

Instructions

1. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside for at least 30 minutes. A screaming-hot surface = crispy bottom.
2. In a small bowl, toss the shredded chicken with 1/4 cup BBQ sauce until fully coated. Set aside to marinate while you prep.
3. Brush the entire pizza crust with olive oil, focusing on the edges—this gives you that golden, crunchy rim.
4. Spread the remaining 1/4 cup BBQ sauce evenly over the crust, leaving a 1-inch border for the crust.
5. Sprinkle half the mozzarella over the sauce, then distribute the BBQ chicken and sliced red onion evenly.
6. Top with the remaining mozzarella—don't pile too thick or it'll slide off.
7. Carefully transfer the pizza to the preheated stone or sheet. Bake for 10–12 minutes until the cheese is bubbly and the crust is golden brown. Rotate halfway for even browning.
8. Remove from oven, let rest 2 minutes, then scatter fresh cilantro over the top. Slice and serve immediately—those crispy edges won't wait.

Crave that first bite: the crunch of the crust, the sweet-tangy sauce, and the savory smoke all hit at once. Cilantro adds a fresh pop that cuts through the richness. Serve with extra BBQ sauce for dipping, and watch it disappear.

White Garlic Pizza with Ricotta

Buckle up because this white garlic pizza with ricotta is about to become your new obsession. Creamy ricotta, roasted garlic, melty mozzarella, and a final olive oil drizzle—all baked on a hot stone for that perfect crispy crust.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 ball store-bought pizza dough (I prefer the kind from Trader Joe's—so reliable!)
• 1 whole head garlic
• 2 tbsp olive oil, divided (extra virgin is my go-to for roasting)
• 1 cup full-fat ricotta cheese (room temp for easier spreading)
• 1 ½ cups shredded low-moisture mozzarella
• ¼ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp fresh thyme leaves (optional but lovely)
• Flaky sea salt for finishing

Instructions

1. Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes—the hotter the better for a crispy crust.
2. Slice off the top of the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes at 400°F. Let cool, then squeeze out the soft roasted cloves into a small bowl and mash into a paste.
3. On a floured surface, stretch the pizza dough into a 12-inch round—don't use a rolling pin, it ruins the airy texture. Use your hands to gently press and pull.
4. Transfer the stretched dough to a floured pizza peel or parchment paper. Mix the roasted garlic paste with 1 tbsp olive oil and brush evenly over the dough, leaving a 1-inch border.
5. Drop spoonfuls of ricotta over the garlic layer—distribute evenly but don't spread it; you want little pools of creaminess.
6. Scatter the shredded mozzarella evenly over the ricotta, then top with Parmesan, salt, pepper, and thyme if using.
7. Slide the pizza onto the preheated stone and bake for 12–14 minutes, until the crust is golden brown and the cheese is bubbling. Tip: If the top browns too fast, tent with foil for the last 2 minutes.
8. Remove pizza, drizzle with a tiny bit more olive oil, and finish with a pinch of flaky sea salt. Let rest 2 minutes before slicing—this keeps the cheese from sliding off.

Vibrant and velvety, each bite hits with creamy ricotta plus sweet roasted garlic, then a salty mozzarella pull. Try it with a drizzle of hot honey for a sweet-spicy kick, or serve alongside a crisp arugula salad with lemon.

Four Cheese Pizza

OK, let's cut to the chase: this four-cheese pizza is the real deal. A blistered, wood-fired crust topped with a molten blend of mozzarella, parmesan, gorgonzola, and fontina—rich, savory, and absolutely irresistible. You're about to make the best pizza of your life.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb pizza dough (store-bought or homemade, room temp is key)
• 1/2 cup pizza sauce (I like a simple crushed San Marzano tomato sauce)
• 1 cup shredded low-moisture mozzarella (look for the stuff in blocks, not bags)
• 1/2 cup freshly grated Parmesan (skip the canned stuff, please)
• 1/2 cup crumbled Gorgonzola (dolce for milder, piccante for punch)
• 1 cup shredded Fontina (rind removed, melts like a dream)
• 2 tbsp extra-virgin olive oil (my go-to for drizzling)
• 1 tsp dried oregano
• Fresh basil leaves for garnish (optional but non-negotiable for me)

Instructions

1. Place a pizza stone or steel on the lowest oven rack and preheat to 500°F (or as high as your oven goes, really). Let it heat for at least 30 minutes—hotter is better for that blistered crust.
2. Stretch the room-temp dough on a floured surface into a 12-inch round. Use your hands, not a rolling pin, to keep the air bubbles intact.
3. Transfer the dough to a floured pizza peel or inverted baking sheet. Give it a little shake to make sure it slides easily.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Scatter the mozzarella evenly over the sauce, then add the fontina. Dot the Gorgonzola crumbles over the top.
6. Sprinkle the grated Parmesan across the surface (don't skimp near the edges—it'll crisp up beautifully).
7. Drizzle olive oil over the cheese and crust, then dust with dried oregano.
8. Slide the pizza onto the preheated stone. Bake for 10–12 minutes, until the crust is golden and the cheese is bubbling and starting to brown in spots.
9. Tip: Halfway through, rotate the pizza with a peel for even browning. Watch closely toward the end—every oven runs hot.
10. Remove the pizza and let it rest on a wire rack for 2 minutes (this lets the cheese set so it doesn't slide off when you slice).
11. Scatter fresh basil leaves over the top, slice with a sharp knife or pizza cutter, and serve immediately.

Every bite hits a different note: gooey from the mozzarella and fontina, salty from the Gorgonzola, and nutty from the Parmesan. The crust stays crackly-crisp on the bottom yet chewy inside—total textural bliss. Go ahead, fold a slice and dunk it in a little extra olive oil or chili flakes.

Pesto Veggie Pizza

Forget delivery—grab a store-bought crust or whip up your own, because this Pesto Veggie Pizza is about to become your weeknight MVP. Load it with basil pesto, sunny veggies, and melty mozzarella for a meatless meal that actually satisfies.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Pizza

• 1 pre-baked pizza crust (12-inch; I like thin and crispy)
• 1/2 cup basil pesto (store-bought or homemade—extra basil is my move)
• 1 cup shredded mozzarella cheese (freshly shredded melts better)
• 1/2 cup sliced bell peppers (mix red and yellow for color)
• 1/2 cup sliced mushrooms (cremini or white—your call)
• 1/4 cup sliced black olives (from a can, drained)
• 1/2 cup thinly sliced zucchini (about 1 small zucchini)
• 1 tablespoon olive oil (for brushing the crust edge)

Instructions

1. Preheat your oven to 450°F. If using a pizza stone, place it in the oven while preheating—it gives a crispier bottom.
2. Brush the edge of the pizza crust with olive oil. This step is non-negotiable for that golden, crunchy crust.
3. Spread the basil pesto evenly over the crust, leaving a 1-inch border. Tip: Don't drown it—you want the veggies to shine.
4. Evenly scatter the shredded mozzarella over the pesto. Pro move: Use your hands to distribute for even coverage.
5. Top with bell peppers, mushrooms, olives, and zucchini slices. Arrange in a single layer so every bite gets multiple toppings.
6. Bake directly on the oven rack or stone for 12-15 minutes, until the cheese is bubbly and the crust is golden brown. Visual cue: edges should be deep golden, cheese starting to brown in spots.
7. Let the pizza rest on a cutting board for 3 minutes before slicing. This keeps the toppings from sliding off.
8. Slice into 8 wedges and serve hot.

Crust stays crispy even after a few minutes on the rack—texture heaven. Pair with a simple arugula salad dressed in lemon vinaigrette for a fresh, peppery crunch. Or just eat the whole pizza while standing over the sink—no judgment.

Sausage and Mushroom Pizza

Vibrant Italian sausage meets earthy cremini mushrooms in this crave-worthy pizza. Caramelized onions add sweetness, while mozzarella pulls it all together. Skip delivery—this is faster and so much better.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Pizza Dough & Toppings

• 1 lb pizza dough (store-bought or homemade, room temp for easy stretching)
• 1 tbsp olive oil (extra virgin is my go-to)
• 8 oz Italian sausage (casings removed)
• 8 oz cremini mushrooms (sliced, I like them quartered for texture)
• 1 large yellow onion (thinly sliced)
• 2 tbsp unsalted butter (for caramelizing onions)
• 1 cup shredded mozzarella (low-moisture, part-skim for best melt)
• 1/2 cup pizza sauce (your favorite jarred or homemade)
• 1 tsp dried oregano (optional but recommended)

Instructions

1. Preheat your oven to 500°F (or highest temp, up to 550°F). Place a pizza stone or inverted baking sheet on the middle rack for 30 minutes.
2. In a large skillet over medium heat, add olive oil and sausage. Cook, breaking into small pieces, until browned (5-7 minutes). Transfer to a bowl.
3. In the same skillet, reduce heat to medium-low. Add butter and sliced onions. Cook, stirring occasionally, until deep golden and jammy (15-20 minutes). Season with a pinch of salt.
4. While onions caramelize, add mushrooms to a dry skillet over medium-high heat. Cook without stirring for 2 minutes, then flip and cook until golden (4-5 minutes total). Season with salt.
5. On a floured surface, stretch pizza dough to a 12-inch round (go gentle—use your knuckles to avoid tears). Transfer to a floured peel or parchment.
6. Spread pizza sauce evenly, leaving a 1-inch border. Top with mozzarella, then sausage, mushrooms, and caramelized onions. Sprinkle oregano.
7. Slide pizza onto preheated stone or sheet. Bake until crust is golden and cheese bubbles (10-12 minutes). Let rest 2 minutes, then slice.
8. Pro tip: No stone? Use a preheated baking sheet—parchment slides right off. For extra char, broil the last 1 minute.

Love the crispy-chewy crust against the sweet onions and savory sausage. Serve with a sprinkle of red pepper flakes for heat. This pizza disappears fast—trust me.

Prosciutto and Arugula Pizza

Just when you thought pizza couldn't get any better, this prosciutto and arugula number flips the script. Crisp thin crust, salty prosciutto, peppery arugula—post-bake topping keeps everything fresh and vibrant.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough & Base

• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 tsp instant yeast
• ½ tsp salt
• ½ cup warm water (110°F)
• 1 tbsp olive oil (extra virgin, my go-to for flavor)
• 1 tsp sugar

For the Topping

• ½ cup pizza sauce (I like a simple San Marzano crush)
• 1 ½ cups shredded mozzarella (low-moisture, full fat)
• 4 oz prosciutto, thinly sliced
• 2 cups fresh arugula
• ¼ cup parmesan shavings (use a vegetable peeler)
• 1 tbsp balsamic glaze (optional but adds a sweet tang)
• Freshly cracked black pepper

Instructions

1. Preheat your oven to 475°F with a baking steel or inverted sheet pan on the top rack for at least 30 minutes—this ensures a crisp bottom.
2. In a small bowl, whisk together warm water, sugar, and instant yeast; let sit 5 minutes until foamy (if no foam, your yeast might be dead—I always check).
3. In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil; stir with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic. Tip: if it's too sticky, add flour 1 tbsp at a time.
5. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide into 4 equal portions. On a floured surface, roll each into a 10-inch round (keep edges slightly thicker for a crust).
7. Transfer one round to a piece of parchment paper. Spread 2 tbsp pizza sauce in a thin layer, leaving a ½-inch border. Sprinkle ⅓ cup mozzarella evenly.
8. Slide the parchment onto the preheated steel or pan. Bake for 8–10 minutes until the crust is golden and cheese is bubbly. Repeat with remaining dough.
9. Remove pizza from oven, and immediately lay prosciutto slices over the hot cheese (they'll warm through without cooking crisp).
10. Top generously with fresh arugula, then use a vegetable peeler to shave parmesan directly over the arugula. A few cracks of black pepper finish it.
11. Drizzle with balsamic glaze if you want that sweet-tangy pop. Slice with a pizza cutter—pull apart for that cheese stretch shot.

Striped salty prosciutto, cool arugula, and nutty parmesan on a hot, crisp crust—every bite is a contrast. Serve it on a wooden board as a showstopper appetizer or dress it with extra arugula for a lunch that screams 'I'm a foodie'.

Hawaiian Pizza with Smoked Ham

Skip the delivery debate—this Hawaiian pizza brings the sweet-and-salty balance you crave, with smoky ham and juicy pineapple grilled hot on a BGE. No soggy crust, just bold flavor in every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb store-bought or homemade pizza dough (room temp for easy stretching)
• 1/2 cup pizza sauce (I like a chunky, garlicky one)
• 8 oz fresh mozzarella, torn into bite-sized pieces (skip pre-shredded—it doesn't melt right)
• 4 oz sliced smoked ham (I use Black Forest ham for extra flavor)
• 1/2 cup fresh pineapple chunks (not canned—trust me on this)
• 1 tbsp extra virgin olive oil
• 1 tsp cornmeal (for dusting the peel)

Instructions

1. Fire up your Big Green Egg to 500°F with a pizza stone inside—let it heat for at least 30 minutes to get that perfect crispy bottom.
2. On a lightly floured surface, stretch the dough into a 12-inch round—use your hands, not a rolling pin, to keep air bubbles intact.
3. Dust a pizza peel with cornmeal, then transfer the stretched dough to the peel.
4. Brush the outer edge of the dough with olive oil for a golden, crispy crust.
5. Spread the pizza sauce evenly over the dough, leaving a 1-inch border.
6. Arrange the torn mozzarella pieces evenly over the sauce—don't pile it in the center.
7. Layer the smoked ham slices over the cheese, tearing larger pieces if needed.
8. Scatter the fresh pineapple chunks on top of the ham—spread them out so every bite gets a little sweetness.
9. Slide the pizza onto the hot stone carefully—use a quick, confident jerk of the peel to release it.
10. Close the BGE lid and grill for 8–12 minutes, until the crust is golden and the cheese is bubbly and lightly browned.
11. Check the bottom after 8 minutes—if it's browning too fast, rotate the pizza 180° for even cooking.
12. Remove the pizza with the peel, let it rest on a cutting board for 2–3 minutes (don't skip this—it sets the cheese).
13. Slice into 8 wedges with a sharp pizza cutter or chef's knife—clean cuts prevent toppings from sliding off.

The crust cracks open under your knife, revealing a molten mix of smoky ham and sweet pineapple against that blistered, chewy base. Serve straight from the board with a sprinkle of red pepper flakes if you like heat—but honestly, it's perfect as is.

Meat Lovers Pizza

Zoom in on the ultimate Meat Lovers Pizza: a crispy, cheesy beast loaded with pepperoni, sausage, bacon, and ground beef. We're baking it hot and fast for that perfect crunch. Let's get this pie on the table.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Dough & Sauce

• 1 lb pizza dough, store-bought or homemade (room temp makes it easier to stretch)
• 1/2 cup pizza sauce (I prefer one with a little sugar to balance the salt)
• 2 tbsp olive oil, for brushing (the good stuff matters here)

Meats

• 4 oz pepperoni slices (classic is fine, but get the larger ones if you can)
• 6 oz Italian sausage, casings removed (I use hot for a kick)
• 4 slices thick-cut bacon, cut into 1-inch pieces
• 4 oz ground beef (80/20 is perfect for flavor)

Cheese

• 2 cups shredded low-moisture mozzarella (fresh will make it soggy—skip it)
• 1/4 cup grated Parmesan (freshly grated, not the green can)

Optional Toppings

• 1/2 tsp red pepper flakes (for heat, if you're brave)

Instructions

1. Preheat your oven to 500°F (or as high as it goes) with a pizza stone or inverted baking sheet on the middle rack. Let it heat for at least 30 minutes—the hotter, the crispier.
2. While the oven heats, cook the ground beef in a skillet over medium-high heat for 5-7 minutes, breaking it apart until browned. Drain excess fat and set aside.
3. In the same skillet, cook the Italian sausage for 5-6 minutes, breaking it into crumbles. Remove and set aside with the beef.
4. Cook the bacon pieces in the skillet for 3-4 minutes until crispy but not burnt. Drain on paper towels.
5. Lightly dust a piece of parchment paper with flour. Stretch or roll the pizza dough into a 12-inch round, about 1/4-inch thick. Transfer to the parchment.
6. Brush the dough edge with olive oil for a golden crust. Spread the pizza sauce evenly, leaving a 1-inch border.
7. Sprinkle 1 cup mozzarella over the sauce. Evenly distribute the cooked beef, sausage, and bacon. Add the pepperoni slices in a single layer.
8. Top with the remaining 1 cup mozzarella and sprinkle the Parmesan over everything. Add red pepper flakes if using.
9. Carefully slide the pizza (still on parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes, until the cheese is bubbly and the crust is golden brown. Rotate halfway if needed.
10. Remove from the oven and let it rest for 5 minutes before slicing. This keeps the toppings from sliding off.
11. Slice into 8 pieces and serve hot. For extra crunch, broil on high for the last 1 minute—watch it like a hawk.

With a blistered crust, gooey cheese, and a meaty punch in every bite, this pizza is a total crowd-pleaser. Serve it with a cold beer or a side of ranch for dipping—and watch it disappear in minutes.

Truffle Mushroom Pizza

Ditch the delivery and dial up dinner with a pizza that tastes like it came from a wood-fired oven in Tuscany. Truffle oil, wild mushrooms, and melted fontina create an earthy, luxurious pie that's surprisingly easy to pull off at home.

Serving: 4 | Prep Time: 20 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

Dough & Toppings

• 1 lb pizza dough, store-bought or homemade (I like it at room temp for easier stretching)
• 2 tbsp extra virgin olive oil (my go-to for brushing)
• 2 cups shredded fontina cheese (about 8 oz)
• 8 oz mixed wild mushrooms (cremini, shiitake, and oyster if you can find them)
• 2 tsp fresh thyme leaves
• 2 tbsp truffle oil (quality matters here—get the real stuff!)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 500°F (or as high as it goes) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.
2. Toss the mixed wild mushrooms with 1 tbsp truffle oil, 1 tsp thyme leaves, salt, and pepper. Set aside to marinate.
3. On a lightly floured surface, stretch the pizza dough into a 12-inch round, making it slightly thicker at the edges for a crispy crust.
4. Transfer the dough to a floured pizza peel (or parchment-lined baking sheet) and brush the entire surface with the remaining 1 tbsp olive oil.
5. Spread the shredded fontina evenly over the dough, leaving a 1-inch border for the crust.
6. Arrange the marinated mushrooms on top of the cheese, distributing them evenly.
7. Slide the pizza onto the preheated stone (or baking sheet) and bake for 12-15 minutes, until the crust is golden and cheese is bubbly and slightly browned.
8. Remove from oven and immediately drizzle with the remaining 1 tbsp truffle oil and sprinkle with the remaining 1 tsp thyme leaves.
9. Let rest for 2 minutes, then slice and serve hot.

Watch that first bite—the truffle aroma hits you before the gooey fontina and earthy mushrooms melt together. Serve with a crisp arugula salad tossed in lemon vinaigrette for a bright, peppery contrast.

Caprese Pizza

Ever since I swapped my usual pepperoni for this Caprese pizza, summer dinners have never been the same. It's light, fresh, and comes together in under 20 minutes—perfect for busy weeknights when you crave something satisfying but not heavy.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 pre-made pizza crust (I love the thin and crispy kind from Trader Joe's)
• 2 tbsp olive oil (extra virgin, because it's my go-to for drizzling)
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds (bought the log, not the balls)
• 1 cup cherry tomatoes, halved (multicolor ones make it pop)
• 1/4 cup fresh basil leaves, torn (never chopped—torn keeps the flavor intact)
• 1/2 tsp flaky sea salt (Maldon is my favorite)
• 1/4 tsp black pepper (freshly cracked)
• 2 tbsp balsamic glaze (store-bought is totally fine, just check ingredients)

Instructions

1. Preheat your oven to 450°F. If you have a pizza stone, pop it in now—it gets the crust extra crispy.
2. Place the pizza crust on a baking sheet or pizza pan. Brush evenly with 1 tbsp olive oil—don't drown it, just a thin coat.
3. Arrange the mozzarella slices evenly over the crust, leaving a 1/2-inch border. Pro tip: pat the mozzarella dry with paper towels first to avoid a soggy pizza.
4. Scatter the halved cherry tomatoes over the cheese—cut side up so they roast nicely.
5. Season with flaky sea salt and black pepper. Don't be shy; seasoning is key.
6. Bake for 10-12 minutes, until the cheese is bubbly and the crust is golden brown. Rotate the pan halfway for even baking.
7. Remove from the oven and let it rest for 2 minutes. This lets the cheese set a bit—otherwise it slides right off when you slice.
8. Top with torn basil leaves (add them after baking so they stay fresh and bright) and drizzle with balsamic glaze and the remaining 1 tbsp olive oil.
9. Slice into 8 wedges using a pizza cutter—or a sharp knife if you want cleaner edges.

Kick back and enjoy this pizza while it's still warm—the creamy mozzarella and juicy tomatoes are a dream against the crisp crust. I love serving it with a simple arugula salad on the side for extra greens. Or, crumble on some prosciutto for a salty twist if you're feeling fancy!

Gluten-Free Cauliflower Crust Pizza

Here's the gluten-free pizza that actually delivers—crisp, cheesy, and totally cauliflower-dominant. Made with a homemade crust, tangy tomato sauce, and blistered mozzarella baked in the Big Green Egg, this one's a game-changer for pizza night.

Serving: 4 | Prep Time: 25 minutes minutes | Cooking Time: 18 minutes minutes

Ingredients

For the Cauliflower Crust

• 1 large head cauliflower (about 2 lbs), riced (about 4 cups)
• 1/2 cup shredded mozzarella (part-skim, pre-shredded works fine)
• 1/4 cup grated Parmesan (the kind in the green can is fine)
• 1 large egg, lightly beaten (room temp helps it mix evenly)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Toppings

• 1/2 cup tomato sauce (I like a thick, unsweetened one like Rao's)
• 1 cup shredded mozzarella (low-moisture, part-skim for better melt)
• Fresh basil leaves, for garnish (optional but pop)

Instructions

1. Preheat your Big Green Egg to 450°F (or oven to 425°F) with a pizza stone or baking sheet inside to get hot.
2. Place the riced cauliflower in a microwave-safe bowl, cover, and microwave on high for 4 minutes. Let it cool slightly.
3. Dump the cooked cauliflower onto a clean kitchen towel. Let it cool until safe to handle, then wrap the towel around it and squeeze out as much liquid as humanly possible—this is key for a crispy crust. You want a dry, clumpy pulp.
4. In a large bowl, combine the squeezed cauliflower, 1/2 cup mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper. Mix with a fork until fully combined—it'll look like sticky dough.
5. Line a baking sheet (or pizza peel) with parchment paper. Transfer the cauliflower mixture onto the parchment and press it into a 12-inch round, about 1/4-inch thick. Don't make it too thin or it'll break; aim for even thickness.
6. Carefully slide the parchment with the crust onto the preheated stone or sheet. Bake for 10 minutes (12 if using oven) until the edges are golden and the top is dry to the touch.
7. Remove the crust from the egg (or oven) using the parchment. Spread the tomato sauce evenly over the crust, leaving a 1/2-inch border. Sprinkle the 1 cup mozzarella on top.
8. Return the pizza (still on parchment) to the stone and bake for another 6–8 minutes, until the cheese is melted and bubbly and the bottom is deeply golden. For extra char, give it a final 1–2 minutes directly on the stone without parchment.
9. Let the pizza rest on a cutting board for 2 minutes (this helps the cheese set). Slice with a sharp knife or pizza wheel, garnish with basil if you're fancy, and serve hot.

Hello, texture heaven—this crust is sturdy enough to pick up, with a tender, cheesy interior that lets the tangy sauce and melty mozzarella shine. Try it for a Friday night movie marathon or a lazy Sunday lunch; it's a crowd-pleaser that happens to be gluten-free.

Conclusion

Hopefully this roundup of 13 mouthwatering pizza recipes for your Big Green Egg has inspired you to get creative. Try one tonight, then come back and leave a comment with your favorite recipe. Don’t forget to share this article on Pinterest to inspire fellow grill lovers!

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