Double Decker Pizza - Big Green Egg Recipe
My husband took the Porter Pizza Crust and Pizza Sauce recipes and created a Super Bowl dish on his Big Green Egg. He made a double decker pizza! - We are from Chicago, after all. By putting two pizzas one on top of the other and cooking them on his Big Green Egg he was in Super Bowl pizza heaven! You can also do this in your oven!
(Makes 1 12-inch Pizza)
Handy equipment: Big Green Egg, Pizza Stone, Pizza Peel, Rolling pin, Parchment Paper
1 Recipe Porter Pizza Crust
1 Recipe Pizza Sauce
6 oz. Kielbasa Sausage fully cooked
1 T. Palm Oil for frying
1/2 Onion sliced
2 oz. Mushrooms
8 oz. Grated Cheese (such as mozzarella, Jarlsburg, or cheddar)
Make the Porter Pizza Crust and Pizza Sauce. Preheat the Big Green Egg to 500 degrees Fahrenheit with the plate setter in place, legs down, and a pizza stone on top of the plate setter.
While the crust is rising prepare the kielbasa by peeling off the casing and slicing the sausage. Place palm oil in a sauté pan on medium heat. Sauté the onions and mushrooms until onions are clear and mushrooms are soft. You want to remove some of their moisture so the crust does not get soggy when baking.
Roll out one 12-inch pizza circle. Take a piece of parchment and place it on a pizza peel. Move the pizza circle to the parchment. Place half of the sauce on the dough. Distribute the sausage, onions, mushrooms and half the cheese on the sauce. Roll out the second 12-inch pizza circle. Place it directly on top the the first pizza. Spread the remaining sauce on the top dough circle then distribute the remaining cheese.
Slide the pizza off the parchment paper onto the pizza stone. Close the lid and bake in the BGE for 15 minutes or until the cheese is caramelized and crust is done to your liking. Remove the pizza from the egg and place on a pizza pan with holes or cooling rack so it does not get soggy on the bottom. When cutting transfer to a cutting board or cookie sheet.
Double Decker Pizza - Big Green Egg
(Makes 1 12-inch Pizza)
Handy equipment: Big Green Egg, Pizza Stone, Pizza Peel, Rolling pin, Parchment Paper
1 Recipe Porter Pizza Crust1 Recipe Pizza Sauce
6 oz. Kielbasa Sausage fully cooked
1 T. Palm Oil for frying
1/2 Onion sliced
2 oz. Mushrooms
8 oz. Grated Cheese (such as mozzarella, Jarlsburg, or cheddar)
Make the Porter Pizza Crust and Pizza Sauce. Preheat the Big Green Egg to 500 degrees Fahrenheit with the plate setter in place, legs down, and a pizza stone on top of the plate setter.
While the crust is rising prepare the kielbasa by peeling off the casing and slicing the sausage. Place palm oil in a sauté pan on medium heat. Sauté the onions and mushrooms until onions are clear and mushrooms are soft. You want to remove some of their moisture so the crust does not get soggy when baking.
Roll out one 12-inch pizza circle. Take a piece of parchment and place it on a pizza peel. Move the pizza circle to the parchment. Place half of the sauce on the dough. Distribute the sausage, onions, mushrooms and half the cheese on the sauce. Roll out the second 12-inch pizza circle. Place it directly on top the the first pizza. Spread the remaining sauce on the top dough circle then distribute the remaining cheese.
Slide the pizza off the parchment paper onto the pizza stone. Close the lid and bake in the BGE for 15 minutes or until the cheese is caramelized and crust is done to your liking. Remove the pizza from the egg and place on a pizza pan with holes or cooling rack so it does not get soggy on the bottom. When cutting transfer to a cutting board or cookie sheet.
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| First dough circle sitting on parchment on top of the wooden pizza peel. |
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| My husband putting on the toppings. |
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| Finished baking in the Big Green Egg. |
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