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Pizza is one of the tastiest things you can cook on your EGG!


  • Homemade or store bought pizza dough
  • Cornmeal for dusting
  • 1½ cups (375 ml) marinara sauce
  • 12 oz (340 g) thinly sliced mozzarella
  • 1½ cups (375 ml) chopped baby arugula
  • 1 cup (250 ml) chopped prosciutto
  • 1 cup (250 ml) Parmigiano-Reggiano cheese
  • 4 tsp (20 ml) white truffle oil


  1. Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
  2. Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
  3. Top the pizza with the sauce, mozzarella, arugula, and prosciutto. Slide the pizza onto the hot Pizza/Baking Stone and close the lid of the EGG. Cook until the edges are lightly browned and crisp.
  4. Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano- Reggiano cheese and drizzle with truffle oil. Using a Pizza Cutter, cut the pizza into desired portions and serve immediately.

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