Recipes: Pancetta Pizza on Big Green Egg
See what happens when we combine the efficiency of the Big Green Egg ceramic charcoal grill with even heat distribution of a cast iron plate setter. It’s the perfect set up for grilling pizza, and you can do it directly on the plate setter! All of you ceramic grill enthusiasts, check it out!
Super simple, four ingredient pizza dough. Keep this recipe on hand. We’ve been developing this recipe/technique for some time, and really love where it has ended up!
The rich, pungent aroma of fresh oregano is a must on pizza!
Pancetta! It’s Italian bacon, made from pork belly. Similar to our bacon here in the states, but usually sliced much thinner, which makes it great for melting into a pie!
- 4 oz thin sliced pancetta
- 8 oz fresh mozzarella, diced
- 1-2 jalapeños, sliced
- 1/4 cup fine grated parmesan
- 1/4 cup fresh oregano leaves
- Mama Capri Fire Roasted Tomato & Shitake Mushroom Pasta Sauce
- Cattleman’s Grill Italiano Seasoning
- For the Pizza Dough:
- 325g warm water (110ºF)
- 5g dry active yeast
- 500g Antimo Caputo “00” flour
- 10g salt
Start with mixing your pizza dough. This recipe will yield enough dough for 3 pizzas. You can freeze leftover dough for future use. Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.
Preheat your Big Green Egg or other ceramic grill to 375ºF with a Paragon Casual Cast Iron Plate Setter for Big Green Egg installed with the grill side up.
Place enough Mama Capri Sauce on the dough to cover the surface and spread evenly. Top the sauce with half of the fresh oregano leaves. Lay out half of your pancetta slices. They should cover the most of the surface. Top the pancetta with the half of your sliced jalapeños and diced mozzarella. Top with half of the parmesan. Finally, sprinkle Cattleman’s Grill Italiano Seasoning over the entire pizza.
Bake directly on the cast iron plate setter until the bottom is browned and cheese is melted. Be careful not to get the grill too hot, as it will heat the cast iron to the point that it will burn the bottom of the pizza before the top is cooked.