@biggreenegg by @corahilts
@biggreenegg by @corahilts
@corahilts
Food & Garden
Cora’s Farm To Table Pizza Recipe with Big Green Egg
It’s safe to say that my husband and I have become obsessed with our new Big Green Egg outdoor grill – the recipe that we were most keen to perfect cooking was my simple Margarita Pizza from the garden. See how we did it below!
Thank you to our friends at Big Green Egg for making this editorial possible!
If you’d like to market your brand with us, email taylorb@revenvert.com.
First of all, any great pizza in my opinion starts with the sauce. It’s early September here in Maine and the tomatoes are in full bloom – if you can pick your own, amazing. Otherwise please try and source your fresh tomatoes from your local farmer’s market to make sure they are organic and seasonal!
What you need for the sauce:
About two cups of fresh tomatoes
1 medium onion
2 large cloves of garlic
Handful each of fresh Oregano, Parsley and Basil
Red Wine (an optional dash!)
A pinch of sugar
Salt and pepper to taste
Instructions:
Ideally, grab everything you need from the garden! Start with sauteing the diced onion for about 5 minutes on a medium heat. Throw in the garlic and saute for another 2 minutes, add in the wine and cook off if you are using. Add in your tomatoes, sugar and cook for 20 minutes on a low heat. Throw in your fresh herbs and use a blender to make the sauce a bit finer.
We use a local organic pizza dough, but you could absolutely make your own! We use this incredible, Maine grown grains, sourdough base: https://www.instagram.com/thegoodcrust.maine
To assemble the pizza, we do a light layer of the homemade sauce, and then finish with fresh mozzarella. I use Maplebrook as they are local to us and do everything by hand using small farms: https://www.instagram.com/maplebrookfarm/
Grilling:
It just takes some kneading, a bit of flour to keep things loose, and a nice pizza peel. Big Green Egg have the most amazing pizza stones you place right on the grill.
We got the Egg up to about 400 degrees, then simply slide your rolled out pizza onto the stone. Cover and use the BGE Pizza Oven Wedges to let the air in. Cook for 12-15 minutes, take off and let cool for 5 minutes. You should have the perfect hard bottom and soft top crust!
To finish, we used more fresh basil from the garden. A perfect late summer, meat free option!
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