A waft of inspiration washed over us like the smoke from a newly lit Egg when the boys over at Patrons of the Pit posted this blog post here about pit cooked veggies. That gave me a great idea for way to try cooking the pepper and onion… right on the coals!!!
Fire Roasted Veggie Pizza is what that inspiration turned into!
You will need:
- Pizza Dough (your own recipe or ours)
- 1 onion
- 1 bell pepper
- 4 slices of bacon
- 2 chicken breasts (or 3-4 thighs if you prefer dark meat)
- Pesto Sauce (store bought or home made… home made is better!)
- 2 cups fresh basil
- 1/4 cup toasted pine nuts
- 1-2 cloves of garlic
- a squeeze of lemon juice
- about 2/3 cup of Olive Oil
- 1/2 cup of your favorite hard Italian cheese (Asiago, Parm, Pecorino, Grana Padana ect…)
- Salt and Pepper to taste
- Mix it all up in a blender or food processor
I lit up both the Mini and the Large… the Large would take about an hour to heat the pizza stone to about 580-600F and the mini would be my prep Egg.
I tossed a pepper and an onion directly onto the coals to char the outer skins and cook the insides.
Once good and charred, I took them off and covered them in plastic in a bowl to stew in their own juices. These would get chopped up later.
Next up came 4 slices of bacon, made by my butcher in house and chopped up. I cooked these on a small 8 inch cast iron skillet.
Finally, I tossed on a couple chicken breasts that I had lightly dusted with simply Salt and Pepper. I didn’t want to add any fancy spice rubs since we have the pesto sauce.
After chopping everything up we built the pizza.
We topped it with Monterey Jack cheese from our local Manitoba cheesery… New Bothwell Cheese and put it on the Egg to cook for about 4 minutes with the plate setter and pizza stone setup we always use at about 600F
After 4 minutes… voila!!! Pizza!!!
It turned out really good, only thing I would do different next time is cook the onion a little longer, but the fire roasted veggies direct on the coals worked great!!!