Grilled Thin Crust Fontina Pizza

Cook over fire, they will come. 🤣 This is the tagline on the Big Green Egg website right now.  Accurate though.  I love my Big Green Egg and for those of you who are wondering just what that is... a Big Green Egg is a fully enclosed charcoal based ceramic oven used for cooking.  Basically, anything you can cook on a propane or charcoal grill - you can make on the Big Green Egg.  The food that I cook on my BGE is amazing.  Burgers, pizza, smoked chicken, seafood and peach cobbler - all delicious.🍔🍕🍗🍤🥧

The Big Green Egg headquarters is based right here in the ATL.  Safe to say, I've been a superfan for a long time.  I started taking classes in their showroom to learn how to use my BGE over 20 years ago.  I even attended some of the very first EGGtoberfest events in Atlanta as a media blogger to promote their uniquely shaped charcoal grills.🟩 🥚 

I've used my Big Green Egg at least a couple of times per week for the last 20 years and the ceramic fire box and fire ring on the inside of the EGG finally cracked.   Since both of these parts were covered by their warranty, I contacted the company about getting them replaced.  I will spare you the details but basically I didn't proof of purchase (from 20 years ago) so they denied my warranty replacement request.😟  I'm pretty good about keeping track of important paperwork but somehow I lost track of my receipt from 2005.🙃

​Big Green Egg certainly doesn't make it easy for those of us who bought our BGE's in the early 2000's to submit a warranty claim but I'm happy to report that after 6 weeks of relentless persistence, I'm the proud new owner of a new ceramic fire ring and fire box.  

Pizza is one of my very favorite things to make on the Big Green Egg.  When I first got my BGE, there was a learning curve while I figured out how to set it up to get the perfect crispy crust and melted cheese on our pizza.  Send me a comment if you want the specifics about how to set up your Egg for pizza. 

This Grilled Thin Crust Fontina Pizza was so good on the BGE but if you don't have access to one - make this pizza in your oven - it's still good.🍕  

Grilled Thin Crust Fontina Pizza
Dough 
3 cups bread flour
1 Tablespoon sugar
1/2 teaspoon yeast
1 1/2 cups + 2 Tablespoons ice water
3 Tablespoons olive oil
1 1/2 teaspoons salt

Pizza
2 Tablespoons olive oil
1 garlic clove, minced
3 Tablespoons fresh basil, chopped
3 Tablespoons fresh parsley, chopped
1 1/2 cups fontina cheese, shredded
2 cups Pecorino Romano Cheese, shredded
1 1/2 cups pizza sauce

Process flour, sugar and yeast in food processor for dough.  

While running, add ice water and knead 10 seconds.  Let rest 10 minutes. 

Add 1 T. oil and salt to dough.  Process 1 minute.  ​Transfer dough to a greased counter and divide into 4 pieces.

Shape each into a tight ball.  Transfer to an oiled baking sheet.  ​

Brush tops of dough with oil.  Cover and let rest 90 minutes.  

Pour 2 T. oil over risen dough balls.  

Press each dough into a 9x13" oval on a piece of parchment paper.  

Stack dough and parchment papers on baking sheet.  Cover stack with plastic wrap and let rest 1 hour. 

Combine oil and garlic in bowl for pizza.  

Stir together basil and parsley.  

Gently pick up 1 dough with parchment and flip upside down onto hot grill. 

Peel away parchment and cook until bottom is lightly charred and browned.  

Use tongs to transfer dough, grilled side up, to cutting board.  

Brush top of pizza with 1/4 of garlic oil.  

Sprinkle with 1/4 cup fontina and pecorino.  

Drizzle 1/3 c. sauce over each pizza. 

Transfer pizza back to grill.  Cook until bottom of pizza is browned.  ​

Sprinkle pizza with herb mixture.  Slice and serve. 

Ciao!

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