Pesto & goat cheese – always a crowd favorite. The bright pesto, topped with tangy, creamy goat cheese gets a pop of sweet, heat with not one, but two kinds of hot honey. Using pre-made thin, pizza crusts come in handy to make this a quick any night meal. Special thanks to Shannon Morgan of @biggreeneggfoodie for the amazing recipe!
Ingredients
- 1 ready made pizza crust, I prefer a thin crust
- 1/3 cup pesto
- 2 ounces crumbled goat cheese
- 1 cup of arugula
- Hot Honey, for drizzling
Instructions
EGG SET-UP: Indirect Heat
TOOLS & ACCESSORIES: ConvEGGtor, Pizza Stone, Pizza Peel
1. Preheat your grill to 550° Fahrenheit, using indirect heat and a pizza stone. Allow an extra 20 minutes after coming to temperature to get your pizza stone heated. Â
2. Spread the pesto onto the pizza crust and top with goat cheese. Drizzle hot honey on next.
3. Bake the pizza on the BGE for 5 minutes or until the crust is crispy and the pesto and cheese is hot. Â
4. Remove the pizza from the Big Green Egg. Top with fresh arugula and a drizzle of hot honey.Â