- Pizza dough ball (available at grocery stores in the deli area)
- Cornmeal (about 1/4c per pizza)
- Stonewall Kitchen’s Blueberry Chutney
- Brie Cheese
- Cooked bacon, crumbled
- Truffle Honey (whisk together 3oz honey with 1oz truffle oil)
Set up your Egg for indirect cooking and get the temperature to 550F – 600F degrees (using the plate-setter with the feet facing up, the grill grate on top of the plate-setter feet, and the pizza stone on top of the grill grate)
Roll out the dough to about a 14” diameter. Add cornmeal to the surface of whatever you make the pizza on as well as to the pizza stone on the grill. Spread the chutney, add slices of brie and chopped bacon, then slide it on the grill. Pizzas should only take about 5 – 7 minutes. Take the pizza off when it’s ready, drizzle with the truffle honey, and top with fresh arugula.