Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 497 guests online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
Categories Pork Hoggzza
Most Viewed - Top Rated - Last Added - Last Commented


Description:This is a pizza with a pork loin crust.

Pork Loin (about 2 pounds);

Olive Oil;

Your Favorite Rub;

Your Favorite Toppings;


Slice loin into quarter inch round discs, trim off fat, & pound to a universal thickness if necessary.  Begin with one 16 inch metal pizza grid, and lay the discs out in a large circle overlaping each piece.  Cover the entire grid making sure you have no holes.  Brush on olive oil & liberally apply rub.  Add a second grid on top.  Set up the egg indirect, legs up, with the grill on top.  Stabilize at about 400, add smoking wood of your choice.  Put the two-grid assembly on, seasoning side up, and add a small amount of weight to top grid to prevent the pork from curling up, I used the ceramic top.  Cook for  about 10 minutes (until you notice the top of the pork getting white).  Remove entire assembly, remove top grid & cover it completely with tin foil, replace on top then flip over & remove the bottom grid.  The original seasoned top now becomes the bottom \'crust\' of the pizza.  The pizza will now cook the rest of the way on the foil covered grid.  Add your cheese & whatever toppings you choose & return to the egg continuing to cook until toppings are finished, about another 10 minutes. 

Notes:Depending on the thickness of your pork, the temperature you use, & the toppings you use, the cooking time will vary. If you are a thermometer person, use your thermometer. If you are like me, just look at it, poke it, & roll the dice. To see pictures that may be helpful, search \'hoggzza\' & click on the January 4, 2009 post.
Number Of Servings:Source:Me
Vegetarian:NoTime To Prepare:
Date:Tue 06 Jan 2009 02:58:45 UTCViewed:5872 times
Rating:No votes

recipe rating
1 (bad)5 5 (good)

Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Wednesday, Mar 3, 2021 9:42 am
31472 registered users
0 today
2 this week
0 this month
Total Posts: 1,250,740

Our New Members

  • LWT
       2021-02-07 08:20 PM
  • Auart
       2021-01-10 07:05 PM
  • Ercbnr
       2021-01-04 11:07 PM