Yes, you can make pizza with the BioLite FirePit.
The FirePit’s custom designed griddle is a perfect fit on top of your pit, enabling it to get a nice even temperature and taking on the role of a pizza stone for a delicious crispy crust.
Speaking of a crispy crust, our hack in this recipe is to pre-cook the onions and sausages together and to leave the drippings in the griddle before adding your dough for extra flavor. Looking to go vegetarian? You can skip this step entirely or just omit the sausage and sauté up some solo onions instead.
Gear You'll Need:
- BioLite FirePit+
- BioLite Griddle
- BioLite FirePit Lid (optional, but expedites boil and cook times)
- Prep & Grill Toolkit (or spatula and tongs of your choice)
- Cutting board
Ingredients
- 1 ball pizza dough (store bought or we recommend asking your local pizza joint)
- 1 cup pizza sauce (or classic marinara sauce)
- 1-2 cups shredded mozzarella cheese (depends on your cheese factor)
- 1 yellow onion
- 2 Italian sausages, sweet or spicy
- Optional: fresh basil or parsley, dried oregano, pepper flakes
- Helpful: flour or semolina for dough stretching
Preparation
Slice onion thinly and chop sausage into ¼ inch medallions. Heat up your FirePit and FirePit griddle and add onions and sausage (depending on fat content of your sausage, you may want to add 1-2 teaspoons of olive oil to help sauté process). Cook until onions are caramelized and sausage is browned, approximately 7-10 minutes. Remove contents from griddle and set aside. Keep griddle hot.
Dust a cutting board with flour or semolina and stretch pizza dough to rectangular shape to roughly match shape of griddle. Slide dough onto hot griddle and cover with lid. Allow dough to cook 3-4 minutes.
Remove lid and add sauce, cheese, and toppings. Cover with lid again and cook until cheese is melted and bubbling, approximately 5-6 minutes.
Remove from griddle. Top with fresh or dried herbs and pepper flakes. Cut and serve.
Make It Your Own: Recipe Variations.
- Extra decadence: use vodka sauce instead of pizza sauce as your base
- Veggie-friendly: swap the sausage for a plant-based topping or stick with just sautéed onion
- Make it a margherita: ditch the toppings, swap shredded mozz for fresh mozz, and garnish with full fresh basil leaves at the end
