1 x sourdough base
Coarse semolina


  • Assorted seasonal tomatoes
  • Thyme
  • Oregano
  • rosemary
  • Garlic
  • Tomato puree
  • Salt & pepper


  • Shallots
  • Black pudding
  • Buffalo mozzarella
  • Roasted garlic
  • Capers
  • Courgettes
  • Cherry tomatoes
  • Assorted Squash (roasted on the egg)
  • Chilli oil

Prepare your sourdough the day before cooking your pizza. Follow the recipe here for details.

Loosely wrap your dough with cling film and leave overnight to prove.

The next day, 2 hours prior to cooking your pizzas, take the dough out and knock it back. Divide into 20g balls. Allow these to prove until they’ve doubled in size.

Whilst your dough is proving, it’s time to set up your EGG.

Fill your EGG until the charcoal is about two inches below the top of the firebox. Put your ConvEGGtor in with the legs down and a baking stone directly on top.

You’re looking to reach a temperature of 250-300°c (the temperature will fluctuate a bit when you open and close, but the EGG will self-regulate).

Once your EGG is ready, take an oven-proof skillet and place it in your EGG. Combine all of your base sauce ingredients with a good glug of rapeseed oil and hearty pinch of quality salt (Maldon is lovely). Place this directly onto the pizza stone and leave to bubble away while your dough finishes proving. Once all the ingredients have reduced and broken down, remove from the EGG and push through a fine sieve. This will be the delicious base sauce for your pizza.

Tip: As an extra and while your dough continues to prove, use the baking stone to cook your shallots by cutting in half length ways. Bake until caramelised. If you’re feeling even more adventurous, cook your courgettes and squash in the same way.

Once all of your toppings are ready place on the table, grab some dough and shape by hand. Roll out using coarse semolina; the more rustic the better! Once you’re happy, add a little sauce and the topping of your own choice. Remember, less is more with Pizza, make every bite different!

Place on a wooden pizza peel to slide on to your baking stone and once ready use a metal peel to take off. These small pizzetta should only take around 6–8 minutes so watch out. Once golden on the top and the base has a reassuring tap, cut up and devour.

What tipple to serve?
These autumnal pizzas would pair either with a Chianti or Brunello, or a soft a fruity ale. If you fancy trying something different, a Mulled Cider or a Hot Toddy will warm your cockles late in the evening or as the winter draws in.