Big horn Outdoors® Recipe
Two crispy, garlic-buttered pizzas in minutes — one classic cheese, one loaded pepperoni, fired right on your Big Horn Outdoor® Infrared Grill.
Equipment
Big Horn Outdoors® Infrared Grill · basting brush
Ingredients
- 1 loaf Italian bread, cut in half lengthwise
- 1 cup pizza sauce
- 2 cups shredded whole milk mozzarella
- 5–10 slices pepperoni
- 2 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Fresh basil or parsley (optional)
- Crushed red pepper (optional)
Instructions
1
Preheat. Preheat your Infrared Grill on medium heat until fully heated (about 5–7 minutes).
2
Make the garlic butter. Mix the melted butter, garlic powder, Italian seasoning, and a pinch of salt.
3
Prep the bread. Brush the cut side of each bread half with the garlic butter.
4
Build the pizzas. Spread pizza sauce evenly over each half. Top both with mozzarella and a sprinkle of Parmesan. Leave one as cheese, then add pepperoni slices to the second half.
5
Fire it up. Cook the pizzas on the Bighorn for 2–4 minutes, or until the cheese is golden brown and bubbly and the pepperoni starts to crisp.
6
Finish & serve. Remove from the grill, slice, and garnish with fresh basil or parsley and crushed red pepper if you like.
💡 Chef's Tip
These cook fast — keep an eye on the cheese and pull them off as soon as the edges turn golden. For an extra-crispy base, toast the bread halves cut-side down on the grill for a minute before adding the toppings.
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