IngredientsPork Loin (about 2 pounds);
Your Favorite Rub;
Your Favorite Toppings;InstructionsSlice 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. NotesDepending 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: Time to Prepare: