Nothing fancy, just a pepperoni pizza. The three photos show the progression from (1) being placed in the Egg, (2) Cooking in the Egg with dome down, and (3) Done. My boys commented that it tasted like the pizza they get at Bertucci's. It definitely has a unique wood-fire taste, and it was using BGE lump. I would like to experiment with other charcoal to see how the taste varies. I had a 350F temperature in the Egg and baked for 20 minutes...next time I'm going to go 50F hotter.