Pizza on the Char-Broil Big Easy

I recently picked up a few stackable ovens for my oil-less fryer. For everything from pizza on the Char-Broil Big Easy to bread to pies, I knew I’d get a lot of use out of them. I actually bought a single oven to try and then after great success I ordered two more. The ovens fit together so that you can have up to 3 at a time in the Big Easy. Each has a lid, but of course I removed the lid for the picture below… otherwise you’d just see a black lid!

Pizza on the Char-Broil Big EasyI picked up some store-bought mini crusts (the insides of the ovens are about 9″ in diameter) and made some super-simple pizzas: homemade sauce, fried pepperoni (if you can fry pepperoni slices without sampling any, you are super human or from another world), mushrooms, and cheese. 10 or so minutes later we were enjoying a great little pizza hot off the Big Easy!

Note: When you first get your ovens I suggest you ‘season’ them a bit by first washing them with soap and water, and then put them into a hot Big Easy for 20 or so minutes to burn off the ‘new’. Let them cool completely before using. Also, stacking the ovens can be a challenge if they aren’t nice and round. Mine weren’t very round when I first received them. But with a little work you can get them to fit inside each other.

You can also bake cornbread in the Big Easy. It’s a very versatile cooker for sure!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Pizza on the Char-Broil Big Easy

Mini pizzas cooked on the Char-Broil Big Easy Oil-less Fryer
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Mike



  • Fire up your Big Easy.
  • Slather crusts with the sauce and add your desired toppings.
  • Place pizzas into the Big Easy ovens and stack them if using more than 1.
  • Cook for 10-15 minutes or until the cheese is melted (well, assuming you're using cheese) and has started to brown.

3 thoughts on “Pizza on the Char-Broil Big Easy

  1. Perhaps the key here is pre baked crusts, our crust grew around the rack and then sagged through the center opening, We used the Dutch oven. We baked it on high but the bottom crust did not get crisp. Most likely will go back to using a pizza stone on our grill and save the big easy for meats.
    Very disapointing.

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