Kamado Joe PIZZA!!!
Simply the best pizza you will eat... OK, maybe if you are in Sicily they might have better pizza, but here in Alabama, this is the best!
Here is a pic of a delicious BBQ pizza cooking on the grill
Once again, this grill is getting lots and lots of use!
Preparing pizza is a lot of fun... Here is the summer veggie with pepperoni pizza before cooking
Pizza Dough: Adapted from Pioneer Woman
makes 2 crusts
1 tsp active dry or instant yeast
2 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp kosher salt
1/2 cups olive oil
1 tsp dried rosemary
Sprinkle yeast over 1 1/2 cups warm water (make sure water is warm, not lukewarm). Combine flour, salt, and rosemary in the mixer bowl. With the mixer running on low speed, with the paddle attachment on, drizzle in olive oil until the flour and salt mixture is combined with the oil. Pour in the yeast/water mixture and mix until just combined. Coat a separate mixing bowl with ah light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the olive oil then cover the bowl tightly and store in the fridge. It is best to make the dough ahead of time, at least 24 hours or 3-4 days! When you go to make the pizza up, use 1/2 of the dough mixture, this recipe makes 2 crusts! Before you start assembling pizza, spread a little bit of olive oil on top of crust.
2 chicken breasts, cooked and shredded
3 slices bacon, cooked
2 cups (approximate) of BBQ sauce (we used the homemade sauce posted under the BBQ section of my blog!)
1 Red or Yellow Bell Pepper, diced
handful of chopped cilantro
1-2 Pepperocini peppers (serve on the side)
Spread BBQ sauce on pizza crust. Then add the chicken, bacon, and bell pepper. Sprinkle the top with mozzarella and cheddar cheese until crust is covered. If you are baking, get your oven up to 500 degrees and bake for 10-12 minutes. However, please try it grilled! We placed the pizza stone on our kamado joe and got the grill up to 425 degrees - for 10 minutes. Add cornmeal to the pizza stone before placing pizza on top (keeps it from sticking!!! very important). Then place the pizza on the pizza stone and bake it on the grill for about 10-15 minutes. Take off the grill and let it cool slightly before devouring! Serve alongside pepperocini peppers and sprinkle cilantro on top of pizza.
The reason grilled pizza is so amazing is because when it is grilled on good charcoal it will bring out the nutty flavor in the crust. It also cooks more evenly and the crust is slightly crunchy but doughy in the middle.... ahhhh mouth is watering now!
1 zucchini, sliced in bite size pieces
1/2 cup cherry tomatoes, sliced in half
1 bell pepper, diced. (I used yellow or orange to add more color)
2 cloves of garlic, minced
1/2 onion chopped
pepperrocini (on the side)
1 tsp red pepper flakes
1 tbs olive oil
Turn broiler on high. Combine zucchini, cherry tomatoes, bell pepper, onion, and minced garlic on a cookie sheet lined with aluminum foil. Add red pepper flakes, salt, and pepper to taste. Drizzle with olive oil. Combine well and place in oven on top rack close to the broiler. Cook for about 5 minutes, stirring half way thru.
To prepare pizza, roll out pizza crust, drizzle lightly with olive oil. Spread the tomato sauce evenly on the crust. Add the zucchini mixture on top (Note, you don't want to add any of the liquid from the cookie sheet- think of adding dry veggies!). Top with pepperoni. Sprinkle the mozzarella cheese on top until covered. Then sprinkle a bit of parmesan cheese (please fresh grated and not from the "green" can!). You can get creative on this pizza, try adding different veggies sometimes!
See instructions above for grilling and baking!!!