The trick is to smoke the meat and not make the meat smoke

QUEEN MARGHERITA PIZZA

  Date: April 20, 2010
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My first attempt making something from the Pizza on the Grill cookbook actually turned out two different pizzas: This pizza and a SAUSAGE & SWEET PEPPER PIZZA. The dough used was a quick recipe from the book that turns out two ready to use dough balls in 30 minutes. The two recipes shared the same sauce recipe.

This pizza is a classic pizza recipe first made in honor of the queen of Italy. The colors of the three simple toppings: Sauce, cheese & basil are intended to represent the colors of the Italian flag. This was a simple pizza to make, in fact the only trouble I really had was an aesthetic one. Traditionally you use round slices of mozzarella cheese and I could only find square. I solved that problem by using a plastic storage container to stamp out the round shape I needed from the square slices. After that it was smooth sailing. The author’s cooking method turns out a golden brown crackingly crisp crust which is what sets grilled pizza apart from all the rest. There is a picture entry for the crust: GRILLED PIZZA DOUGH - FAST. Though the toppings are simple the pizza had wonderful flavor. Though I am more of a meat pizza guy, surprisingly I really liked this pizza a lot too.
Related Blog Entries:
Recipe Source:
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Pizza on the Grill
Pizza on the Grill:
Queen Margherita Pizza - Page 25
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Wood Pizza Peel
  • SR 19" Locking Tongs