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

STUFFED PIZZA - WITH THE WORKS

  Date: July 03, 2015
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This pizza interested me for several reasons. First of all the full page picture of it looked simply amazing and we do eat with our eyes first. Secondly while I have made many deep dish pizzas, I have never made a two crust deep dish pizza pie. The recipe was written for cooking it direct/indirect in a 10” cast iron skillet. I changed it to use my Big Green Egg ceramic deep dish pizza pan. This pan is larger and I needed to double up on the ingredients. I alse changed the cooking method to all indirect and precooking the bottom crust for 10 minutes as is the norm for this pizza dish. Then I filled the pizza, added the top crust and finished topping the pizza. I will let the pictures tell the story of the assembly. I will cut to the chase and say the finished pizza was amazing. It had great flavor and texture. Everyone ate way to much, but it was that good.
Recipe Source:
Alt image
Meathead
Weber’s Best Summer Grilling Recipes - 2015:
Stuffed Pizza with the Works - Page 48
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • BBG-Digi Q Pit Controller
  • BGE 13” Ceramic Deep Dish Pizza Pan
  • Ranch-T Lump Charcoal