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

ITALIAN MEATLOVER'S PIZZA

  Date: December 07, 2010
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Info
For a while now I’ve been thinking of making a pizza with various spicy Italian meats. This pizza finally became reality and it was even better than I’d hoped. I used a sauce I’ve made before that is a spicy sauce called chunky tomato-basil sauce. It has robust flavors needed to go with the spicy meat toppings. I also used chiffonade cut fresh basil to top the pizza after it was grilled. This gave a nice contrasting flavor and picked up the basil in the sauce. This pizza took a bit longer than normal due to the cold weather and gusty winds. The first side took 10 minutes, not the usual 5. I also had to rotate the crust several times because the wind was making the temperatures uneven. The indirect part went normally, but I did increase the heat used a little to compensate for the wind and the cold. This pizza was really amazing and it ranks up there with any grilled pizza I’ve made. I will let the pictures cover the details of the prep & the toppings.
Recipe Source:
Alt image
Pizza on the Grill
Pizza on the Grill:
Cooking method & dough.
Alt image
Pizza on the Grill
Grilled Pizzas & Piadinas:
Crushed Tomato & Basil Sauce.

See the picture entry for the toppings used.
Grill:
Alt image
Kenmore Elite Gas Grill

Direct & Indirect Grilled:

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