The trick is to smoke the meat and not make the meat smoke
ITALIAN MEATLOVER'S PIZZA
Date:December 07, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Italian Meatlovers Pizza
The chunky tomato-basil sauce was made from diced plum tomatoes, garlic, basil, salt, pepper & tomato paste
The sauce is mixed & is allowed to meld for an hour in the refrigerator
My dough ball was at room temperature & ready to roll out. I spread some corn meal out first.
The crust has been sprayed with olive oil on both sides & is on the pizza peel
The first side of the crust is grilled & the crust is back in warm Kitchen for topping. First was grated parmesan cheese...
...next was the shredded Parmesa-Regianno cheese...
...then chunky tomato-basil sauce goes on in daubs over the cheese.
The first meat was the diced pancetta...
...followed by pepperoni slices...
...then spicy salami...
...last was the capucollo & sopressata.
The second side of the pizza cooked indirectly for 10 minutes.
The pizza is back in the house & has been seasoned with a spicy topping mixture & chiffonade cut fresh basil
This was a very tasty pizza with some very complex & spicy flavors. It is one of the best grilled pizza I have done.
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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.