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

PEPPERONI, PEPPER & ONION PIZZA

  Date: November 20, 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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
Pizza type 2 of 3 from my Dad’s birthday pizza fest was my parents favorite combo: Pepperoni, Pepper & Onion. The other two pizzas were a GRILLED HAWAIIAN PIZZA and a GRILLED MEATLOVER'S PIZZA. The dough recipe, GRILLED PIZZA DOUGH - FAST, the Crushed Tomato Sauce and cooking method came from Pizza on the Grill.

This pizza used crushed tomato sauce, parmesan cheese, diced roasted red pepper and diced onions, topped with Monterey jack & mozzarella cheese. The authors also have you make a spicy topping mix they add to many of there pizzas after they come off the grill, along with kosher salt & black pepper.

The pizza was wonderful, but also was a bit of a mystery. The first side burned after 3 minutes 30 seconds of grilling when the other pizzas cooked before and after at the same temperature took 5 minutes. The only thing I can think of is the strong winds we were having fanned the flames. Fortunately for me I was the only one bothered by the well done crust. Everyone else dug in and enjoyed the pizza. I liked the flavor the roasted peppers gave this pizza vs. plain red peppers. The sauce was better than jarred sauces and most of what you get out. All in all this pizza was a hit too, despite my misgivings about the well done crust on one side.
Recipe Source:
Alt image
Pizza on the Grill
Pizza on the Grill:
Dough, sauce & cooking method from Pizza on the Grill - Toppings by request.
Grill:
Alt image
Kenmore Elite Gas Grill

Direct & Indirect Grilled:

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