Pizza on the Joe!

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Pesto, mushroom, and chicken pizza going on the Joe!

We love to cook on our grill and smoker! We had two of our smokers go out on us, and this last one was a real problem. It was an electric smoker, and it only lasted us a year. Since we have plans of building an outdoor kitchen in the future, we decided to go ahead and get what will hopefully be our lifelong smoker: a Kamado Joe. It’s a ceramic smoker, similar to the “Green Egg,” but not as expensive. We love our Joe!

This smoker runs on charcoal and it’s also a grill. We have plans to do more baking on it, but up to now, in addition to smoking fabulous meats, we’ve only baked pizzas on the Joe.

Charcoal glow: the magical source!

The best and easiest pizza dough recipe I have found is on sugarspunrun.com, the recipe is here. It only needs a half hour to rise. I add dried basil to the dough, and when I roll it out, I brush it with melted butter or olive oil and garlic powder, otherwise the dough is bland.

The hubby spreading on the butter and garlic

Pesto based pizza

I love how this dough cooks. It holds toppings and isn’t at all flimsy. I have not baked it in the oven, but I imagine if a pizza stone is used, the effect would be the same.

Pepperoni going on the Joe
Now that’s a pie!
Our version of Mellow Mushroom’s Magical Mystery Tour pizza.

We live in a fairly rural, coastal area. There isn’t a Mellow Mushroom anywhere around us, so we cook to recreate some of our favorite restaurants’ signature dishes. This pesto, chicken pizza is my husband’s favorite!

We set our Kamado Joe to 450 and set the stone in 10 minutes before the pizza. Then, we cook the pizza 7-10 minutes. Then, it’s pizza perfection!

Happy Cooking,

J.

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