Share:
Who loves that wonderful taste of a wood-fired smoked pizza? What if we told you you could get that smoky flavor on your gas grill? With store bought or scratch made pizza dough, a few simple toppings, and the help of WESTERN BBQ WOOD CHIPS, you can! Plan a pizza party with your friends, your favorite smoked pizza toppings, and get ready for greatness! If you decide to add meat to your pizza and want a different flavor, try mixing half WESTERN BBQ HICKORY WOOD CHIPS with APPLE WOOD CHIPS. This combo is PERFECT if you are doing a smoky chicken or sausage pizza. And of course for pepperoni!!
This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com.
Ingredients
- Pizza Dough
- Garlic olive oil
- Freshly shredded parmesan cheese
- Fresh baby spinach
- Red onions
- Fresh mozzarella
- Greek Olives
- Feta Cheese
- Red Pepper Flakes
- Shredded mozzarella
You will also need:
Instructions
- Thinly slice a quarter of a red onion. Slice the Greek olives into halves. Shred the regular mozzarella cheese.
- Spread a little semolina flour on a counter, and roll out pizza dough. Transfer to a pizza peel that has been dusted with semolina flour.
- Place a couple of large pieces of foil on the counter, and pour Western BBQ Cherry Wood Chips into the center. Fold over to form a pouch, and roll up the edges on each side. Now, using a sharp knife, poke a few holes in the foil.
- Turn on gas grill and add one of the packets of wood chips to the grill.
- Brush dough with garlic olive oil. Add pecorino, then the baby spinach. Add some of the red onion slices. Now, using your fingers pull apart the mozzarella into smaller pieces and dot over the pizza. Add the sliced olives. Top with crumbled feta cheese, red pepper flakes and just a small amount of shredded mozzarella.
- At this point , wood should be smoking. Place a pizza stone on the grill, and allow to heat up. About 4 minutes. Now, slide the pizza onto the pizza stone. Close the lid, and set a timer for 3 minutes. Check pizza by using a metal spatula to check the crust underneath, slightly turning the pizza on the stone. Continue to set timer for 3 minute intervals, changing to 2 minutes as pizza gets closer to done.
- As smoke slows down, add the 2nd pouch, till it starts to smoke. When the crust has browned underneath, and the cheese is melty, the pizza is ready to bring off the heat. You want to make sure the crust is a medium to darker brown for a crispy crust.
- Slice the pizza and serve! You can continue to make additional pizzas! Just be sure to add more smoking chips!
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
In this recipe from Grilling Grandma, poach lemon garlic shrimp in mesquite-smoked butter sauce, then ladle it over grilled baguettes to create an exquisite smoked shrimp scampi bruschetta.
Get the recipe from Grilling Grandma for hand carved ribeye steaks cooked on a gas grill and smoked with Western Hickory BBQ Smoking Chips. This recipe includes great tips on how to hand cut and source affordable ribeye roast.
