JasonS
Knows what a fatty is.
- Joined
- Apr 11, 2015
- Location
- Carlsbad...
I finally had time to put this post together from the pizza cook I did this past Tuesday.
This is my pizza cooking set-up. It’s a modified rotisserie ring, with Kettle Pizza parts on the inside.,The ring is a clone of the Kettle Pizza design. It works very well and I’m stoked on the consistency that I get with this set-up.
I made enough dough for 2 good sized pizzas.
Off to a good start here.
BBQ Chicken Pizza…Blues Hog Original for the base, then added grated parmesan, mozzarella, red onion and some chicken breast tenderloin, I grilled the night before. Fresh cilantro was added after the pizza was done cooking.
Almost done here.
I didn’t time it, but I’d say about 8 minutes cook time at about 550*
I have been using oak chunks from a bourbon barrel for wood smoke.
Ready to eat!
Brats, Peppers and Onions…EVOO and crushed garlic was the base for this pizza. Fennel seeds are at the top of my list of things I don’t like, so I use Johnsonville Brats, instead of Italian sausage. I removed the casings and browned the meat in cast iron, at the same time I grilled the chicken the night before. Mini sweet peppers and onion are last to go on.
I ran out of good, natural light, so I stopped taking pics. I had enough fuel to do more pizzas, but the two were all we wanted this night. I enjoy making pizza, almost as much as I like eating it!
This is my pizza cooking set-up. It’s a modified rotisserie ring, with Kettle Pizza parts on the inside.,The ring is a clone of the Kettle Pizza design. It works very well and I’m stoked on the consistency that I get with this set-up.
I made enough dough for 2 good sized pizzas.
Off to a good start here.
BBQ Chicken Pizza…Blues Hog Original for the base, then added grated parmesan, mozzarella, red onion and some chicken breast tenderloin, I grilled the night before. Fresh cilantro was added after the pizza was done cooking.
Almost done here.
I didn’t time it, but I’d say about 8 minutes cook time at about 550*
I have been using oak chunks from a bourbon barrel for wood smoke.
Ready to eat!
Brats, Peppers and Onions…EVOO and crushed garlic was the base for this pizza. Fennel seeds are at the top of my list of things I don’t like, so I use Johnsonville Brats, instead of Italian sausage. I removed the casings and browned the meat in cast iron, at the same time I grilled the chicken the night before. Mini sweet peppers and onion are last to go on.
I ran out of good, natural light, so I stopped taking pics. I had enough fuel to do more pizzas, but the two were all we wanted this night. I enjoy making pizza, almost as much as I like eating it!