Smoked Pizza
My love for smoked foods goes far beyond just your basic barbeque. Sure, ribs, chicken wings, and pork shoulders are fun to make, but what in the world is better than a pizza? A smoked pizza. That’s what’s better. You can make this as fun as you want. Add your chicken and sausage and BBQ sauce and you can make it really scream summertime smoked meal. I prefer a classic pizza, so that’s what I did, and it still was phenomenal.
Smoked Pizza
A summertime BBQ classic with a twist. The smoky flavor that this pizza inherits will make you never want to cook pizza any other way again.
Equipment
- smoker
- cast iron pan
Ingredients
Pizza Dough
- ½ T yeast normal or instant
- ½ T sugar
- 1 cup warm water
- 3 cups flour
- 1 t salt
- 1 t parsley flakes
- 1 t basil flakes
- 1 t garlic powder
Other
- pizza toppings
Instructions
- In a stand mixer bowl, or large bowl if you're doing it by hand, combine the yeast, sugar, and water. Let it sit for 10 minutes.
- Add the flour, salt, parsley, basil, and garlic powder, and knead it until it's completely combined. If the dough is still sticky, keep adding flour little by little until it's not.
- Leave the dough in the bowl and cover. Let it rise for 1 hour.
- Preheat your smoker to 350° F.
- Flour your countertop and place your dough onto it. Roll it out into your best version of a circle. It doesn't have to be perfect!
- Lay your rolled-out dough into your cast iron pan in one layer on the bottom. If there's a lot of excess dough, push it to the edges to create a crust.
- Smoke for 15 minutes.
- Take your pizza crust out of the smoker and top with whatever you want to top your pizza with.
- Smoke for an additional 15 minutes.
