I had some ham left over from the last couple smokes and decided I wanted to make some pizza with it. I have never made a pizza on the smoker before so this was first. I made the dough from scratch using a basic recipe. Its a slightly modified version of one I found on-line.
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 1/4 cups bread flour
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons white sugar
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine 2 1/4 cups bread flour, olive oil, salt, garlic powder, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat smoker to 375-400 degrees F .
- Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Just before mixing up the dough I set my smoker for 400* to heat the pizza stone.
After 40 or so minutes I rolled the dough out onto a thin tin cookie sheet with lots of flour on it.
I put on my pizza sauce. Since I was lazy, a jar of store bought pizza sauce with some extra garlic and onion powder as well as a dash of sugar would have to suffice.
I then covered the pizza with mozzarella cheese.
I chopped up some leftover ham from my ham smoke and covered half the pizza with it followed by some pineapple.
My son wanted peperoni pizza so the other half was covered in peperoni. We also put some fresh cut onion on it as well as some cilantro followed by a sprinkling more cheese. We kind of mixed things up a bit as this was an experiment.
Into the grill it went and this is the finished result.
It came out very good. I really liked the Hawaiian side!