toby bryant
Smoking Fanatic
Wasn't sure where to put this so here it goes. I have made many pizzas on the Kamado over the past year, usually with lots of meat and cheese and tomato sauce. We have been trying to eat a little healthier so I decided to do something different.
I stretched out the dough, spread on some olive oil and lots of fresh chopped garlic, then baby spinach, arugula, tomatoes, and fresh mozzarella.
Set the Kamado Kooker up for indirect heat, placed the pizza stone of the grate, and brought her up to 500 degrees.
8 to 10 minutes later, BAM! I must say for a pizza without a rich tomato sauce or a big pile of pork products, it was awesome!!! Thanks for looking everyone.
I stretched out the dough, spread on some olive oil and lots of fresh chopped garlic, then baby spinach, arugula, tomatoes, and fresh mozzarella.
Set the Kamado Kooker up for indirect heat, placed the pizza stone of the grate, and brought her up to 500 degrees.
8 to 10 minutes later, BAM! I must say for a pizza without a rich tomato sauce or a big pile of pork products, it was awesome!!! Thanks for looking everyone.
