TentHunter
Moderator
I love that wood-fired brick oven pizzeria flavor you get from cooking pizza on a grill. What could make it better? How about homemade smoked pepperoni?
I started with a section of the Beef Sandwich Pepperoni I made this past week:
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/beef-kielbasa-pepperoni-1981/ Some was sliced, some was diced.
Flat bread was layered with marinara sauce, Diced Pepperoni, homemade Italian Sausage, Sautéed Vidalia onions, Black Olive & mushrooms (no mushrooms for me). Topped with a mix of cheese and slices of the pepperoni.
Put on the Stoven Pellet Grill at 375° using Oak pellets. Two pizzas were put directly on the grates the other two on a pan for comparison. They were taken off after 10 & 13 minutes. The GrillGrate Tool makes a grate a pizza peel!
They were hot & crispy, slightly spicy with a hint of oak smokiness and very delicious. The whole back yard smelled like a pizzeria!
Thanks!
I started with a section of the Beef Sandwich Pepperoni I made this past week:
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/beef-kielbasa-pepperoni-1981/ Some was sliced, some was diced.
Flat bread was layered with marinara sauce, Diced Pepperoni, homemade Italian Sausage, Sautéed Vidalia onions, Black Olive & mushrooms (no mushrooms for me). Topped with a mix of cheese and slices of the pepperoni.
Put on the Stoven Pellet Grill at 375° using Oak pellets. Two pizzas were put directly on the grates the other two on a pan for comparison. They were taken off after 10 & 13 minutes. The GrillGrate Tool makes a grate a pizza peel!
They were hot & crispy, slightly spicy with a hint of oak smokiness and very delicious. The whole back yard smelled like a pizzeria!
Thanks!