Kevinish
Moderator
Here's my first attempt at pizza. This worked out really well using the pizza stone in the smoker. I got the temp up to about 425 deg then put the pizza on. I took about 15 min for the crust to be done. I used some mozzarella that I smoked the previous day which gave it a nice kick. Topped with fresh cilantro and ate the entire thing!
Crust: fresh dough from New Frontiers
Sauce: Plowboys En Fuego
Cheese: Home smoked mozzarella with apple wood
Pork: Home smoked left over pork butt
Other: Red onions and Cilantro, a little olive oil rub on the crust
Crust: fresh dough from New Frontiers
Sauce: Plowboys En Fuego
Cheese: Home smoked mozzarella with apple wood
Pork: Home smoked left over pork butt
Other: Red onions and Cilantro, a little olive oil rub on the crust