Pulled Pork Pizza, with smoked mozzarella

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

Xh9Iagv.jpg


EISvLoL.jpg


QRse4Z4.jpg


UthnZRr.jpg
 

BabelBBQ

New member
Is that a cast iron pizza stone? or is it just that color from use?

I need a stone, the one I just bought broke after the first use. Can you let me know which one you are using?

Thanks,

Jeremy
 

Enjoneer

New member
Did the crust take on any of the smoke? I did cornbread in the drum once and it didn't really have any smoke flavor to it all.

What have been other people's experiences with cooking bread in the drum regarding the amount of smoke flavor it imparts?

Great looking pie Kev!
 

Kevinish

Moderator
Good question. I had smoked mozzarella on there, so I think that sort of took over as the major flavor. I'll pay more attention to the crust next time and see if it took any smoke. It's only in there for 15 min, so maybe not.
 
Top Bottom