Smoked BBQ Pizza
We got a new roommate last week, and he’s a big pizza fan. When I got home last night, he’d already prepared some bbq chicken chunks and was rolling out some dough. Rather than cook it in the oven, I showed him how to fire up the big green egg—tossing in some hickory chips for good measure. The pizza was great (red onions, bbq sauce instead of tomato sauce, cheese, and bbq chicken chunks), but the pizza stone didn’t make it. Right after the first pizza came off, the whole thing cracked in half.
We did a couple of them in the oven, and the rest we put onto some cedar planks I had lying around (for grilling fish). The cedar didn’t transmit heat like the ceramic stone would’ve, so the results were mixed—we had to toss them in the oven for a few minutes to get the crust nice and hard. The smoke flavor was excellent, though, so as soon as I find a pizza stone that can withstand the heat a little better we’re back in business. It doesn’t hurt that the pizza place down the street sells “ready-to-bake” pizzas for lazy evenings.
