My BBQ brother Chris recently cold smoked from Cheddar and Mozzarella Cheese (see here) and was kind enough to share some with me.
I decided to used the smoked mozzarella to make a “white” pizza with bacon.
For the dough I used a simple yet tasty recipe that my mother gave me. (makes 2 thin crust ~12-15 inch pizzas)
3 cups all-purpose flour
1 1/4 cup of warm/hot water (~110 degree F)
1 package of active (rapid rise yeast)
1 TBS thyme
1 TBS sugar
1 tsp salt
3 TBS extra virgin olive oil
Mixed together well and add flour/water as needed to get the desired consistency (usually extra flour is needed). Should be doughy but not sticky. After well kneaded, place in bowl and let rise for 30 minutes (then punch down and let rise for another 10 minutes). If two pizzas are desired, cut in half and roll the dough out on a floured smooth surface (I make as thin as possible).
For the white sauce, I used about 1/4 cup extra virgin olive oil, 1.5 TBS minced garlic and 1 TBS parmesan cheese (blended briefly to mix together).
Spread 1/2 of the above mixture all over the rolled out pizza dough (I use back of a spoon). Then covered liberally with the above mentioned smoked mozzarella cheese (freshly grated). Then since every is better with bacon, I cooked up about 4-5 slices of bacon in the microwave until crispy. This was then broken into pieces and spread over the pizza.
Meanwhile, I had preheated the KJ (Bessie) to 500-550 degrees with the heat deflector and pizza stone stacked on each other. Note: the longer you let the stone preheat the crispier the crust will be. I recommend about 20 minutes at the desired temp.
Important note: add corn meal to pizza peel and pizza stone to prevent the pizza from sticking. The pizza is usually done after about 15 minutes. Monitor carefully to make sure the cheese doesn’t burn.
Remove from grill, allow to cool. Then slice.
I must say, I don’t have white pizza often but this was fantastic. The smoked mozzarella delivered the perfect smoke profile (nice work Chris) and bacon is always good.