Smoked Mozzarella and Bacon Pizza

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.

Highly recommend….




Turkey Sausage Calzone

A bit of a delayed update here but better late than never. Was looking to mix things up and try something new on the KJ.
I had some leftover pizza dough which I had frozen from a previous pizza night. The dough freezes/stores well and easily thaws if kept in the ridge overnight.
Dough recipe is simple and as follows:
1 1/4 cup warm water
1 pkg. active yeast
1 TBS Sugar
1 TBS Thyme
1 tsp salt
3 TBS Extra Virgin Olive Oil
3 cups all-purpose flour
Mix water, yeast, sugar and oil in a bowl. Add flour and salt. Knead for about 10 minutes, add little bit of flour or water as needed for desired consistency. Place in oiled bowl and cover for 30 minutes. Roll out flat.

Calzone: we picked up some already cooked group turkey sausage but you can use uncooked and just brown before adding to calzone
1 Cup cooked ground turkey sausage
1 Cup Ricotta Cheese
1 Cup Shredded Cheddar Cheese
1-1.5 Cups Fresh Broccoli

Mix ingredients well then pile it up in a line on one side of the dough. Carefully roll dough, tucking in the sides until it resembles a log (see pic below). Poke holes with fork on top, brush with olive oil and sprinkle dough with garlic powder

Preheated Kamado Joe (Bessie) to 500 degrees with the heat deflector and pizza stone stacked on each other (give ample time for these to pre-heat for crispier crust). Sprinkle pizza stone with corn meal to avoid sticking.

Grill for about 20 minutes or until brown.

Remove and let cool for 10-15 minutes. Cut and Serve.

This was really good and very quick. Great way to use extra pizza dough and can easily be modified with the toppings or fillings of your choice.



Grilled Buffalo Chicken Pizza

Had a busy memorial day weekend and I’m finally getting around to updating the site.

Saturday for lunch I made a buffalo chicken pizza using the same quick and easy pizza recipe I have posted about previously.  However, this time I grilled up some chicken breasts (using the grill grates), chopped up well, tossed with Frank’s hot sauce and used this as a topping for the pizza.  First you add the Pizza sauce (can whole tomatoes, minced garlic, basil, oregano and blended), then chicken followed by shredded mozzarella cheese

As usual, make sure the pizza stone and heat deflector (stacked on top of each other) and thoroughly pre-heated (500-550 degrees) before putting on the pizza (don’t forget corn meal on the pizza peel and pizza stone to prevent sticking).  Grilled for about 15-minutes (or until cheese is browned as you like)


Quick but OnPoint lunch.

Quick and Easy Thin Crust Pizza

Great Recipe for a quick lunch and when you don’t have time to make your own dough.  Crust came out super thin, just how we like it.

Would work well in an oven but comes out even better with a ceramic smoker like a Kamado Joe

Quick and Easy Thin Crust Pizza
Thin Crust Pizza made with two packages of Betty Crocker Pizza Crust
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2- 6.5 oz packages of Betty Crocker Pizza Crust Mix (Easy Prep)
  • 1 tsp oregano
  • 1- 8 oz package of Shredded Mozzarella Cheese
  • ¼ cup parmesan cheese
  • warm water
  • corn meal (for pizza peel and pizza stone)
  • red pepper flakes (couple shakes)

  • For Sauce
  • 1-14.5 Oz can of whole peeled tomatoes (no salt added)
  • 1 tsp minced garlic
  • ½ tsp oregano
  1. Preheat Kamado Joe (Bessie) to 450-500 degrees, using two heat deflectors stacked on top of each other (i.e. one heat deflector and one pizza stone).
  2. Let the stone get hot (~20 minutes at desired grill temp)
  3. Mix Pizza Dough Crust mix with water, then add oregano. Add all purpose flour as needed to make the dough the proper consistency (similar to slightly tacky play dough).
  4. Roll out pizza dough very thin on floured countertop. Roll edges to make a raised edge as you find on most pizza. Transfer to Pizza Peel that has corn meal on it.
  5. Ingredients for sauce are added to blender and quickly blended. The sauce is then added (don't use all of it). Add to your liking. Spread with back of spoon over whole pizza.
  6. Add cheese (few handfuls mozzarella) and parmeasan then red pepper flakes (couple shakes).
  7. Transfer pizza to pizza stone on Kamado grill (pizza stone should also have corn meal on it to prevent sticking). Grill at 450-500 for about 15 minutes. Look through top vent to see when cheese is starting to brown.
  8. Remove, let cool for a few minutes then cut and serve.