WOOD FIRED ITALIAN MEAT PIZZA
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Pizza Dough - Pre-made or Create your own
Fresh Mozzarella, 3-4 pieces, sliced thin, or torn apart into pieces
½ cup Fontina Cheese, grated
¼ cup Red Onion, thinly sliced
1-½ lb Italian Sausage, ground, browned
4-6 Sopressata slices
¼ cup Banana Peppers, sliced
1 can Whole Peeled Tomatoes
1 tsp Oregano
Salt and pepper to taste
1 TB Olive Oil
In food processor or blender, add whole peeled tomatoes, oregano, and salt and pepper
Pulse until combined, yet slightly chunky. Set aside.
BUILDING THE PIZZA
Build a good set of coals, and place the coal pan on the 3rd notch. Lower your grill grate. Temp should be about 350-400 degrees.
On a cold pizza stone, use your fingers to spread out the dough to your desired pizza size.
With a spoon, spread pizza sauce as thick or as thin as you like to the edges of the dough.
Add the Sopressata slices evenly on top of the pizza sauce.
Add the Italian Sausage, also evenly on top of the Sopressata.
Add both of your cheeses, however you like.
Add the banana peppers and sliced onions.
On the Barrel, place the made pizza and stone on the grill grate. Lower the lid so it begins to bake. Check every few minutes. Make sure the temperature remains between 350-400 degrees.
As the crust begins to rise, brush the crust with olive oil.
When the cheese starts to bubble in the middle of the pizza and the crust is a light golden brown, remove and serve.