We recently splurged on a fancy ceramic grill from Kamado Joe, which is a basically like the Big Green Egg but in red. Even though we are still in the last throes of winter weather with snow flurries this week, we have gone ahead and started barbeque season early.
One of the recipes we were most excited to try was the grilled pizza. Mr. Chuckles tested out a bunch of accessories yesterday to make us a delicious Neapolitan style margherita pizza, bringing back memories of our time in Naples where we stuffed our faces at L’Antica Pizzeria Da Michele, otherwise known as the ‘Temple of Pizza’.
For your education, traditional Neapolitan pizza is characterized by the inclusion of San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio. This style of pizza gave rise to the New York slice that was first made by Italian immigrants to the United States in the early 20th century – another one of our favourite foods!
Servings: 1 medium pizza | Prep time: 10 minutes | Cook time: 5 minutes
- 1 small clove garlic
- 15 ounces crushed fire roasted tomatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- Pinch of kosher salt
- 1 small can (6 ounces) tomato paste
- ⅓ cup pizza sauce
- Handful of fresh basil leaves
- Fresh mozzarella cheese
1) Place pizza stone on the grill and preheat to 900 F.
2) Prepare pizza sauce by placing the garlic, tomatoes, tomato paste, oregano, olive oil, and salt into a blender. Blend until fully combined. You will need about ⅓ cup per pizza and the remainder can be reserved in the fridge for future use.
3) Slice mozzarella cheese into ¼ inch thick slices.
4) Stretch the pizza dough out into a circle. Spread thin layer of sauce over the dough. Add mozzarella cheese and sprinkle with a few pinches of salt.
5) Transfer prepared pizza onto pizza stone. Place on grill and cook for about 5 minutes, rotating at the half way point.
6) Allow pizza to cool for a couple minutes, and then add fresh basil leaves. Slice into portions. Ready to serve.
👨🍳 Notes from Mr. Chuckles
We are new owners of the Kamado Joe Classic II grill, which so far is turning out to be a good investment for us. Of course, you can still prepare this recipe using your conventional oven. In that case, cook for 5-7 minutes at 500 F.
We have both the ceramic pizza stone and a perforated pizza pan. Our first attempt with the pizza stone failed as it ended up burning in the high heat, so you may need to play around with the cook time. We ended up switching over to the perforated pan and 5 minutes was just about right.
As mentioned above, if you want your pizza to be as close as possible to the traditional recipe, look for buffalo milk mozzarella. We used regular pizza mozzarella and the texture is a bit different, but still yummy!