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  1. Hey all, Over the weekend I picked up the akorn from Lowes. I found your forum and watched Jeff's videos. I had a successful burn in on Sunday and my wife and I decided to make a pizza on the grill last night. it turned out even better than we expected. don't think I could have done it without the guidance from the posts in this forum. I've attached a before and after photo of the pizza we cooked last night. we got a little crazy with the toppings and it got a little heavy in the middle. but nonetheless it tasted great! we had a crispy crust all the way through the middle. Thanks for the
  2. I’m constantly looking for ways to use up everything I cook before it goes bad. Well remember this Mediterranean Olive Bread I made? I needed to use it up and of course I had just made pizza so I had all the fixings so this is what I came up with. I cut the loaf lengthwise and lightly toasted it. Then spread some of my homemade Pesto on it. Then some Mozorella cheese & Tomato slices. Then some freshly grated Parmesan cheese After 5 minutes in the toaster oven / broiler it comes out delicious!
  3. Remember in my Margherita Pizza thread I said I made Pesto? Well of course I used some on a pizza. Here are the ingredients. Pesto Olives Mozzarella Cheese Sun Died Tomatoes Parmesan Cheese Rolled out the dough and spread out the Pesto Then the Mozzarella cheese, olives, Sun Died Tomatoes and Parmesan On the pizza stone for 4 minutes (at 500) and then removed the parchment paper. After another 4 ½ minutes here are the results Fantastico!
  4. I harvested some basil and need to use some up so we decided on making some Pesto and some pizzas. Start out with a Margherita Pizza. Here are the ingredients. Tomato Paste Slivered Garlic Basil leaves Mozzarella Cheese Parmesan Cheese Rolled out the dough Spread out the tomato paste & Mozzarella cheese Spread out the Garlic slivers And tomatoes And the Parmesan And finally some Basil leaves (This was a mistake as these leaves burned a little) Here are the results Fantastico!
  5. I start out mixing up some dough. (This here is philpom’s recipe) Slice up some Chicken Tenders, some Red Onion, Red Bell Pepper and grate some Mozzarella cheese. Pre-Heat the kamado to 500 degrees. (Let it stay at 500 for 10 to 15 minutes so as the heat soak the stone) Roll out the dough and spread on some BBQ sauce on. (Approx. ½ cup) Then the Red Onion, Red Bell Peppers, Chicken and Sun Dried Tomato’s. (S.D. Tomatos are optional) Cover that with Mozzarella And then on the pizza stone for 8 minutes. (I've taken to using parchment paper so not to get cheese all over my stone
  6. http://youtu.be/SiNP1SQFRAo This pizza turned out pretty good... it's my entry into the Johnsonville Pizza Possibilities contest... The only thing I'm not happy with on this particular pizza is the final appearance... it just doesn't LOOK as good as it tastes...
  7. I’ve been wanting to try pizza on the kamado and did so today. I bought some Trader Joe pizza dough. Grilled up some chicken breasts. Sliced up some red onion. Ground up some fresh Mozzarella. Placed some flour and then the dough on a large poly cutting board. There was a very large learning curve to try and get the dough spread out in an even and any semblance of a semi-round shape. After fighting with the dough for close to 15 minutes (Started over 3 times) I was able to put the pizza together. Spread ½ cup of Stone Leviathan BBQ sauce on the dough. Then the red onion, Provolone cheese slice
  8. hrmbbq

    Smore's Pizza

    Smore's Pizza on the BBQ! For all the sweet tooth out there today we are making Smore's Pizza on the BBQ! This one is moderate in difficulty in making but if you follow every step you will be fine! I decided to do this one since my daughter and son has been begging me to make it ever since they tryed one at our local Boston Pizza. So today I decided to give it a go! Let's get cooking! Also you can also make this with fresh chocolate cookie dough instead of using pizza dough! Recipe for the Pizza Dough Ingredients 1.5 teaspoon (tsp) active dry yeast 1 cup warm water (110 degrees F/45 degr
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