GRILLED FETA PIZZA KAMADO RECIPE

Feta, mozzarella and provolone cheese with pepperoni, sweet onion & Spanish olives baked on the Kamado.

Ingredients: Dough

3 Cups - Flour
½ Cup - Yellow cornmeal, finer ground
1 Teaspoon - Dry yeast
1 Tablespoon - Sugar
½ Teaspoon - Kosher salt
2 Tablespoons - Olive oil
1 Cup - Water

The Sauce

1 1/2 Cups - Your favorite pizza sauce, or try one of our pizza sauce recipes.

The Cheese

1 Cup - Feta cheese, shredded
1 Cup - Mozzarella cheese, shredded
1 Cup - Provolone, shredded

Making The Dough

Start the yeast with ¼ cup warm water and ½ the sugar and the yeast. Mix well and set aside.

In a mixing bowl, add the flour, cornmeal, salt, olive oil, and the remaining ½ sugar. Mix well. When the yeast has proofed, (foamed) add it to the bowl and mix.

Add the remaining water and mix well.

On a flat, lightly floured surface, knead the dough until smooth and elastic, (eight minutes). Place in a lightly oiled bowl covered with plastic wrap to rise until doubled in size, (one to two hours). Punch down and allow to rise a second time. Long, slow rises are best.

After the second rise, punch down the dough ball and on a lightly floured surface roll it out to make a 15" circle.

Peeling The Pie

Then rolled out to the proper size, the dough is transferred to a pizza peel that has some coarse corn meal sprinkled on it. This allows for easy transfer from peel to stone. The pizza is assembled quickly once the dough is placed on the peel. Should the corn meal become embedded in the pie, run a long knife up under and around the pizza in a manner that does not puncture the pizza in order to allow the pie to slide. Make sure there are not thin spots in the dough or the sauce will leak and the pie will stick to the peel. Pinch the outer edge to retain sauce, toppings and cheese.

Toppings and Assembly

This one was made with feta cheese, mozzarella and provolone. Topped with pepperoni, sweet onions, tomatoes, and olives. Sauce with your favorite pizza sauce.

Spread the sauce within ½ " of the edge of the dough.

Sprinkle the mixed cheese on the pizza.

Add toppings of your choice.

Give the peel a quick short shake or two to make sure the pizza is not sticking to the peel.

Grill Prep and Cooking

Start the fire with plenty of lump. Place a pizza stone on the grill. Bring the temperature to 550°F to 600° F for 20 minutes.

Open the Kamado and gently shake the pizza on to the surface of the hot pizza stone.

Close Kamado and cook at least eight minutes at 550° F to 600° F. Open the Kamado and survey the pizza.  If the toppings are done to your liking, remove the pizza with assistance of a spatula and the peel. If the pizza needs more cooking, cook a minute or two longer.

Rest and Eat

When cooking is complete, remove the pie from the pizza stone and let it rest for three or four minutes before cutting and serving. This dough recipe makes one 15" pizza.