CHARCOAL + MAPLE-WOOD SMOKED PIZZA
Yes. I get it. Every second post has something to do with pizza.
I should have called my blog “Pizza Love Affair” - but I didn’t. So you get to deal with all of the different ways I try and create my fav food.
Luckily, I’m at a cottage and have a sweet charcoal bbq at my disposal, meaning I’m cooking pizza on that bad boy. Fire FTW!
I know you’ll be near a BBQ sooner or later, so bookmark this one for later. Your friends will thank you.
Oh, and if you don’t want to bbq it, just use this recipe to make dough and sauce from scratch. Easy peasy.
4 cups of white sifted flour
1 1/2 cups, plus 2 tbsp of water
2 tsp of salt
1/2 tsp of dry active yeast
Mix all ingredients by hand until dough forms.
Leave for 1.5 hours, covered. Once done, make into smaller balls (one one large one if you want a giant pizza) and let rest for another 30.
While this is going on…
6 Roma tomatoes, diced
1/2 cup of tomato puree
1/2 white onion, diced
2 cloves of garlic
2 bay leaves
1 tbsp of smoked paprika
1 tbsp of ground pepper
1 tsp of salt
2 tsp of chilli flakes
1 tsp of marjoram
1 tsp of sage
2 tbsp of italian blend herb paste (contains basil, oregano, rosemary, and thyme)
Sauté onions and garlic until soft. Add the tomatoes and tomato puree and cook until soft. Add all the spices and stir. Use a hand blender or standard blender to mix all ingredients. Then heat on medium low to allow sauce to thicken (the key difference between pizza and pasta sauce is that pizza sauce is much thicker).
Once the dough has risen, roll out into whatever size you’d like your pizza to be, remembering to use a little bit of flour on the bottom so it doesn’t stick. Also, make sure you toss it in the air at least once, or else. I know you want to do it, and anyone that tells you not to, should be kicked out of your kitchen. Immediately.
Now for the fun part.
We used spinach, onion, sundered tomato, mushrooms, smoked tofu and red peppers. But you can obviously use whatever you’d like.
On our bbq, we warmed the charcoals and added small pieces of maple to really get a smokey flavour. This is unlike any pizza you will ever have in your life. The smokiness really punctuates all of the different toppings we chose and gave our crust a nice finish.
Some tips, if you do use a bbq:
- Wrap your pizza sheet in tinfoil, and expect that you may have to throw it away after this experiment. We definitely ruined our pan.
- Do not build a normal fire. Build a very small, modest flame. We also burnt our first pie because of this.
- Do not put the lid on until the end. If you do, the top will cook much faster than the bottom, and nobody like an uncooked crust (or burnt toppings).
- Try not to consume too much alcohol while doing this. It does make it much more entertaining but you get sloppy. See the points above.
Next up, we’re making breakfast burritos with some quinoa.
Heck ya, Cottage Life.
Oh, and Jer (the dude who came up with this great idea), finally started his blog.
You can check that out here.