For my latest installment in the Cajun Bandit saga: Barbecued Pizza (Notice I didn't say "Grilled Pizza", which is a whole different beast than what you typically associate with as being a pizza)!
As I'm sure you know, during the summer most days it's too hot outside to crank up the oven. Right now, for me, during the spring it's too nice out to be inside doting over the oven, but I still need my pizza fix! Enter the Silver Bandit Pizza Oven/Barbecue Smoker/Grill/Firepit/etc!
I started with a big charge of lump. Lump burns hotter and that's what I was going for here; a nice hot oven-like environment. It still ended up not being enough; next time I'm going to do a larger load of active coals.
Once the coals had ashed over, I attached the center section and lid with all vents fully open to bring up the temp in there as high as I could. On the top rack I set a rectangular pizza stone to start preheating. As you can see here, temps held pretty well in the high-roasting range for the duration of the cook, and whenever they started thinking about dipping (since I wasn't going to add more coals), I just opened the access door and stoked the fire with a hair dryer set to cool... pop pop!
After rolling out the dough on some parchment paper to about the size of the pizza stone, I dressed it with some olive oil, sea salt, sauce, cheese, sauteed mushrooms and garlic, pepperoni, chile flakes, more cheese, then some good Parmigiano Reggiano. Now I know that conventional "Grilled Pizza Wisdom" states that toppings should be on backwards (cheese, toppings, sauce) since the pizza will be so close to the heat and the cheese needs to be able to melt, but since mine was on a stone with the lid on in a "convection oven" type of environment, I dressed the pizza in the regular manner. I transferred the whole thing to the grill via an overturned cookie sheet, removed the lid and slid the pizza (still on the parchment paper) onto the stone and re-covered the Silver Bandit. About 20-30 minutes later (depending on your definition of doneness), the pizza came out just as good if not better than any oven-cooked pizza I've ever had! And certainly better than any crappy Grilled Pizza hybrid that I've ever had!