Kettle mini pizzas

[Morgan C.]

Howdy folks! Thought we would give some pies a try tonight since it has been awhile! A little sauceless pizza was in order for the evening! Put together a few items, pepperoni, fresh basil, sweet onion, sweet pepper, kale, garlic, mushroom, provolone, and shredded 3 cheese! I am not a baker! I don't even try so we did easy dough!

Here was the setup! WSM ring and a full load of KB all around!

Pizza stone and some fire brick under

Here is the first set with cornmeal down, dough with some olive oil and Italian seasoning for about 5 minutes or so!

Cheese for the boy and another with everything!

Almost done!

Round 2!!!

Those just about done!

And served up with a barley pop!

These went about 20 a round! Temp stuck at 550! Very tasty but I went a little heavy on the fresh garlic so no vampires coming round this joint tonight! Next time I will sauté the garlic prior, add a few coals right under the brick and well... Needs sausage of course! Didn't really miss sauce at all!!!

Thanks for looking! Take care folks!

 

[Drew Lankford]

The more garlic the better....those look great.

 

[Mac]

Those look fantastic.

 

[Mike Coffman]

No such thing as too much gaaaaalic Morgan! Great looking pies!

 

[Wolgast]

Great looking pie´s!

 

[Jon Des.]

Outstanding! When we make "white" pizzas, without red sauce, I like to infuse the olive oil. I garlic press a clove or three into a bowl with EVOO and microwave for 30 seconds. That takes the harsh edge off the garlic and flavors the oil.

 

[Bob Correll]

Beautiful pies Morgan!
I've got a new stone that needs to be broke in soon.

 

[Morgan C.]

Thanks much for the great replys! This was a super fun cook!

Jon that is a great idea! Thanks I may try that instead!

 

[Mike from Little Rock]

OUTSTANDING MORGAN!!! Love the set up, and those look like damgoodpies!!!! I have half a six of those Alaskans too!

 

[Bob Hunter]

wow, those pie look great. I like the way you set up the indirect heat with the charcoal ring.

 

[Mike R. (Heyworth)]

Great looking pies!

If I read right, your pies were on for 20 mins? If you prop your lid a little bit, and throw another brick or two under your stone to raise it up closer to the lid, you'll get your temps up, and decrease that cook time. I usually average ~8 mins per pie.

 

[Mark Skeet]

Great pizzas Morgan. I love the set up.

 

[Jim Lampe]

yeah, no such thing as too much gaaaaaalic!
Excellent pizza-pies Morgan! What are the hours of your pizzeria??

 

[John Solak]

Great looking pies!! If your Wife can stand to be in the same room with you, then you used the right amount.

 

[Ed M.]

Those pies look fantastic Morgan! I definitely have to try grilling a pizza using that setup.

 

[Stefan B]

Sum fine lookin zahh Morgan!