Grilled Goat Cheese Pizza | Kettle Pizza Accessory | Cooking Outdoors
Goat Cheese Pizza grilled in the Kettle Pizza Accessory with the Tombstone Combination Kit.
Fast and easy with a nice touch of fresh Basil adding to the cool sweetness of the red onions and Goat cheese. Cooked in under 5 mins.
(Closed Captioning available on this video)
Grilled Goat Cheese Pizza ingredients
fresh pizza dough
1/4 c olive oil
sliced cherry tomatoes
4 – 5 oz goat cheese
2/3 cup tomato sauce
1/2 sliced red onion
2 tsp sun dried tomato pesto
fresh basil
extra flour
Video Transcript:
Presenter:
Hey, everybody, today in the Cooking Everything Outdoors show we’re making goat cheese pizza on the KettlePizza accessory.
So a few weeks ago you saw me assembled the KettlePizza combination kit and the ProGrate and Tombstone combo kit for the Weber kettle pizza.
Well, today we’re breaking it out, we’re going to fire it up and I’m going to show you how I do that.
And then we’re going to make a goat cheese pizza.
So what I’ve done already is I’ve preheated some charcoal, a pretty good quantity of charcoal here.
And I’m going to push it around until it’s in a C shape on the back of my KettlePizza, and then we’re going to place the combination ProGrate and Tombstone pizza stone and the KettlePizza accessory on top of this and add some hardwood.
So I have our charcoal and I want to spread it around into a C shape, just like that.
I don’t know, there’s probably 75 briquettes there, burnt down a little further than I wanted, but I’m going to add more to it.
Let’s get our accessory on here.
And just sets in there just like so.
And that’s going to allow us to easily add hardwood on top our charcoal, add more charcoal and then this basket here is where I’m going to add even more hardwood because I want to get this up to 7, 8, 900 degrees to cook by pizza on.
So let’s get some hardwood chunks in there.
Now, on the back-end I’m going to just put the chunks in the basket.
And I’m using hickory here.
It is a nice hardwood.
And we’ll put some on the sides.
By using a wood charcoal combination you’re going to get much higher temperatures.
Now, I get the question all the time of about losing heat out the front and that’s actually the concept here, is that when the lid is on the KettlePizza dome or accessory we want the heat to come up and circulate over the dome and come across the pizza and out the front.
So that’s the concept here.
Now, we’re going to put our lid on.
And my vent is half open.
While we get the wood started, once the wood started I’m going to close that vent.
So while our KettlePizza is warming up let’s talk about the ingredients for our goat cheese pizza here.
I have some fresh pizza dough that I’ve made.
And if you want to know how I did this, I’ll have the link below to the video on how to make your pizza dough.
I’ve some olive oil, some sliced cherry tomatoes, goat cheese, about 4, 5 ounces there, 2/3 a cup of tomato sauce, sliced red onion, 2 heaping teaspoons of sun dried tomato pesto, some fresh basil, and then a little extra flour for rolling out our pizza dough.
So let’s get our pizza dough going here and get some flour on our board, little on my hands also.
And this is beautiful stuff, just made this couple of hours ago.
Now, size is up to you.
And I’m looking for about a 10-inch pizza and not very thin of a crust but kind of a combination.
Good pizza dough rolls out in a flash.
I’m going to make this closer to 12 inches and it’s going to shrink up a little bit as I get everything on it.
That’s that.
So let’s apply a little bit of olive oil to our pizza dough here.
Now, I want to take my sun dried tomato pesto and my tomato sauce.
And then we’ll blend this together.
That’s our pizza sauce.
It’s going to pack a lot of really good flavor.
And I want to get that spread out.
And we’re going to go, not all the way to the edge, fairly close.
Before I mess up any further I want to get my pizza peel on.
I’m going to use flour on mine, you can use cornmeal.
Don’t get too carried away.
We’ll get that underneath our pizza before we make too big of a mess.
And this makes everything so much easier to get off and into the KettlePizza unit.
Okay.
Now, we want to add some onion.
I break mine up in little pieces here, spread that all around.
And we’ll put these beautiful cherry tomatoes on here.
Beautiful.
We’re going to put our goat cheese on.
So our KettlePizza accessory has been preheating for about 15 minutes now.
It’s well over 650 degrees at mid-level.
That’s going to put it at probably about 7, 800 degrees up top.
And that stone there should be preheated enough to cook our pizza to where we want.
And mine’s ready to go in.
And I just want to shuffle that in place.
And you can see the flames in the back coming up from the wood chunks and in just a few minutes we’re going to start having a beautiful pizza.
I probably have to spin it.
It’s already lifting towards the back where the heat is and that’s just the beautiful thing.
Now, as your pizza cooks, there’s a couple of ways to spin this around.
You can get yourself some pizza hooks and you can just rotate it simply as that, or you can take your pizza peel and get it in there and rotate it also.
Okay.
I think our first pizza is done.
Oh, yeah, look at that.
And look at that crust.
Nice.
Okay, there is our first pizza.
We want to sprinkle our fresh basil over that.
And then I want to take a little bit more of that olive oil and just drizzle it over the top to finish that bad boy off.
And there you have it, crunchy, crisp, beautifully cooked goat cheese pizza on the KettlePizza accessory.
Hey, that’s it, everybody.
I hope you enjoy this episode.
And always I want to give a big shout out and thank you to my sponsors, Camp Chef, www.OutdoorCooking.com and www.IslandGrillstone.com, because without them none of this would be possible.
Give them a visit.
Tell them Gary sent you.
And go buy something.
Cheers.
