Prosciutto Pizza On The Smoker

One of my favorite summer dinners is pizza on the smoker. As you may have read in a previous posts that my husband recently got rid of our propane grill and has since bought a smoker. We are loving the smoker and having a fun time experimenting with new recipes. Pizza on the grill is very similar and we loved making pizza on the grill in summers past. However, when we got the smoker, it took some experimenting to get our pizza to be just as easy and delicious as it was on the grill. So here is our favorite recipe and method for cooking pizza on the smoker.

The biggest factor in getting really good homemade pizza is to use the good stuff. Get the REAL mozzarella cheese that you have to slice yourself, and make your own homemade pizza sauce. Get Val’s recipe HERE and Fresh chopped basil is like the sprinkles on top. It adds so much flavor and color.

Get a fairly good size sheet of foil and spray it with cooking spray. Then roll your dough directly onto the foil. You may need someone to hold the foil in place while you roll the dough so the foil doesn’t move. With the dough still on the foil, layer your pizza with sauce and toppings. Then transfer it to the preheated smoker. We used a wooden paddle board that we had on hand.

Place the pizza directly on the grill slate of the smoker, close the lid, and let it cook for 15-20 minutes. Open the lid and let it cool for 5 minutes. It will be the best pizza you have had all summer long.

ProsciuttoPizza on the Smoker

Ingredients

• Pizza Dough (I buy it fresh from our local deli or use homemade)
• Pizza sauce recipe
• Fresh Mozzarella Cheese, sliced thin
• Deli sliced pepperoni
• Prosciutto
• Fresh basil, chopped
• Garlic salt
• cooking spray

Directions

1. Heat smoker to 250 degrees.
2. Using a large piece of foil, spray it with cooking spray then place a handful size of dough on the foil. While another person holds the foil in place, roll out the dough. (The dough does not need to be in a circle. in fact a rectangle works best).
3. Sprinkle a little garlic salt on the dough and using a pastry brush or back side of a spoon, spread pizza sauce evenly on the dough.
4. LSC: Layer on the mozzarella cheese, pepperoni, prosciutto, and fresh basil. You can add any other toppings as well.
5. Transfer the foil with the pizza on it to the smoker. Set it directly on the grill slats. Close the lid and allow it to cook for 15-20 minutes or until cheese is bubbly.
6. Repeat with remaining dough and toppings.

Notes

If you are doing pizza on the grill it is very similar. The main difference is that you are going to first cook on the dough on the grill with out any toppings. Spread oil and garlic salt on one side. Cook for one minute than flip it and quickly layer on all the toppings while the dough is still on the grill. Close the lip and lid and let it cook another 3-5 minutes.