Sausage & Sweet Pepper Pizza on the Kamado Joe
When you get it right, there is nothing better than pizza on a grill! With our new Kamado Joe DōJoe , we do just that!
Things to know:
What is the origin of pizza?
Pizza evolved from ancient topped flatbreads eaten by Egyptians, Greeks, and Romans. However, the modern pizza we know and love was born in 18th-century Naples, Italy, as an inexpensive, quick meal for the city’s working-class poor, topped with ingredients like tomatoes, garlic, and cheese.
Who eats the most pizza?
On a per-person basis, Norway eats the most pizza in the world. Norwegians consume an average of about 25 lbs per person annually.
The United States is a close second at about 21.2 lbs per person each year.
Canada (19.6 lbs) and Australia (19.0 lbs) follow closely in global per-capita consumption.
In the U.S., younger demographics eat the most pizza, with North Dakota and Wisconsin routinely topping state-level per-capita rankings.
What is the history of Kamado Joe?
Kamado Joe was founded in 2009 by Bobby Brennan and Kerry Coker in Atlanta, Georgia. Driven by a passion for grilling but frustrated by the limitations of existing ceramic cookers, they set out to modernize the ancient Japanese kamado style with innovative, user-friendly features. The origins of the grill span back over 3,000 years to clay cooking vessels used in China, which later evolved into the Japanese mushikamado (a portable clay stove). American servicemen discovered these cookers during World War II and brought them back to the United States. Kamado Joe revolutionized this age-old concept by introducing several industry-first features that separated them from competitors like the Big Green Egg.
Is the kamado joe DoJoe worth it?
The Kamado Joe DōJoe is worth it if you frequently host pizza nights and want an easy, consistent setup. However, if you only make pizza occasionally, you can achieve nearly identical results with a standard pizza stone, your existing heat deflectors, and a few ceramic spacers.
Ingredients:
1 ball prepared pizza dough at room temperature
1 lb sweet Italian sausage
1/4 cup uncooked grits, polenta or cornmeal for rolling the dough
2 T olive oil
1 cup of sauce (recipe below)
1/4 cup pickled sweet peppers, sliced
1 cup grated mozzarella cheese
1/2 cup grated Monterey Jack cheese
1 t of your favorite pizza spice blend (we used Urban Slicer White Pizza Mojo)
1. Sauté the Italian sausage in a skillet over medium heat until fully cooked, then set aside.
2. Heat up your pizza oven. For our Kamado Joe, that means filling the charcoal basket nearly full of quality lump charcoal, lighting the charcoal with the top and bottom vents full open until the Kamado Joe hits about 450F. At this point, close the top vent, but fully open the selector on the top vent. This allows the heat that was escaping from the fully open vent to start heating the dome. When the external surface of the dome is heated to the point where is is uncomfortable to hold your hands on it, place the selector on the top vent halfway between the first and second marks (like you were setting to hold the temperature at 225F). Then put your Kamado Joe DōJoe in place, fully close the top vent and set the bottom vent to halfway open and allow it to come up to 600F.
3. Roll out your pizza dough and cover the surface with the sauce.
4. Add the Monterey Jack cheese, then and Italian sausage, then the sweet peppers and top with the mozzarella cheese.
5. Place your ncooked grits, polenta or cornmeal on your pizza peel, then transfer the pizza to the peel. Give the peel a giggle back and forth to ensure your pizza is not sticking.
6. Place the pizza into you DōJoe. At about the 90 second point, rotate your pizza 180 degrees to ensure even cooking. Once you are happy with how the bottom of the dough and your topping look, remove the pizza from the DōJoe.
6. Season your pizza with the salt and pepper and pizza seasoning. Cut and serve. ENJOY!
Pizza Sauce (makes about 2.5 cups)
10 plum tomatoes
5 fresh sage leaves
1 t Kosher salt
6 cloves garlic, rough chopped
1 T olive oil
1. In a 4-5 qt saucepan, break each tomato open by squeezing it in your hand over the saucepan.
2. Add the sage, salt, and garlic.
3. Cook on medium heat, covered for 45-60 minutes, stirring occasionally.
4. Once the tomatoes have broken down, about the consistency of ketchup, remove the pan from the heat.
5. Once cooled to room temperature, press the sauce through a strainer to remove the skins and seeds. Adjust the salt to taste, then whisk in the olive oil.
Equipment used:
Kamado Joe Big Joe Series III 24-inch Ceramic Charcoal Grill and Smoker with Premium Cart
Kamado Joe DōJoe Pizza Oven Kamado Grill Accessory Insert for 24-inch Big Joe Grills
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