Have you ever cooked Pizza on your grill? If you, you don't know what you are missing. Try this recipe from Napoleon Grills.
Serves: 4 Total Time: 55 Minutes
1 serving of Quick Pizza Dough, or store bought, fresh dough flour for dusting
cornmeal for dusting
1/4 cup of garlic butter, melted, or roasted garlic oil
3 Andouille sausages, or try our recipe for homemade sausages
1 chicken breast
12 to 16 shrimp
1/4 cup + 1 tbsp. Cajun Creole Seasoning and Rub
1 cup of pizza sauce
2 cups shredded mozzarella cheese
1 medium onion, sliced
1 green bell pepper, sliced
Sliced okra (optional)
Place your Napoleon Pizza Stone onto the grill to preheat using indirect heat. Preheat the grill to about 400°F, leaving the side under the Pizza Stone off.
Bring a pot of water to a boil and cook the sausages for about 5 minutes.
Season the shrimp and chicken with the Cajun Seasoning. Place the chicken, shrimp, and sausage over direct heat to cook. The shrimp will only take one or two minutes per side, the sausage only needs to stay on until grill marks form, and the chicken takes about 5 to 7 minutes per side – use a meat thermometer to ensure it reaches an internal temperature of 165°F. Remove from the grill and allow to cool before slicing for the pizza.
Mix 1 tbsp. of Cajun Seasoning into the pizza sauce.
Flour a work surface and roll out the pizza dough. Sprinkle the Napoleon Pizza Spatula with some cornmeal to transfer the pizza dough to the grill. Sprinkle the Pizza Stone with more cornmeal and bake the dough for 10 to 15 minutes.
Bring the pizza dough in for topping – you loose less heat than if you top the pizza on the grill. Brush the edges of the crust with roasted garlic oil. Lay down the pizza sauce, using as much or as little as you like, add the chicken, sausage, and shrimp. Top with onion, pepper, optional okra for some real authenticity, and finally mountains of shredded cheese.
Return the pizza to the grill and allow it to cook for another 5 to 10 minutes, or until the cheese is completely melted and bubbly.
Slice your pizza on a cutting board so you don’t damage the stone or your pizza wheel, and serve immediately.
Courtesy of Napoleon Grills.
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