Homemade Smoked BBQ Pizza

If you love homemade pizza but haven't tried smoking your precious pie, you will love this Wood Fired Smoked Pizza with a homemade Butcher BBQ Pizza Sauce. This pizza is packed with pepperoni, bacon, two types of cheeses, tasty veggies, and wood-fired maple flavor. Turn your backyard to a 4-star Italian restaurant and impress friends, family, and yourself with this pizza perfection.

Prep Time: 65 minutes

Cook Time: 45 min

Smoker Temp: 400°F

Wood: Maple

Ingredients:

Dough

1 12 oz pizza dough (homemade or store-bought)

1 cup warm water 105°F

1 TBS sugar

1 TBS active dry yeast

1 TBS olive oil

2 to 2 1/2 cups all-purpose flour

1 tsp salt

BBQ Pizza Sauce

1 ½ cup diced tomatoes

½ cup Butcher BBQ's Sweet BBQ Sauce

2 TBS Wyld Season's Herb and Tomato Bratwurst Mix

1 cloves garlic

1 onion

Salt to taste

Pizza Toppings

Mozzarella Cheese

Pepper Jack Cheese

Bacon

Pepperoni

Avocado

(Leftovers?)

Salt to taste

Now I love cooking. I love grilling, frying, smoking, roasting, all the favorites. Baking, on the other hand, it's more of mutual respect. You can improvise with cooking, add a dash of this, and sprinkle of that, making every dish unique. Not so with baking. A dash of this and a sprinkle of that could leave you with a dough that falls flat. But please don't be intimidated. Making your homemade pizza in the smoker isn't all science; it's a lot of fun and more straightforward than you think. Let's get started on our Homemade Pizza with BBQ Sauce.

Pizza Dough

(Can be made the night before a refrigerated)

If you decide to buy your pizza dough, you can skip this section, but if you have never tried to make your own, this is a simple way to get started.

Begin by mixing warm water (not hot, about 105°F), sugar, and yeast, and let it rest until you begin to see bubbles.

Once the yeast is ready, add the olive oil, 2 cups of flour, and salt, stirring to combine. The dough will start to form a sticky ball. Add additional flour as needed. Transfer the dough to a floured surface, knead for 3-5 minutes until a smooth ball is formed.

Knead by hand until it becomes smooth and non-sticky. Add a little flour at a time if necessary.

Optional: If you have the prep time, you may let your dough rise until it becomes twice as big. This makes for a more tender dough, but rising isn't necessary if you are in a pinch.

Once the dough is stretchy and smooth, shape the pizza dough in a circle, square, or football shape. Get creative or be traditional.

Roll your shape out on a floured surface until it's about 1/2″ thick. Fold over the edges to form the outer crust of our pizza.

Place your pizza dough on a pizza stone or pan. If you use a pizza stone as I did, you can preheat the stone for 5 minutes and then add the dough. It is necessary to preheat the dough to make sure that our pizza cooks evenly.

Pre-bake the crust for 5 minutes in the preheated oven until it appears a little bubbly but not brown.

If you see any bubbles form, poke with a fork to deflate them unless, of course, eating crust bubbles is part of a new diet fad I'm not aware of, then in that case, enjoy!

BBQ Pizza Sauce

(Can be made the night before a refrigerated)

This pizza is sauce is one of my favorites because it’s super flavorful, evenly balanced, and very easy to make. Butcher BBQ’s Sweet BBQ sauce and Herb & Tomato Bratwurst Mix seasonings are all the spices you’ll need.

First, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté for 5 minutes or until they soften and then add the garlic and sauté an additional minute longer.

Add the diced tomatoes and Wyld Season's Herb and Tomato Bratwurst Mix and cook, stirring non-stop for about 5 minutes. The sauce should turn a darker red color. Pour in the Butcher BBQ's Sweet BBQ Sauce and desired salt and stir until the pizza sauce is mixed.

Bring the sauce to a boil, lower the heat and let it simmer for 30 minutes, stirring regularly. After 30 minutes, I tasted and decided I needed more seasoning and a dash of salt.

Remove from the heat and allow to cool. Your sauce can be made the night before and refrigerated for a quick prep the following day.

Putting Your Pizza Together

Fill the smoker with wood pellets and preheat your pellet grill to HIGH setting or 400°F.

Grill bacon to the desired doneness. Chop the bacon and slice the onions.

Once the grill is ready, transfer your rolled out dough to hot grill grates. Cook on one side only until slightly brown. 2-3 minutes tops.

Remove your pizza dough from the grill using protective heat resistant gloves. I use my stylish Butcher BBQ Extreme Heat Resistant BBQ Gloves to easily grip and maneuver my pizza stone. Place it back on your stone or pan with the charred facing side up.

Now, turn down your smoker to 250°F and add your toppings.

Place your packed pizza back on the grill and close the lid, cooking for another 5-10 minutes.

When your masterpiece looks good enough to devour, remove it from the grill safely, once again with well-fitting extreme heat gloves, and let the pizza rest for at least 5 minutes before cutting and serving.

***Editor's note (my wife)***

"Do not cut your pizza on top of the stone or pan and damage your pizza cutter and surface. Use a cutting board, please."

Enjoy!

This Homemade BBQ Pizza Recipe can be prepped the night before and take many different shapes and tastes. Follow the dough directions carefully and be creative with the rest. The best pizza is an eaten pizza, so try this recipe repeatedly for the best results.

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