Kamado Carnivale Pizza: Meat Feast with Pulled Pork
Kamado Carnivale Pizza: Meat Feast with Pulled Pork
Ingrediënten
- 300 g flour (type 00)
- 180 ml warm water
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 200 ml pureed tomatoes (tomato sauce)
- 2 cloves garlic, minced
- 1 tsp oregano
- Salt and pepper to taste
- 250 g mozzarella, sliced
- 100 g pepperoni slices
- 150 g bacon, sliced
- 100 g chorizo, sliced
- 150 g pulled pork
- Fresh basil for garnish
Bereidingswijze
Knead the dough
Combine flour, yeast, salt and sugar in a bowl. Add warm water and olive oil, and knead 8–10 minutes until smooth. Cover and let rise in a warm place for 60 minutes.
Roll out the bases
Divide the dough into 2 equal portions and roll each into a thin crust about 30 cm in diameter. Dust with a little flour to prevent sticking.
Make the tomato sauce
Heat a little olive oil in a pan. Sauté the garlic for 1 minute, add the tomatoes and oregano, season with salt and pepper, and simmer 8–12 minutes until rich and velvety.
Assemble
Spread the sauce over the bases, layer with mozzarella, and generously top with pepperoni, bacon, chorizo, and pulled pork. Finish with fresh basil.
Bake in the Kamado
Move the pizza stone to a hot stone in the Kamado (center grate) and bake at 260–320°C with the lid closed. Bake about 8–12 minutes until the crust is crispy and the cheese melted. Smoke wood optional for extra aroma. Serve immediately.
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