Smoked Pizza in a Weston Smoker

If you thought pizza couldn't be any better of a food, try making it with homemade pepperoni and sauce, then smoking it in a Weston Smoker...

Makes one pizza

- Ingredients -

2 lbs Roma tomatoes, quartered or smaller
1/4 cup tomato paste
1 tablespoon sugar
2 teaspoons dried basil leaves
1 teaspoon garlic powder
1/4 teaspoon sea salt

1 pizza crust - make your own or purchase and follow pre-baking instructions on package
1 tablespoon olive oil
1/2 lb. homemade pepperoni
1 fresh mozzarella ball, sliced
1/4 cup shredded Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon crushed rosemary leaves
1/4 teaspoon thyme
1 teaspoon garlic powder
1/4 teaspoon sea salt

fresh basil leaves, to taste

- Tools -
Roma by Weston Electric Tomato Strainer
Weston Smoker
Wood Smoking Chips

Soak your wood chips for at least a half hour before you're ready to smoke the pizza. Preheat your Weston Smoker to 200 degrees with the water bowl filled.

Use your Roma Electric Tomato Strainer with the Pumpkin Screen attached to process your tomatoes into a semi-thick puree. Mix in remaining ingredients. Cover and refrigerate while you prepare the pizza dough.

Roll out crust and pre-bake as instructed on package or recipe. Once pre-baked, brush the crust with olive oil. Spread the tomato sauce over your dough.

Layer with homemade pepperoni, then mozzarella cheese slices. Sprinkle the entire pizza, including the crust, with Parmesan cheese and seasonings.

You're now ready to smoke the pizza. Fill the smoker box with soaked wood chips, then place your pizza onto a vented, foil-covered smoker rack. Smoke for 2 hours. When the cheese is melted and browned, and the crust is evenly cooked to your liking, layer on some basil leaves and smoke for another 5-10 minutes.

Serve immediately.

Sample Product Label
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