The recipe for the dough is an easy one to remember from Jamie Oliver: http://www.jamieoliver.com/recipes/pizz ... asic-pizza
To the dough, I added:
- home-made tomatoe sauce (we use shop bought sometimes if we haven't any left or the time to batch cook);
- Stubbs Maple & Peacan BBQ sauce - you don't need this, but I like the additional flavours & sweetness this brings;
- left over BBQ Chicken;
- Mozzerella strips;
- Fresh basil leaves
I got the Kamado Joe up to 500F, placed the heat deflector & baking stone in & left for twenty minutes to heat the stones through. When I put the pizza on, it was up to 600F and the pizza cooked in just over 5 minutes.
Before I placed the pizza on the stone, I sprinkled pollenta grain on the stone to stop the pizza sticking.
