Pizza On the Grill!
We finally did it. We made fresh pizza and grilled it on the Kamado Joe, and it turned out great! And it was waaaaaay easier than I thought it would be.
We used a Bobby Flay pizza dough recipe, tons of fresh mozzarella, and a bunch of basil from our CSA share. We simply prepped and rolled out the pizza dough on a lightly floured cutting board, then slathered pizza sauce all over the dough, layered slices of mozz on top, and covered it with basil leaves. We slid the uncooked pizza onto a pizza stone that we had in the Kamado, which was heated up to about 500 degrees. Sliding the pizza dough was tough as we didn't have a real pizza peel. (So make sure to have a pizza peel!) And in about 10 minutes, we had hot pizza with a nice coal-fired taste, melty cheese, and a beautifully blistered crust.
I can't wait to do this again. I think this was pretty successful for the first time to make homemade pizza on the grill. Next time I'd like to make the crust a little thinner -- maybe more like a flatbread -- and I want to experiment with toppings. More cheese, more veggies, spicy meat! Oh, the possibilities!