Carne Asada Pizza

Patti and I have been wanting to do a smoked pizza for awhile. There is nothing like a wood fired pizza! You just can’t get all the layering of flavors in a pizza oven. To start our first layer we smoked the sliced Carne Asada and sliced sweet onion at 180 for an hour. Patti suggested half that time, but she likes her meat raw. Then, put a light coating (for me) of red pepper flakes, chipotle chili powder and coarse ground black pepper over the meat and a sprinkle of Country Bob’s Seasoning Salt on the onions.

Let me tell you, this was truly one of the best pizzas we have ever had. Every bite was an experience in its self. The zippy seasoned meats with its smoke “Enhancers”, and the smoky onion were still a little crisp. The bread was baked toasty on the grill. The sweet tomatoes, jalapenos and the freshness of the cilantro was all covered with melted smoky cheese.
Keep in mind that smoking at 180 degrees for an hour the meat won’t be done and the onions will still be a little crisp, with tons of rich smoke flavors. The meat will finish cooking when you put the pizza together.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….