HRM CREATIVE BBQ: Donair Pizza on the BBQ

Well today I tough I would share my favorite pizza recipe which is also a maritime tradition to all my BBQ friends. If you haven't guess we will be making a Donair Pizza from scratch. This pizza is very easy to make and is very tasty and amazing. If you haven't had one of these before you don't know what you're missing! Well let's get cooking!

The Meat Recipe:

Ingredients

3 pounds lean hamburger (triple ground*) (best result using lamb)
3/4 cup bread crumbs
2 tsp pepper
1-2 tsp cayenne red pepper (depending on your taste)
1 1/2 tsp oregano
3 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Directions

Combine all ingredients in a large bowl. Knead for 20 minutes and let rest in fridge 2 hours.

Spices and bread crumbs

With the meat added

Meat, spices and bread crumbs needed together

Preheat BBQ for indirect cooking at 350 degree Fahrenheit (for Kamado Joe use the heat deflector with stone in the bottom position and Big Egg users use the platte setter with the legs in the up position).

Kamado Joe set up

Tip: Wrap the stone in foil so it doesn't get dirty with grease.

Big Green Egg set up

Source: http://eggheadforum.com/discussion/314366/indirect-cooking

Put a little bit of mesquite wood chips on the hot coals for a little bit of a smoke flavor.

Place meat in one inch high foil pan and press the meat inside of it so it's well compressed.

Place pan on the BBQ and cook indirect till internal temp reaches 150 then flip pan upside down on a piece of foil on BBQ then remove the foil pan and finish cooking till internal temp reaches 170 to 180 degrees F.

Now remove from BBQ and let it cool for approximately 1 hour.

Now slices your meat in 1/4 thick slices.

For the sauce:

Ingredients

1 can evaporated milk
1 cup sugar
1/3 cup white vinegar
1/2 tsp garlic powder

Directions

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.

Source: youtube uploaded by steve45ca

Pizza Dough

Ingredients

1.5 teaspoon (tsp) active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 1/4 cups pizza flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

Directions

In a small bowl, dissolve yeast in warm (110 degrees F) water. Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes.

Meanwhile, preheat BBQ to 450 degrees F.

Turn dough out onto a well floured surface and form dough into a round and roll out into a pizza crust shape.

Assembling/putting together the Donair Pizza

Ingredients:

· Donair meat slices that you made

· 2 tomato cut into cubes

· 3-4 cups shredded white mozzarella cheese

· 4 tbsp grated parmesan cheese

· Donair sauce that you made

· two pizza dough that you made earlier

Directions:

Pre-heat BBQ to 450 degrees F. with the heat deflector in the top position and pizza stone sitting on top of it. (For the Big Green Eggs owner use the plate setter with the legs toward the bottom with the pizza stone sitting on top and for the propane BBQ user use a stone on top of your grill.)

Kamado Joe Set up