Kamado Joe Grilling Passion: Donair Pizza a Nova Scotia Staple

I tough I would share one of my favorite pizza recipe which is also a Nova Scotia tradition to all my BBQ friends. If you haven't guess it 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! It goes very well with a nice cold beer! Well let's get cooking!

The Meat Recipe:

Ingredients

3 to 3.5 pounds lean ground beef
2 tsp flour (all-purpose or whole wheat)
2 tsp dried oregano
1.5 tsp cayenne pepper
4 tsp paprika (not smoked)
2 tsp onion powder
4 tsp garlic powder
1.5 tsp black pepper
1 tsp salt

Directions

Combine all ingredients in a large bowl. Knead for 20 minutes and let rest in fridge 2 hours or for best results mix all ingredients together in a food processor. Process until it comes together into a ball, and then a bit more;

Spices

With the meat added

Meat, spices and bread crumbs needed together

Preheat your Joe for indirect cooking at 350 degree Fahrenheit (for Kamado Joe use the heat deflector with stone in the bottom position.

Kamado Joe set up

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

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 in refrigerator.

Now slices your meat in 1/4 thick slices.

For the sauce:

Ingredients

1 can (300ml) sweetened condensed milk (not evaporated milk)
1/3 cup white vinegar
1 tsp garlic powder

Directions

Stir canned of sweetened condensed milk, vinegar and garlic powder and don’t worry, it will come together. Once it does, it will never separate… another benefit of this recipe. It is also very thick and will thicken up even more once refrigerated.

Pizza Dough

You can use your own recipe or store purchased dough or use this recipe:

INGREDIENTS:

• 2 1/4 TSP active dry yeast
• 1/2 TSP brown sugar
• 1 1/2 cups warm water (110 degrees F)
• 1 TSP salt
• 2 TBSP olive oil
• 3 1/3 cups all-purpose flour
• 1 TBSP Dizzy Pig Raging River Rub (optional)
• ½ TSP Garlic powder
• 1 TSP Italian Seasoning or Pizza seasoning

DIRECTIONS:

1. In a large bowl or in stand mixture bowl, dissolve yeast and brown Sugar in warm (110 degrees F) water. Let stand until creamy, about 10 minutes.

2. Stir the salt and oil and spices into the yeast solution.

3. Mix in 2 1/2 cups of the flour and start kneading or use a dough hook using the stand mixture.

4. Add some more floor and knead until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take approximately 1 hour (you can rise it in your oven with the oven light on which will be the perfect heat for rising it). Punch down the dough, and form into a tight ball (you can make two balls if you like tin crust pizza). Make sure to let the dough relax for a minute or two before rolling out.

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 your Joe to 450 degrees F. with the heat deflector in the top position and pizza stone sitting on top of it.

Kamado Joe Set up