You guys, I’m at it again…I’m talking about delicious pizzas my Father-In-Law made with his Kettle Pizza. Today I’m going share with you THREE more amazing pizza recipes and pictures from the gatherings at my in-laws where the Pizzas were made. The three pizzas are: Mediterranean pizza with sausage, sun dried tomatoes, olives and feta, the second is a Pepperoni Jalapeño pizza, and the third pizza is a roasted potato, chicken and bacon pizza. All delicious and unique!
You may remember the Neapolitan Wood Fire Pizza where I introduced the pizza and spoke a little bit about the utensils used, or the Garlic Bechamel Prosciutto Pizza I shared, now it’s time to introduce even more amazing pizzas.
The first Pizza I’m going to talk about is the Mediterranean Pizza. It has a garlic bechamel sauce from this post on the crust, then is sprinkled with shredded mozzarella cheese and is topped with crumbled sausage, feta cheese, pitted olives and sun dried tomatoes. You see my hubby enjoying a slice because this pizza was his creation!
The next pizza I’m going to talk about is the Pepperoni Jalapeño Pizza.
I’m not the biggest lover of spicy food (I’m a little baby if we’re being honest) but at the BlogHer Food Conference I heard from a food sensory professional that liking spicy food is learned (no joke!) so I keep trying to try different foods that are spicy.
Enter this pizza. It has a nice heat, but not the my-mouth-is-on-fire-I’m-going-to-die kind of heat one might expect. The cheese and pepperoni even out the heat. Trust me, try this pizza and you’ll be in love with the combination! To make this pizza you’ll top a pizza crust with red sauce, sprinkle shredded mozzarella on top, then add pepperoni and oil marinated jalapeno slices, and voila, yummy pizza!
The last pizza I’m going to tell you about, the Roasted Potato, Chicken and Bacon Pizza should really be called the ‘Sonja Pizza’.
Sonja is my wonderful Mother-In-Law and was at Transfer Pizza here in Milwaukee where she had their Roasted Potato Chicken Pizza. She came home and wanted to create a version herself, so we added a few changes and created her this amazing pizza you see below. It has garlic bechamel sauce from this recipe, pan fried potato slices, boiled shredded-chicken, bacon, shredded mozzarella and fresh mozzarella. A truly unique and delicious pizza!
Here are more pictures from the fun pizza parties:
Here are the three different pizzas, to make them in an oven just preheat oven to 400, then top a pizza crust with the toppings and bake for 20 minutes or until the cheese and edges start to turn brown. Using a pizza stone helps, enjoy!
- Mediterranean Pizza- garlic bechamel sauce from this post on the crust, then sprinkle with shredded mozzarella cheese and top with crumbled sausage, feta cheese, pitted olives and sun dried tomatoes
- Pepperoni Jalapeño Pizza– spread a thin layer of red pizza sauce on the crust, then sprinkle with shredded mozzarella, then top with pepperoni slices and oil marinated jalapenos
- Roasted Potato, Chicken & Bacon Pizza-garlic bechamel sauce from this post spread on the crust, then sprinkle with shredded mozzarella cheese and break up 2 slices of fresh mozzarella (about 2oz of fresh mozzarella) then top with chicken that has been boiled and shredded, potato slices that have been pan fried in a little oil and salted, and bacon slices that have been cooked.
With all these Kettle Pizza posts, you may think I’m affiliated with the company that makes this grill attachment, I’m not, although I’d love to be! However, if you purchase the Kettle Pizza grill attachment through this link, I will earn a small percentage from the order at no cost to you. I highly highly recommend this kit that comes with a stone and a peel, as we have used it to make the most amazing pizzas I have ever had!
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Love your pizza recipes! I’ve been so intrigued by these pizza makers, so great to read your (good) experience with this one.
The experience has been amazing, the pizzas come out tasting so good, and they’re ready in a few minutes, it’s so impressive always! Thanks for commenting!
Hi Phi, going to have to buy this attachment for the grill, these pizzas look amazing. How wonderful that you and your mother-in-law love to cook together. Great post!
The grill attachment is definitely worth the purchase…the wood-fire-flavor…Cheri, it is just second to none! Thanks for commenting.
I am on a Mediterranean flavor kick at the moment so that particular pizza sounds fantastic. Not that the others don’t sound delicious too : ) Happy Tuesday!
I loooooove anything with Mediterranean flavors too, so I’m definitely on board with that one being your favorite 😉 Thanks for commenting girl!
OH we have that same thing! Funny store….we heated ours to around 700 like the grill says. Through our pizza on the stone and instant char and the stone cracked! Scared the crap out of us….and left us with a burnt bottom and a doughy top 🙁 Lesson learned…not so hot!
I am going to try that Mediterranean for sure! My favorite flavors
What? That sounds so scary! Sorry that happened to you lol! I’ve never seen that happen with this, but hey, there’s always the good old oven, right? Thanks for sharing your experience girl! And I’m so glad you’re going to try the Mediterranean one, sooooo yummy!
I’m surprised that happened, because we’ve usually had ours well over the 700! We build the fire in the back and keep a close eye on the pizza. As soon as the crust sets we start spinning it, so one side doesn’t burn. Then if the crust is finishing before the top we “dome” the pizza by sliding it onto the metal peel and holding it up close to the top for 10-30 seconds. This all only takes a few minutes, they cook FAST 🙂
We just recently got our kettle pizza attachment and put it to use 2 nights in a row! So fun and so good! 2nd night was obviously much better and the kids are having a blast. Great family backyard fun.
A question for you though since it looks like you use it w/a crowd – what are your secrets for making/staging the pizzas? What do you make them on while one is cooking or using the peel?
We put everything out on a table for assembly – I’m using the Neapolitan pizza dough recipe from seriouseats.com. My dough was a bit sticky this first go round so I couldn’t exactly stretch it out until I was ready to top it.
It would be nice if while one pie is cooking the next could be assembled. Got the in-laws coming over in a couple weeks for our next run and want to be a bit more organized as it’ll be the first time they will have seen our new toy in action 🙂
Thanks for the comment Melissa, isn’t the kettle pizza amazing?! Sounds like you do exactly what we do.
So what my father in law does is make 8-12 doughs ahead of time and then has all the toppings laid out, then as one is on the grill someone else makes theirs on a wooden peel, and when the pizza is done that is on the grill it is taken off and put onto a metal peel. Hope that helps!