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Margherita Pesto Pizza

Margherita Pesto Pizza
Margherita Pesto Pizza

Margherita Pesto Pizza

It's really super delicious braised pork rice. I, who are losing weight, can't help eating a big bowl, and I can't stop eating one mouthful after another. It's not easy to miss it when it's easy to operate ‼️ Eating fat has nothing to do with me
Serves:6 People"
Cook Time:0 - 30 Min
Seasoning:Spices, black pepper
Food ingredients:Chicken, green pepper, onion
Margherita Pesto Pizza
Margherita Pesto Pizza

Use equipment

London Sunshine Kamado - The Cadet Series - 13"


Step One

Start by making the basil pesto. Combine the basil, olive oil, garlic salt, and black pepper in a blender. Add Parmesan Chips and blend to liking. Add additional olive oil if needed. Will last in a glass jar in fridge for two weeks.


● 1 cup Fresh Basil Leaves
● 1/4 cup Olive Oil
● 1 teaspoon Garlic Salt
● 1 teaspoon Ground Black Pepper
● 1 package Parmesan Crisps

Step Two

Fire up your Kamado Joe for 550-600°F using Big Block lump charcoal. You have a few options setting things up. You can place your heat deflectors on the middle tear using the Accessory Rack. Then, you place your pizza stone on spacers on middle of the heat deflectors. I like creating a higher gap to help promote even cooking on bottom crust. Another option is to do the above setup on grill grates on middle tier.

Step Three

In order to achieve 550-600°F, I would open both middle and bottom vents until you reach desired temps. Then adjust your settings to stabilize for desired temp.

Step Four

As you prepare the pizza, you can place finished pizza dough on parchment paper or throw down some Semolina flour (which is more course to put on pizza stone to promote even cooking and smoothly move pizza off pizza peel and stone).

Step Five

NOTE: Urban Slicer pizza dough already has wheat flour and yeast and just requires adding water. Each package makes two 14" Neapolitan Style crusts.

Step Six

After dough has risen between 2 - 4 hours, roll dough into a round shape, spread pesto all around, adding mozzarella cheese, and sliced tomatos on middle and sprinkle Urban Slicer seasoning.

Step Seven

At 550-600°F, the pizza should cook 7-9 minutes. Once you see golden brown crust and melted cheese, remove.

Step Eight

middle off with dollops of ricotta cheese, and remaining basil leaves and drizzle balsamic glaze. Slice, serve and enjoy!