Recipes - Ginnys 749121 User Manual

Smoked Pesto and Olive Pizza
I used pre-made naan bread for my crust – it fit really well in the smoker and
made a nice, rustic crust. However, if you do not have that available locally,
you may also use flat bread, French bread or even a tortilla for the crust. Feel
free to experiment with your toppings – the combinations are endless!
1-2 t. pesto
1 small pre-made crust
1 t. onion, minced
small handful of baby greens, chopped
1. Brush the pesto onto the top of the crust using a pastry brush.
2. Spread on the onion and greens, olives and tomatoes. Top with the
cheese.
3. When ready to smoke, fill the charring cup about halfway with dry
woodchips and add the cover. Put the rack in the smoker, add the pizza
and lid.
4. HOT SMOKE for 15-20 minutes or until the cheese is nicely melted.
5. Serve hot.
Serves 1-2
12

RECIPES

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4-5 Kalamata olives, chopped
½ Roma tomato, sliced thin
½ c. mozzarella, shredded
mesquite or hickory wood chips