Cherry Pepper Pizza



  • Smoke on Wheels BBQ Marinade
  • Cattleman’s Italiano
  • 1 Vadalia onion, thinly sliced
  • 1 Cup crumbled parmesean cheese
  • 1 Cup cherry peppers
  • 3 slices thick bacon, par cooked into lardons.
  • 1 Cup baby spinach, rough chopped.
  • 1/4 Cup basil, chiffonade
  • Balsamic Glaze
  • Fresh ground black pepper


PREHEAT YS640 to 500°F with diffuser in place.

STRETCH pizza dough in to 12” rounds.

BRUSH dough with S.O.W. BBQ Marinade.

SPRINKLE dough with Cattleman’s Italiano.

GRILL dough for approximately two minutes per side until grill marks form.

TOP with crumbled parmesan cheese, thinly sliced onions, lardons and cherry peppers.

COOK for 5 to 7 minutes until cheese is melting.

SPRINKLE crushed black pepper over the pizza.

TOP with basil and spinach, then drizzle lightly with balsamic glaze.