Imagine a perfectly grilled Bacon & Cheddar Smokie, sizzling hot off the grill, combined with your favourite tastes, textures and toppings of pizza! Sounds good, doesn’t it?
Well, now you can give your imagination the day off and make them for yourself!
This delicious fusion recipe features gooey mozzarella, spicy jalapeños, tangy pickled onions, fresh arugula, tomato sauce, fresh tomatoes and Grimms’ Bacon & Cheddar Smokies. Finished with a drizzle of mustard and hot honey, this dish is perfect for a fun summertime BBQ.
Ingredients
- 1 450g package Grimm’s Bacon & Cheddar Smokies, 6 smokies
- 700 g ball of pizza dough, dusted with flour & divided into 6 equal balls
- Olive oil, for brushing
- 200 g Mozzarella, shredded
- 300 mL Passata (Strained tomatoes)
- Quick Pickled Jalapeños, see recipe below
- Quick Pickled Red Onions, see recipe below
- 2 cups arugula, loosely packed
- 2 medium tomatoes, wet core removed, diced, sprinkled with salt & dried oregano
- Mustard
- Hot honey (optional)
Quick Pickled Jalapenos & Onions
- 2 medium jalapenos, thinly sliced
- ½ large red onion, thinly sliced
- 1 cup of water
- ¾ cup apple cider vinegar
- 1 tablespoon white sugar
- 2 teaspoons salt
Instructions
Make the Quick-Pickles Jalapenos & Onions
- Add the jalapenos and red onions, into two separate a mason jars.
- In a small saucepan, combine the water, vinegar, sugar, salt, and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
- Pour mixture over the vegetables in a mason jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.
Preheat the Grill
- Preheat half the charcoal or gas grill on high (target 500F with the lid closed)
Prepare the Dough
- Dust a clean work surface with flour.
- Stretch the pizza dough into a 6-inch circle.
- Brush the inside of the dough lightly with olive oil.
Stuff & Grill the Dough & Smokies
- Evenly spread the shredded mozzarella over half of the dough.
- Fold the dough in half to cover the cheese, lightly pressing the edges to seal.
- Lightly oil the top of the dough.
- Place the stuffed dough, oil side down, on the indirect side of the preheated grill. Oil the second side and close the lid.
- Bake for 3-4 minutes on each side, until the dough has puffed up and is light and airy.
- Reduce the grill to medium-high and place the smokies on the direct heat. Cook for 8 minutes turning every two minutes. (if cooking too quickly, move to indirect heat).
- Move the pizza dough to the direct heat and cook for 1 minute per side until golden brown and the cheese is melted. Remove to a board to assemble sandwiches.
Assemble the Sandwich
- Carefully open the folded dough.
- Spread a couple of spoonsfuls of passata over the melted mozzarella.
- Add a layer of pickled jalapeños and pickled red onions for a spicy and tangy kick.
- Top with fresh arugula for a peppery crunch and the seasoned diced tomatoes.
- Place a bacon & cheddar smokie in the center.
Finish & Serve
- Drizzle with mustard and hot honey (if using) to taste.
- Fold the sandwich back together and press gently.
- Slice in half if desired and serve immediately.
