Something Swanky's recipe for sweet and savory brie and blackberry pizza, modified to cook in the Barrel House.
Skill Level: Intermediate
Follow Something Swanky's directions for Quick Bread Dough for the cinnamon focaccia bread.
While the dough is rising, light the Barrel House Cooker according to our instructions. For pizza, you are going to let the charcoal completely ash over, and we recommend completely opening the intake vents on the base if they aren't already completely open.
While the charcoal is heating up, roll out the bread dough per Something Swanky's directions. Instead of using a 9"x13" baking sheet, place the dough onto the Barrel House Pizza Pan. We recommend placing some parchment paper in between the Pizza Pan and the pizza. One thing to note is that the dough will be a little fluffier than normal focaccia because the Pizza Pan is a little smaller than a baking sheet.
Continue with Something Swanky's directions for topping the pizza.
By now, the charcoal should be completely ashed over. Attach the barrel to the base and place the H-Frame on the top level and close the lid.
After about 5 minutes, take the pizza and place it on the H-Frame on the top level and close the lid.
Rolled out dough with cinnamon on the Barrel House Pizza Pan.
Cooked Blackberry Brie Pizza on Cinnamon Focaccia Bread.
Let the pizza cook with the lid closed for 10-15 minutes. After 10-15 minutes, prop the lid open using the prop pin in the hinge and let it cook for another 15 minutes or until the cheese is melty and the dough looks cooked. Note that it won't get as golden as it traditionally would in an oven, but it will be cooked and the light smokiness from the charcoal adds another dimension of flavor to the pizza.