Smoked Pompano Pizza


  • 1 lb. pompano fillet
  • Salt, pepper, and paprika
  • 1 12-inch Mama Mary‘s Thin & Crispy Pizza Crust
  • ½ cup Alfredo sauce
  • 2 roma tomatoes, seeded and diced small
  • 4 slices bacon, cooked and crumbled
  • ¼ medium red onion, julienned thinly
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1½ cups grated pizza cheese
  • 2 tablespoons chopped fresh parsley

At least a couple hours before you plan to eat smoke the Pompano. To do this prepare the Egg to cook indirect at 235° using apple wood for flavor. Season the fish with salt, pepper, and a little paprika for color. Place the fish in the smoker for an hour. Remove to a plate and set aside to cool for a half hour. Meanwhile rearrange the Egg to a pizza cooking setup and raise the temperature to 500°. Spread the sauce evenly over the top of the crust. Crumble the fish removing any bones and skin. Spread evenly over the pizza. Sprinkle the tomato, bacon, and onion, oregano, and thyme evenly over the pizza. Top with the cheese and the parsley. Place the pizza on the stone and cook for about twenty minutes until the top and bottom are done to your liking. Remove to a cutting board and let rest for five minutes. Slice into 8 wedges to serve.

Makes 8 servings