Pork1h 30m
Italian-style stuffed BBQ pork tenderloin
By BBQora kitchen
PorkIndirect grilling
Pinsa with chorizo and hot honey
Sometimes you don't want to spend time behind the barbecue, but you do want to eat something good. This Pinsa with Chorizo and hot honey is the answer to that! Within 20 minutes on the table and perfectly cut to pieces and divide. Or just to eat all by yourself, of course!
Recipe source: Turn Don’t Burn — original recipe (opens in a new tab)
Automatically translated from Dutch, with terminology corrections. You can always view the original. Show original Dutch recipe
Total time20m
Servings2
Grill / smoker250°C
Internal temperature—
Time & cooking details
Prep: 10m · Cook: 10m · Rest: Not specified
Beginner · Italian
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The cook, step by step.
- 1
Step 1
Heat the barbecue to 250°C with a pizza stone. In my case with the pizza stone in the middle and the outer burners on.
BBQ temperature: 250°C - 2
Step 2
Remove the pin sa bottom from the package and brush it with tomato sauce. Then lay with the thinly cut and leaked mozzarella and the chorizo slices.
- 3
Step 3
Then bake the pinsa on the pizza stone for about 8-10 minutes until the bottom begins to get crisp and the mozzarella is melted nicely.
- 4
Step 4
Get the pinsa from the barbecue and finish it with parmesan cheese, a drizzle hot honey as desired and some fresh basil leaves. Enjoy it! Enjoy your meal!
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