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Heirloom Tomato Pizza

Making amazing pizza on the Caliber Pro Kamado Grill/Smoker is one of the great perks of this grill. It not only crisps the top of the pizza, but it also keeps in the moisture making the perfect pizza.

To get started, place the pizza stone on the grill or in the oven or smoker and preheat to a high temperature (450° F). Sprinkle either cornmeal or flour on top of a large pizza spatula before spreading out the dough on it for easy sliding on to the pizza stone. After nicely spreading out the dough on the spatula, sprinkle olive oil across it. Next, place the slices of mozzarella cheese, heirloom tomatoes and basil across the pizza. Once your grill/oven and pizza stone has preheated, transfer the pizza from the spatula on to the stone. If using the Caliber Pro Kamado Grill/Smoker it is best to place a heaping pie plate full of charcoal in a pile at the bottom of the grill to reach a high temperature and cook with the lid shut and vents open for about 6-8 minutes. The Rockwell by Caliber Social Gas Grill is ideal for crisping the tops of pizzas because of the short dome heat area. The Caliber Indoor Pro Range is also easy to set to a 450° F temperature. Pizza will also be finished in about 6-8 minutes in the oven or gas grill. Enjoy!

For the video on making this pizza on the Caliber Pro Kamado, visit our YouTube Channel at or click here.

Pizza dough
Cornmeal or flour
Olive oil
Slices of mozzarella cheese
Heirloom tomatoes sliced
Fresh basil sliced

Click to Download Recipe

For a pizza variation of a “Homemade Carnitas Hawaiian Pizza” on the Caliber Pro Kamado by Sam the Cooking Guy click here or below:

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Pratt Guys (Featured Installation: Atlantic Beach, FL)

Pratt Guys is a design + build team creating all-inclusive backyard projects. For over a decade, the team of craftsmen at Pratt Guys have been building design-driven dream backyards, with their signature pergolas and cabanas, unique swimming pools, custom outdoor kitchens, and their award-winning commitment to customer satisfaction. They also have a showroom in Jacksonville, Florida and are an official Caliber dealer. The pictured Beachside Cabana Project in Atlantic Beach, Florida, is a perfect example of their quality work and features the Rockwell by Caliber Social Grill as the focal point in this open kitchen design.

On one side of the island, the chef can grill up lunch for guests who are comfortably seated on the other side of the bar in these handmade swing-away stools. The low grill lid allows guests to see over it for conversation. It also retracts completely below the grill so guests can grill food from their side of the table, making it a truly social experience. To see more images from this project, click here.

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Anthony’s Patio (Austin, TX)

Anthony’s Patio in Austin, Texas is Caliber’s featured dealer for May 2019. Their Austin showroom displays a unique collection of contemporary and transitional outdoor furniture, including the 48″ Rockwell by Caliber Social Grill and Caliber Built-In Beverage Center/Cooler (see image above). Anthony’s Patio provides design and complete fulfillment services and was voted “Best in City” by the trade industry in the Austin Monthly Home’s winter edition. Caliber is honored to spotlight Anthony’s Patio as our featured dealer this month. Click here for more information on Anthony’s Patio showrooms in Austin and Bee Cave Texas.

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Stuffed Mushrooms on the Rockwell by Caliber Social Grill

This is actually the perfect hors d’oeuvre to grill on the Rockwell by Caliber Social Grill because of the nice crisp you are able to get due to the smaller heat area then most grills. In addition to the social nature of grilling these mushrooms, which makes this a fun recipe to make while entertaining. And, you can also bake these in your Caliber Indoor Pro Range, too.

Rinse and dry your baby bellas.  Remove stems and put good stems into food processor or finely chop.  Combine mushroom pieces with sour cream, mayo, drained spinach and artichokes, 1 cup of Parmesan and salt, pepper and garlic powder to taste.  Brush inside and outside of mushrooms with olive oil and stuff with dip.  Melt butter and add breadcrumbs and 1/2 cup of Parmesan, then top mushrooms.  Extra dip can be grilled in a foil pan for 25-30 minutes as another hot dip appetizer. Heat your Rockwell by Caliber Grill to 300ºF and place mushrooms directly on the grill.  Cover the grill and let cook for 15-20 minutes or until mushrooms are tender and crisp on top. Once cooked, delicately place on a serving tray, but let cool for a few minutes so you don’t burn yourself while taking a bite.  You can also keep mushrooms warm on the Rockwell as a serving area or focal point when entertaining.  Keep burner close to the appetizer on low, but not the one directly below the food.  Enjoy this amazing Caliber crowd-pleaser appetizer!

Ingredients for 20-25 stuffed baby bellas:

  • 24 oz Baby bellas cleaned – use stems finely chopped for inside of stuffing dip
  • 1 1/2 Cups sour cream
  • 1 1/4 Cups mayonnaise
  • 1 Pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 Can (13.75 oz.) artichoke hearts, drained, mashed
  • 1 1/2 Cups grated Parmesan cheese (1 cup in mix and 1/2 as topping)
  • Salt, pepper, & garlic powder (add to taste)
  • Olive oil
  • 1 Tablespoon of butter
  • 3 Tablespoons of bread crumbs

Click to Download Recipe

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