Grilled Pizza With Spicy Italian Sausage
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
DOUGH
- 1 cup warm water (105 F to 115 F)
- 1 tablespoon sugar
- 1⁄4 ounce dry yeast (1 envelope)
- 3 tablespoons olive oil
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 tablespoon chopped fresh rosemary
-
TOPPINGS
- 3⁄4 cup olive oil
- 6 tablespoons balsamic vinegar
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 lb hot Italian sausage
- 2 bell peppers, cored, sliced (red or yellow)
- 1 large red onion, peeled, cut into 1/2-inch wedges
-
FINAL PREPARATION
- 2 cups grated mozzarella cheese
- 1⁄2 cup freshly grated parmesan cheese
- 2 cups crumbled chilled soft fresh goat cheese (such as)
- montrachet
- 4 plum tomatoes, halved, seeded, chopped
- 3⁄4 cup chopped green onion top
directions
- GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
- DOUGH.
- Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes.
- Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
- Turn dough out onto floured work surface.
- Sprinkle with rosemary.
- Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel.
- Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
- Punch down dough. Knead dough in bowl until smooth, about 2 minutes.
- Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
- TOPPINGS.
- Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
- Prepare Grill (medium heat).
- Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper.
- Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
- Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
- FINAL PREPARATION
- Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
- Turn rounds over. Grill 1 minute.
- Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
- Repeat with the remaining 2 dough rounds.
- Sprinkle each with 1/4 of mozzarella and Parmesan.
- Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
- Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil.
- Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.
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RECIPE SUBMITTED BY
I love to cook, garden, fish, hunt, and golf. I enjoy all sports and love the outdoors.