1 hr 5 mins
It's all good's Note:
Authentic Italian style pizza from the grill! Though this may be somewhat time consuming, it is worth the wait. The dough is a snap to make; the pizzas are small and easy to manage; and since the sausages and colorful summer vegetables are also grilled, there's almost nothing to clean up. After you try this recipe once, you'll erase the local pizza joint's number from your speed dial. It doesn't get much better!
My Private Note
Units: US | Metric
- 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
- 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
- 1GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
- 3Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes.
- 4Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
- 5Turn dough out onto floured work surface.
- 6Sprinkle with rosemary.
- 7Knead 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.
- 8Let 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.
- 9Punch down dough. Knead dough in bowl until smooth, about 2 minutes.
- 10Divide 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.
- 12Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
- 13Prepare Grill (medium heat).
- 14Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper.
- 15Grill 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.
- 16Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
- 17FINAL PREPARATION
- 18Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
- 19Turn rounds over. Grill 1 minute.
- 20Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
- 21Repeat with the remaining 2 dough rounds.
- 22Sprinkle each with 1/4 of mozzarella and Parmesan.
- 23Top 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.
- 24Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil.
- 25Grill 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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Nutritional Facts for Grilled Pizza With Spicy Italian Sausage
Serving Size: 1 (601 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1474.9
- Calories from Fat 931
- Total Fat 103.5 g
- Saturated Fat 29.5 g
- Cholesterol 141.1 mg
- Sodium 2255.7 mg
- Total Carbohydrate 90.5 g
- Dietary Fiber 5.9 g
- Sugars 9.2 g
- Protein 45.8 g
The following items or measurements are not included:
soft fresh goat cheese