|Recipe Title: Grilled Sausage Pizza with Peppers and Onions|
Contributed by: TwinLakesChef
Additional Credits for Recipe
|Adaptation from Bon Appetite 1997 page 55; sorry we don't have which issue.|
Note from the Diva
|We first started grilling pizza in 1997 when we found BA's recipe. In later years we did a comparison, making the same recipe on a stone and also on a cookie sheet. The grill or the stone make for a crispier crust.|
Using the grill outdoors keeps the heat out of the kitchen during the summer.
There are enough steps to this recipe it is helpful to assemble the ingredients before starting.
We divide the ingredients in half, as it yields two pizzas. You can refrigerate the ingredients to make the second pizza another day, if you wish.
The dough can be grilled on one side and transfered to a baking sheet. Grill the second dough round and remove it to the baking sheet. Arrange ingredients on the two pizzas(grilled side up) and put them both on the grill to finish the pizzas and serve immediately.
List of Ingredients
1/2 cup olive oil
6 T balsamic vinegar
2 T minced garlic
2 T minced fresh rosemary
1 cup warm water (105Â°F to 115Â°F)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
3 cups (or more) all purpose flour
1Â½ teaspoons salt
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh rosemary
1 LB spicy Italian sausages, grilled or fried & sliced into 1/2" pieces.
1 yellow & 1 red bell pepper, seeded & sliced into large chunks
1 medium onion (we prefer red), peeled and cut into thick slices
Plum or cherry tomatoes
1/2 cup sliced green onions
2 cups mozarella cheese, shredded
2 cups goat cheese, crumbled
12 cherry tomatoes, halved (can substitute with 5 roma tomatoes, chopped)
1/2 cup thinly sliced green onions
Remember to use only half of the toppings, reserving second half for second pizza
|Fry the Italian sausage links in a frying pan until cooked through; chill and slice thin; set aside. Alternatively, you can grill the sausages.|
Whisk together vinaigrette and set aside. It can stand at room temperature or can be refrigerated if making a day ahead.
We still prefer to proof the yeast before starting the dough; put the water, sugar, and yeast in a measuring cup.
While waiting on that, prep the onions and peppers. Mince the fresh rosemary.
Give the yeast/sugar/water mixture a stir and look for bubbles. If there are none, wait another 10 minutes. If there are no bubbles, the yeast is dead and you must start over. If there are bubbles your yeast is active and you can proceed.
Make the dough in your preferred method. We use a bread machine putting the dry ingredients in first followed by the yeast/sugar/ water mixture. Several hours later, the machine beeps telling us it is ready for our use.
While the bread is mixing, start the gas grill and burn off well. After scraping it with a steel brush we squirt olive oil on a piece of paper toweling, and using the brush, rub accross the grates. This removes excess blackened bit and oils the grates. Reduce heat to Medium-High
Mix bell peppers and onions with vinaigrette to coat. Remove from the vinaigrette and set it aside.
Grill 4-5 minutes each side to crisp tender; vegetables will show slightly charred grill marks. Remove to a platter. Using a sharp knife, slice the peppers and onions in long thin strips and set aside.
When the bread machine beeps & dough is ready, sprinkle the counter lightly with flour and place the ball of dough there to rest for 5 or 10 minutes. It will make the dough more pliable for rolling it out into a circle.
Arrange in this order:
- Sliced onions & peppers
- Italian sausage, sliced in 1/2" slices
-mozzarella cheese, shredded
Divide the dough into two balls; wrap one in plastic wrap and refrigerate. Using a rolling pin, roll the dough into a rough circle.
Place the rolled out dough circle directly on the grill grates and grill 3-4 minutes until the top puffs a bit. With a spatula, look at the bottom side. It should be slightly browned.
Turn the dough over; sprinkle about 1/4 cup of mozzarella directly on the dough. As it melts this will make a barrier so the juices of the other ingredients cannot seep through and make the crust soggy.
Working quickly, arrange the rest of the ingredients in order listed. Shut the lid and 3-4 minutes later you can peek. If the cheese is melted, remove to a cookie sheet or carving board. It can be kept warm in a low oven or warming drawer while you make the second pizza.
Cooking Time & Temperature
|The cooking, start to finish is only about 15-20 minutes; the work is in the advanced preparation|
Grilled Vegies ~ 3-4 minutes each side
Sausage ~ if cooked on the grill, 6 minutes each side
Pizza dough ~ about 3 minutes until puffed on the top & crisp on bottom.
Flipped pizza dough with toppings ~ lid down, about 4-5 minutes.
It can be held in a warm oven or warming drawer while making the second pizza or until ready to serve.
Number of Servings: Yield: 2 pizzas - 8 generous servings.
General Cooking/Prep Method
Grill (Direct Heat)
Extra Features of Recipe
Tested & Approved Recipe
(Image by TwinLakesChef)
"Ready to Eat!"
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