Grilled Pizza is sooo yummy! It’s a perfect dish to make for kids (or adults) during a summer bbq! This is a special recipe, featured in the Entertaining Recipes, Grilling Made Simple e-Cookbook. Look out for the launch of the Grilling Made Simple e-Cookbook this week!! I like both sweet and hot sausage, so it depends on what you like best! If you’re not sure, usually sweet sausage may be a better option for kids!
1/2 pound Italian hot (or sweet) sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep’s milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
Special Equipment: Portable Outdoor Gas Grill
Preheat the grill to medium high heat.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.