Grilled Pepperonata Pizza Recipes

PEPPERONATA PIZZA

Steps:

• Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).
• Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Addshallots, garlic, and bell peppers; reduce heat to medium-low, and cook 20 minutes or until very tender, stirring occasionally. Remove from heat; stir in chopped oregano, vinegar, and salt.
• Roll White Wheat Pizza Dough into a 13-inch circle on a piece of parchment paper. Top evenly with bell pepper mixture, leaving a 1/2-inch border. Top evenly with olives, cheese, and tomatoes. Brush 1 1/2 teaspoons oil on edge of dough. Transfer pizza (still on parchment) onto hot pizza stone. Bake at 500°F for 13 minutes or until crust is browned and cheese melts. Sprinkle with oregano leaves, if desired. Cut into 8 wedges.

GRILLED PEPPERONATA PIZZA

Steps:

• Prepare outdoor grill for direct grilling on medium-high.
• In 2-quart saucepan, heat 2 teaspoon oil on medium-high. Add garlic; cook 30 seconds, stirring. Add tomatoes and 1/4 teaspoons each salt and pepper. Heat to simmering. Simmer 10 minutes or until slightly thickened, stirring frequently. Remove from heat. Stir in basil; set aside.
• In medium bowl, toss peppers with remaining 2 teaspoons oil. Grill 8 to 10 minutes or until tender and charred in spots, turning over once. Transfer to cutting board. Reduce grill heat to med. Thinly slice peppers.
• Stretch and roll dough balls as thinly as possible (to about 8-inch diameter). Place rounds of dough on grill. Grill, uncovered, 2 to 4 minutes or until puffy and grill marks appear; turn over. Working quickly, divide sauce, peppers and mozzarella among pieces of dough. Reduce grill heat to medium-low. Cover and grill another 2 to 4 minutes or until cheese melts. With spatula and tongs, transfer pizzas to large platter or cutting board. Sprinkle pizzas with Parmesan. Garnish with more basil, if desired.

EXTRA-EASY GRILLED PEPPERONI PIZZA

Steps:

• Heat gas or charcoal grill for indirect cooking and medium heat. Generously spray 18x18-inch piece of heavy duty foil with cooking spray.*
• To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir together all crust ingredients just until dry ingredients are moistened. Lightly knead dough in bowl 10 times. Place dough on sprayed foil; starting at center, press into a 12-inch round. Place on large cookie sheet to carry to grill. Place crust on grill, foil side down. Cook covered 1 to 3 minutes or until bottom of crust is light golden brown. Do not over cook. Remove from grill to cookie sheet.
• Spread sauce over dough to within 1/2-inch of edge. Top evenly with remaining ingredients (do not make thicker in center or center won't get done). Carefully place pizza on grill, foil side down. Cook covered, 8 to 10 minutes or until bottom of crust is deep golden brown and cheese is melted. Carefully place on cookie sheet. Sprinkle with basil.

GRILLED ITALIAN SAUSAGES WITH PEPERONATA

Steps:

• Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook about 25 minutes, turning occasionally, until no longer pink in center.
• Meanwhile, in large bowl, toss all peperonata ingredients except olives; place in grill basket (grill "wok"). Place basket on grill with sausages; cook 5 to 8 minutes, shaking basket occasionally to turn vegetables, until bell peppers and onion are crisp-tender. Stir olives into peperonata.
• Serve sausages on buns with peperonata.