Grilled Pizza And Sausage And Salsa Recipes

GRILLED PIZZA WITH HOT SAUSAGE, GRILLED PEPPERS AND ONIONS AND OREGANO RICOTTA

Steps:

• Preheat a grill.
• 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.

GRILLED PIZZA

Steps:

• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
• Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

SKINNY GRILLED SAUSAGE AND PEPPER PIZZA

Steps:

• Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.
• Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender. Remove from grill; cool. Cut into thin slices.
• Unroll dough on sprayed foil. Starting at center, press out dough to form 13x9-inch rectangle. Brush top of dough with 1 teaspoon oil.
• Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.
• Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage. Sprinkle with remaining 1/2 cup cheese and the oregano.
• Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.

GRILLED PIZZA WITH ITALIAN SAUSAGE

Steps:

• Combine olive oil, vinegar, garlic and rosemary. Pour half of the marinade into a small bowl, cover and refrigerate. Brush the remaining marinade over the sausages, peppers and onions. Sprinkle with salt and pepper. Discard any remaining marinade., Coat the grill grate with nonstick spray before starting. Grill over medium heat until sausages are no longer pink, about 12 minutes, and vegetables are crisp-tender, about 8 minutes., Transfer sausages and vegetables to a cutting surface. Cut sausages into 1/2-in. pieces and peppers into thin strips. Sprinkle each pizza crust with half the mozzarella and Parmesan cheeses. Top each with half the sausage, peppers and onions. Top each crust with half the goat cheese, tomatoes and green onions. Drizzle with the refrigerated marinade., Place pizzas on baking sheets. Bake at 375° for 8-10 minutes or until cheese melts and crusts are brown.

GRILLED PIZZA WITH HOT SAUSAGE, GRILLED PEPPERS AND ONIONS AND OREGANO RICOTTA

Steps:

• Preheat a grill.
• 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.
• 1/2 cup fresh basil leaves
• 1/4 cup white wine vinegar
• 1 tablespoon honey
• Salt and freshly ground pepper
• 1/2 cup olive oil
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

GRILLED PIZZA AND SAUSAGE AND SALSA

Steps:

• Bring large pot of water to boil. Add tomatoes and blanch 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Remove tomato skins using small sharp knife. Seed and chop tomatoes. Transfer to large saucepan. Mix in onion, bell pepper, vinegar, cilantro, bay leaves, jalapeño, salt and pepper. Simmer until thickened, stirring occasionally, about 1 hour. Remove bay leaves. (Can be prepared 1 day ahead; refrigerate. Bring to room temperature before continuing.) If using sausage, heat heavy large skillet over medium-high heat. Add sausage and cook until brown, crumbling with fork. Transfer to paper towel to drain, using slotted spoon.
• Prepare barbecue (medium-high heat). Brush grill with olive oil. Place pizza crust on grill and cook until golden, about 3 minutes. Turn over. Sprinkle cornmeal on cooked side of crust. Spread 1 1/4 cups salsa over (reserve remainder for another use). Top with cheese, cilantro, jalapeño and sausage. Cover with grill lid or tent with foil and grill until crust is cooked on bottom and cheese melts, about 5 minutes. Serve pizza, passing guacamole and sour cream separately.

GRILLED SAUSAGE-BASIL PIZZAS

Steps:

• Grill sausages, covered, over medium heat until a thermometer reads 160°, 10-12 minutes, turning occasionally. Cut into 1/4-in. slices., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until bottoms are lightly browned, 2-3 minutes., Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, until cheese is melted, 2-3 minutes longer.

GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE

Steps:

• 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
• 3/4 cup olive oil
• 6 tablespoons balsamic vinegar
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 pound spicy Italian sausages
• 2 yellow or red bell peppers, cored, lengthwise
• 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
• Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
• Prepare barbecue (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
• 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 tops Add coals to barbecue if necessary. 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.

GRILLED VEGGIE SAUSAGE PIZZA

Steps:

• In the Kitchen Aide mixing bowl, dissolve yeast in warm water and let it stand for 5-10 minutes or until it foams.
• Add the sugar, oil, salt, garlic salt, oregano and 1 1/2 cups flour.
• Using the dough hook at speed 1 or 2, knead dough, adding in enough of the remaining flour to form a soft dough.
• Knead the dough until it becomes smooth and elastic, about 6-8 minutes.
• Before transferring to a greased bowl and turning once to grease the top, give the dough 3-4 kneads by hand.
• Cover and let rise in a warm place for 30-40 minutes.
• Wrap foil over the outside bottom of two 12-in-pizza pans. (We used a large pizza pan).
• Grease pans, dust with cornmeal and set aside.
• In a skillet, cook sausage over medium heat until no longer pink.
• Drain on paper towels and set aside.
• Divide dough in half if using the 2 small pizza pans.
• Spread the dough over the surfast of each pan. (I use a rolling pin to get it as close to the edge as possible then spread it further with my hand.).
• Build up edges slightly.
• Spread pizza sauce over crusts.
• Sprinkle with sausage, cheese, mushrooms, peppers, and onions.
• Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted. (If you go to much over the 20 minutes the bottom of the pizza will burn. Try not to lift the lid any more than you have to).

GRILLED SAUSAGE AND PEPPERS PIZZA

Steps:

• Prepare and have all ingredients ready at room temperature by the grill.
• Heat a clean well oiled grill to medium high.
• Divide dough into 2 or 4 pieces roll out on a well floured board or sil pad to 1/4 inch.
• Lightly spread olive oil on one side of the dough rounds.
• Grill the dough oil side down over direct medium/ high heat until the underside of the dough is marked and can be lifted away from grill, 1 to 2 minutes.
• With tongs, gently flip the ungrilled side onto the grill.
• Turn down the heat on your grill to medium/low.
• Quickly distribute evenly a touch of olive oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs and if desired a couple dallops of pesto.
• Close the lid down you can bake the toppings to get your pizza just right about. 3 minutes.