You control the heat in the Italian
sausage you choose for this pizza, from mild and sweet if you prefer, all the
way to reasonable amounts of mouth burn. If you'd like a little extra flavor,
add a tablespoon of chopped fresh rosemary to the dough.
Grilled Pizza With Spicy Italian Sausage
1 recipe Pizza Dough
3/4 C. olive oil
6 T. balsamic vinegar
3 T. minced garlic
2 T. chopped fresh rosemary
2 yellow or red bell peppers, cored and sliced lengthwise
1 large red onion, cut into 1/2-inch wedges
1 lb. spicy Italian sausage links
salt and freshly ground black pepper
2 C. grated mozzarella cheese
1/2 C. freshly grated Parmesan cheese
4 plum tomatoes, halved, seeded and chopped
3/4 C. chopped green onion
Roll out each of 4 dough balls into 8- to 9-inch rounds. Set aside. In a medium
bowl, combine olive oil, vinegar, garlic and rosemary. Let vinaigrette stand 15
minutes at room temperature, or refrigerate up to 2 hours.
Thread bell peppers and onion on metal skewers; brush skewered vegetables and
sausages with vinaigrette and season with salt and pepper. Grill over medium
heat, basting occasionally with vinaigrette, until sausage is cooked through and
peppers and onion are slightly charred and crisp-tender. Allow about 12 minutes
for sausage and 8 minutes for vegetables.
Transfer sausage and vegetables to cutting board. Cut sausage into 1/2-inch
pieces and peppers into thin strips.
Place dough rounds on grill about 3 minutes; turn and grill about 1 minute more.
Transfer to baking sheet with most-done side up. Sprinkle each crust with
mozzarella and Parmesan, then top with sausage, peppers, onion, tomato and green
onions. Drizzle pizzas with about 1 1/2 teaspoons vinaigrette.
Return pizzas to grill and close lid; cook until cheeses are melted and dough is
browned, about 5 minutes. Serve warm, cut into wedges.
