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Grilled Pizza Recipe
Ingredients
•
Honey Mustard
Chicken Sausages
• Roasted red
peppers
•
Red onion
•
Fresh basil
•
Garlic
•
Olive oil
•
Vine ripened
tomatoes
•
Whole wheat
dough
•
Skim mozzarella
•
Fresh
Romano
My 2 keys to making Grilled Pizza are:
1) Have all your toppings ready to go once you flip the dough
2) Oil one side of the dough, which will go on the grill first, then
before you flip
it oil the top side. To make it simple, your bottom
becomes your top.
Starting Out:
I like to grill my sausages first then cut them up in quarter-sized
pieces.
You can grill your own peppers, but Pastene has very good jarred
roasted peppers in a pinch. You can also use tomato sauce, but I prefer sliced tomatoes
as it
really gives it that fresh old world taste.
-
First I cut all my toppings and have them ready to go.
-
I stretch my dough. You can roll it out, but I am
an old pizza cook
and my kids like when I toss the dough.
-
Then I brush on olive oil, or in a pinch I use spray-on Pam. THIS IS THE SIDE THAT'S GOING TO GO
ON THE GRILL FACE DOWN FIRST
OTHERWISE THE DOUGH WILL STICK!
-
I like to cook my pizza's at about 350- 450 degrees. Please use
tongs and check the down side, so it does not get burned.
-
Before you flip it over, make sure you oil the top.
-
When the other side has that grilled look, flip the dough.
-
Once the dough is flipped, lower the heat and put your toppings
on.
-
Add a little more olive oil on the top because most of it has
burned off.
-
Put tomato slices, basil, and garlic on first. This way the
basil does not get burned. Make sure you work quickly at this
point, so you don't burn
the bottom of your dinner!
-
Next I use the mozzarella then the sausages, roasted
peppers, and onions
-
The last topping is the fresh Romano. I like it at the end,
because it gets a little crunchy from the cooking. (4C
home-style.
makes an excellent product with a rich flavor.)
-
Let it cool for 5 minutes before you cut so the toppings cool
down.
Enjoy with a nice Merlot or Pinot Noir
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