Grilled Pizza With Spicy Italian Sausage Recipe

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Grilled Pizza With Spicy Italian Sausage

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Ingredients:

Serving

1 cup warm water (105 f to 115 f)
1 tbsp sugar
1/4 oz dry yeast (1 envelope)
3 tbsp olive oil
3 cups all-purpose flour
1 1/2 tsp salt
1 tbsp chopped fresh rosemary
3/4 cup olive oil
6 tbsp balsamic vinegar
3 tbsp minced garlic
2 tbsp chopped fresh rosemary
1 lb hot italian sausage
2 bell peppers, cored, sliced (red or yellow )
1 large red onion, peeled, cut into 1/2-inch wedges
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 top

Directions:

GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
DOUGH.
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.
Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
Prepare Grill (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
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1732.7 Kcal (7254 kJ)
Calories from fat	1055.68 Kcal
		% Daily Value*
Total Fat	117.3g	180%
Cholesterol	161.75mg	54%
Sodium	2766.83mg	115%
Potassium	859.22mg	18%
Total Carbs	93.91g	31%
Sugars	13.74g	55%
Dietary Fiber	7.1g	28%
Protein	72.81g	146%
Vitamin C	76.7mg	128%
Vitamin A	1.5mg	49%
Iron	30.3mg	169%
Calcium	935.3mg	94%

Amount Per 100 g
Calories	237.18 Kcal (993 kJ)
Calories from fat	144.5 Kcal
		% Daily Value*
Total Fat	16.06g	180%
Cholesterol	22.14mg	54%
Sodium	378.73mg	115%
Potassium	117.61mg	18%
Total Carbs	12.85g	31%
Sugars	1.88g	55%
Dietary Fiber	0.97g	28%
Protein	9.97g	146%
Vitamin C	10.5mg	128%
Vitamin A	0.2mg	49%
Iron	4.2mg	169%
Calcium	128mg	94%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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