Grilled Pizza with Basil Vinaigrette

June 24, 2009 at 9:09 am (Recipes)

This recipe is one of my favorite summer suppers.  I have altered it somewhat, replacing the fontina cheese with fresh mozzarella.  I usually do not top the pizza with the ricotta mixture.  I use sweet sausage — not in link form — and pre-cook it on the stove and drain any fat off of it. 

This can be a bit labor-intensive, but by grilling the veggies first, removing them from the grill and then grilling the pizza dough, THEN transferring all to the oven to finish — that helps!

Grilled Pizza

  •  ½ pound Italian hot or sweet sausage
  • 1 large red onion, cut into ¼-inch thick slices
  • 2 large yellow peppers, cored, seeded and quartered
  • 2 large red peppers, cored, seeded and quartered
  • Portabella mushrooms
  • Olive Oil
  • Salt and Pepper

 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds (I use Pillsbury pre-made dough)

 *½ pound grated fontina cheese (I use fresh mozzarella, sliced thinly)

 Cook or grill the sausage.  Brush onions, mushrooms and peppers with the oil and season with salt and pepper.  Grill the onions, mushrooms and peppers until soft, about 3 to 4 minutes per side. 

 Slice sausage into ¼ inch slices or, if using ground sausage, break apart.  Remove the onions, separate into rings and roughly chop.  Remove the peppers and slice into 1/8-inch slices. Slice the mushrooms.

 Heat grill to high.  Brush dough with olive oil, season with salt and pepper and grill for 2-3 minutes or until golden brown.  Turn over and grill for 1 to 2 minutes.  Remove from grill and place on flat surface (I use my baking stone).

Divide the cheese, sausage, onions and peppers among the four pizza rounds.  At this point, you can finish on the grill, but I like to finish in the oven on my baking stone… Preheat oven to 450 – bake until cheese is melted.

Ricotta mixture –

  • 1 cup ricotta,
  • 2 tbls. EVOO,
  • 2 tbls. Chopped fresh oregano

Mix all ingredients together

 Basil vinaigrette –

  • ½ cup fresh basil leaves
  • ¼ cup white wine vinegar
  • 1 tblsp honey
  • salt and pepper
  • ½ cup olive oil

Put all ingredients in small food processor or blender – whir away 🙂 

Remove pizzas from oven and drizzle with basil vinaigrette.  Top with dollops of ricotta mixture and let rest for 5 minutes.  Slice and Serve!

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3 Comments

  1. Danielle said,

    Oooo, this looks amazing!

  2. Sister Esther said,

    Ok I am not a chef, what is EVOO??

  3. Therese said,

    Thank you so much for sharing this recipe.

    We are pizza fanatics here. Every Friday is Pizza night.
    I usually make my own pizza dough, and we cook them on the BBQ.

    Next Friday we’ll try your recipe.

    Therese

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