Grilled Sausage Pizza

By ruthg

ALTERNATE TOPPINGS:
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MEDITERRANEAN PIZZA, Makes 4 pizzas,Total time: 30 minutes
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Divide 2 cups cubed fontina cheese, 4 oz. sliced salami, 16–20 quartered marinated artichoke hearts, and 1⁄2 cup pitted and sliced kalamata olives among four pizza crusts.
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Sprinkle 1 cup diced fresh tomatoes and 1⁄4 cup grated Parmesan evenly over top of pizzas. Return pizzas to medium-high heat to finish grilling.
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PEPPERONI PIZZA, Makes 4 pizzas, Total time: 30 minutes
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Divide 1 cup Oven-Roasted Tomato Sauce, 8 oz. sliced fresh mozzarella, and 4 oz. sliced pepperoni among four pizza crusts.
Sprinkle 1 cup thinly sliced spinach, 1⁄4 cup grated Parmesan, coarse sea salt, and red pepper flakes evenly over top of pizzas. return pizzas to medium-high heat to finish grilling.

Ingredients

• FOR THE DOUGH, DISSOLVE:
• 1 pkg. active dry yeast (.25 oz.)
• 1 cup warm water (105–115°)
• 1 Tbsp. sugar
• 2 Tbsp. olive oil
• COMBINE:
• 31 ⁄4 cups all-purpose flour
• 1 1Tbsp. kosher salt
• FOR THE PIZZA, DIVIDE:
• 1 cup Oven-Roasted Tomato Sauce
• 2 cups shredded white Cheddar
• 2 cooked, sliced Italian sausage links
• SPRINKLE:
• 1 ⁄2 cup thinly sliced red onion
• 1 ⁄2 cup grated Parmesan
• Coarse sea salt
• Red pepper flakes
• Torn fresh basil
• OVEN-ROASTED TOMATO SAUCE: MAKES 5 CUPS
• COMBINE:
• 8 cups Roma tomatoes, quartered (4 lb.)
• 1 cup chopped yellow onions
• 4 cloves garlic, whole
• 2 tsp. kosher salt
• 1 tsp. red pepper flakes
• 1 tsp. sugar
• TOSS:
• 1 ⁄4 cup olive oil
• STIR IN:
• 1 ⁄2 cup thinly sliced fresh basil

Details

Servings 4
Cooking time 45mins
Adapted from cuisinerecipes.com

Preparation

Step 1

For the sauce:
Preheat oven to 450°.
Combine tomatoes, onions, garlic, salt, pepper flakes, and sugar.
Toss tomato mixture with oil and roast in a large baking dish until tomatoes blister and garlic is soft, 35–40 minutes. Remove tomato mixture from oven and mash with a potato mashed, keeping tomatoes a bit chunky.
Stir in basil.

For the dough, dissolve yeast in water. Stir in sugar and let sit until liquid begins to bubble, about 5 minutes; stir in 2 Tbsp. oil.

Combine all-purpose flour and salt in the bowl of a stand mixer fitted with a dough hook.

Add yeast mixture to flour mixture.

Knead dough on low speed until it forms a ball around the dough hook, 10 minutes.

Transfer dough to a lightly oiled bowl; turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in size, about 2 hours.

Punch dough down and divide into four pieces; shape into balls. cover dough balls with plastic wrap and let rise in a warm place, 1 hour more.

Prepare grill for indirect grilling, heating one side to medium-high and other side to low.

Roll dough on a lightly floured surface into a 10- to 12-inch circle or rectangle.

Using your fingertips, lift the edges of the dough and drape directly oven medium-high side of grill. Grill crust until it bubbles and grill marks appear, keeping a close eye on it, 2–3 minutes. Flip crust with tongs and transfer to low heat side of grill; brush with oil.

Divide Oven-Roasted Tomato Sauce, Cheddar, and sliced sausage among four pizza crusts.

Sprinklered onion, Parmesan, sea salt, and pepper flakes evenly over top of pizzas. Return pizzas to medium-high heat to finish grilling, checking frequently for burning 4–5 minutes. Pizza is done when cheese melts. Remove pizza from grill with tongs, to a pizza peel or the back of a baking sheet.

Top pizzas with torn fresh basil before serving.

Nutrition Information
Per 12-inch pizza: 879 cal; 43g total fat (18g sat); 105mg chol; 2699mg sodium; 84g carb; 3g fiber; 39g protein

Nutrition Information for the sauce alone
Per cup: 187 cal; 12g total fat (2g sat); 0mg chol; 788mg sodium; 19g carb; 5g fiber; 4g protein