Individual pizzas with spicy sausage, yellow peppers, roasted tomatoes, mozzarella and basil— it’s an easy summer meal made more fantastic by the fact that they’re prepared outdoors on the grill, keeping your house nice and cool.
Let’s just cut to the chase— it’s summer and it’s hot. If I can avoid turning on the stove or oven, I do. And so many of our regular meals have been altered to need little or no heating, or to be prepared on the grill. This time of year my grill is my best friend.
Pizza is on an almost weekly rotation in our house all year long. But there is no way I’m turning my oven on when it’s 100 degrees. Thankfully, pizza is just as good, if not better, prepared on the grill.
When grilling pizzas, I make them individually sized so they’re easy to flip and serve. I topped these pizzas with mozzarella, spicy sausage, roasted tomatoes and pepper and basil— a winning combo for sure!— but feel free to experiment with whatever you like.
Sitting out on our back deck with a few grilled pizzas, a salad, and a bottle of chilled wine is pretty much my perfect evening. Maybe only made better if you were there to enjoy with me.
- 4 cups (500 grams) all-purpose flour
- 2¼ teaspoon (1 package, 7 grams) active-dry yeast
- 1 teaspoon coarse salt
- 1 tablespoon fresh herbs, finely chopped or 1 teaspoon dried herbs (optional)
- 1 clove of garlic, minced or 1 teaspoon garlic powder (optional)
- 1 cup (237 ml) water
- ⅓ cup (80 ml) olive oil
- ¼ cup (60 ml) olive oil
- ½ pound (225 grams) spicy italian pork sausage
- 1 yellow pepper, sliced
- 1 cup (150 grams) cherry or grape tomatoes
- 8 ounces (225 grams) fresh mozzarella, thinly sliced
- Basil leaves
- Salt and pepper, to taste
- In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 2 cups of the flour, yeast, salt, herbs, and garlic.
- Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130 degrees F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
- With the mixer on medium low, add the remaining flour a ¼ cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic.
- Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
- Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then divide dough in half. Wrap one half in plastic and store for another use (dough will keep in the fridge for 5 days and 2 months in the freezer).
- Divide the other half of dough again into 4 pieces. Roll each piece into a rough 6-inch circle. Place on a parchment lined sheet and brush with olive oil. Cover with plastic wrap and let rise for 30 minutes while you prepare the toppings.
- In a skillet over the stove, cook the sausage until browned. Transfer to a paper towel lined plate to drain.
- Add a tablespoon of olive oil to skillet, followed by the peppers and tomatoes. Season with salt and pepper. Cook over medium high heat until softened, about 5 minutes. Alternatively, you can cook the peppers and tomatoes on the grill until slightly charred.
- Preheat the grill to medium high. Gently flip the pizza dough onto the prepared grill, oil-side down. Brush the top with olive oil. Close the grill and let cook for 2-3 minutes. Watch it carefully to make sure it doesn't burn.
- Flip the pizzas over and immediately cover with toppings - mozzarella, sausage, peppers and tomatoes. Turn grill off and cover. When cheese is melted, about 2-3 minutes, remove pizzas from the grill. Top with basil leaves and fresh ground pepper.
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