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+ servings

Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella

An easy summer weeknight meal prepared on the grill so you don't need to turn on the stove!

Ingredients

Pizza Dough:

  • 4 cups all-purpose flour (500 grams)
  • 2 ¼ teaspoon active-dry yeast (1 package, 7 grams)
  • 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 water (237 ml)
  • cup olive oil (80 ml)

To assemble the pizzas:

  • ¼ cup olive oil (60 ml)
  • ½ pound spicy italian pork sausage (225 grams)
  • 1 yellow pepper sliced
  • 1 cup cherry or grape tomatoes (150 grams)
  • 8 ounces fresh mozzarella , thinly sliced (225 grams)
  • Basil leaves
  • Salt and pepper , to taste

Instructions

To make the dough:

  • 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° 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.

To make the pizzas:

  • 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.

Nutrition

Calories: 1114kcal, Carbohydrates: 103g, Protein: 37g, Fat: 61g, Saturated Fat: 17g, Cholesterol: 86mg, Sodium: 1310mg, Potassium: 533mg, Fiber: 6g, Sugar: 2g, Vitamin A: 880IU, Vitamin C: 62mg, Calcium: 317mg, Iron: 7mg
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