GRILLED SAUSAGE PIZZA WITH BELL PEPPER SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Place the pizza dough on a baking sheet and brush with 1 tablespoon olive oil; set aside. Grill the sausages, turning often, until cooked through, about 8 minutes. Transfer to a cutting board and slice into 1/4-inch-thick rounds; set aside.
- Combine the bell peppers, parsley, red onion, the remaining 2 tablespoons olive oil, and the balsamic vinegar in a medium bowl. Season with salt and pepper and toss to coat; set aside.
- Stretch the pizza dough into a 12-inch round. Place the pizza dough directly on the grill grates; cook until the crust is golden and marked, about 5 minutes. Flip the crust and spread with the marinara sauce. Top with half of the cheese, then the sausage and the remaining cheese. Cover and grill until the cheese melts and the crust is cooked through, about 6 more minutes. Remove the pizza from the grill; let sit 5 minutes before slicing. Serve with the bell pepper salad.
Nutrition Facts : Calories 683 calorie, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 49 milligrams, Sodium 1595 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 29 grams
GRILLED PIZZA WITH HOT SAUSAGE, GRILLED PEPPERS AND ONIONS AND OREGANO RICOTTA
Provided by Bobby Flay
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill.
- Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
- Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
- Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
- Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
- 1/2 cup fresh basil leaves
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- Salt and freshly ground pepper
- 1/2 cup olive oil
- Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
GRILLED PIZZA WITH HOT SAUSAGE, GRILLED PEPPERS AND ONIONS AND OREGANO RICOTTA
Steps:
- Preheat a grill.
- Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
- Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
- Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
- Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
- Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
PEPPER SAUSAGE PIZZA
Fresh spinach gives this recipe a tasty twist. That leafy green plus yellow peppers, snow-white mushrooms and tomato sauce make this a colorful addition to your pizza buffet table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 15 slices.
Number Of Ingredients 18
Steps:
- Preheat oven to 450°. In a bowl, combine 1 cup flour, yeast and sugar. Add water; beat until smooth. Add the oil, salt, dried basil, pepper, 1/4 cup Parmesan cheese and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 5 minutes., Meanwhile, place spinach in a microwave-safe bowl; cover and microwave on high 30 seconds or just until wilted. Uncover and set aside., Press dough into a greased 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with 2-1/2 cups mozzarella cheese, sausage, onion, spinach, mushrooms and yellow pepper. Top with remaining Parmesan and mozzarella cheeses. Sprinkle with pizza seasoning. Bake 20 minutes or until crust is golden brown. Sprinkle with fresh basil if desired. Cut into squares.
Nutrition Facts : Calories 256 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 744mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
SKINNY GRILLED SAUSAGE AND PEPPER PIZZA
Looking for a new spin on pizza night? Try this grilled version with sausage and peppers; it has 64% less saturated fat than the original recipe!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.
- Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender. Remove from grill; cool. Cut into thin slices.
- Unroll dough on sprayed foil. Starting at center, press out dough to form 13x9-inch rectangle. Brush top of dough with 1 teaspoon oil.
- Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.
- Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage. Sprinkle with remaining 1/2 cup cheese and the oregano.
- Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g
GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
Categories Onion Pepper Tomato Backyard BBQ Dinner Lunch Sausage Summer Tailgating Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes four 8-inch pizzas
Number Of Ingredients 8
Steps:
- 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
- 3/4 cup olive oil
- 6 tablespoons balsamic vinegar
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 pound spicy Italian sausages
- 2 yellow or red bell peppers, cored, lengthwise
- 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
- Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
- Prepare barbecue (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
- 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 tops Add coals to barbecue if necessary. 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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