Grilled Veggie Sausage Pizza Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, oil, salt, garlic salt, oregano and 1-1/2 cups flour. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes. , Wrap foil over the outside bottom of two 12-in. pizza pans; grease pans and set aside. In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly., Spread pizza sauce over crusts; sprinkle with sausage, cheese, mushrooms and peppers. Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted.

Steps:

• Preheat a grill to medium heat.
• Grill the sausage, turning, until cooked through. Cut into slices. (Alternatively, remove the sausage from its casings, cook on a griddle on the grill and crumble.)
• Meanwhile, put the Canadian bacon, onion slices and mushroom cap on the grill. Grill for 2 to 3 minutes, then flip and grill until the onion and mushroom are slightly charred and tender, another 2 to 3 minutes. Let cool for a few minutes, then roughly chop.
• To set up the pizza stone on the grill, stack 2 bricks on top of each other on one side of the grill and 2 more bricks on top of each other on the other side of the grill, about 12 inches apart to create a platform for the pizza stone. Put the pizza stone on top of the bricks to elevate it over the grates. The stone should be 5 to 6 inches above the grates. Raise the heat to medium high, cover and preheat for 30 minutes to allow the pizza stone to get nice and hot.
• On a floured work surface, press the pizza dough into a round 12 to 14 inches in diameter and about 1/4 inch thick. Dust a pizza peel or the back of a baking sheet with the cornmeal. Transfer the dough to the pizza peel or baking sheet.
• Top the dough with the sauce and spread it out with a spoon into a thin layer. Top with the pepperoni, sausage, Canadian bacon, onions, mushroom and mozzarella. Carefully slide the pizza onto the pizza stone. Cover the grill and cook until the crust is golden brown and the cheese is melted, 12 to 14 minutes. Garnish with a drizzle of olive oil and the basil. Slice and serve hot.

Steps:

• In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

Steps:

• In the Kitchen Aide mixing bowl, dissolve yeast in warm water and let it stand for 5-10 minutes or until it foams.
• Add the sugar, oil, salt, garlic salt, oregano and 1 1/2 cups flour.
• Using the dough hook at speed 1 or 2, knead dough, adding in enough of the remaining flour to form a soft dough.
• Knead the dough until it becomes smooth and elastic, about 6-8 minutes.
• Before transferring to a greased bowl and turning once to grease the top, give the dough 3-4 kneads by hand.
• Cover and let rise in a warm place for 30-40 minutes.
• Wrap foil over the outside bottom of two 12-in-pizza pans. (We used a large pizza pan).
• Grease pans, dust with cornmeal and set aside.
• In a skillet, cook sausage over medium heat until no longer pink.
• Drain on paper towels and set aside.
• Divide dough in half if using the 2 small pizza pans.
• Spread the dough over the surfast of each pan. (I use a rolling pin to get it as close to the edge as possible then spread it further with my hand.).
• Build up edges slightly.
• Spread pizza sauce over crusts.
• Sprinkle with sausage, cheese, mushrooms, peppers, and onions.
• Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted. (If you go to much over the 20 minutes the bottom of the pizza will burn. Try not to lift the lid any more than you have to).

Steps:

• Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
• Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
• Store-bought Pizza dough can be used instead .

Steps:

• Spread sauce atop pizza shell and sprinkle with mozzarella cheese.
• Arrange selected veggies atop cheese.
• Sprinkle with basil and parmesan cheese.
• Place pizza on pizza pan or a sheet of aluminum foil and place on gas grill over medium low heat.
• If using a charcoal grill, make sure you are at least 6 inches from coals.
• Cover grill and cook for about 8 minutes or until cheese is melted.

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.