Lunch / Dinner
Grilled Sausage Pizza
Say farewell to pizza parties of old, and take the fun outdoors with these crispy grilled pies. Crisp and slightly charred with a hint of smoky flavor, coal-fired pizza is a cut above most pie styles. And when it comes to cooking pizza at home, nothing gets closer to that dynamite flavor than a similar quick-cooking method — the grill.
Ingredients
FOR THE DOUGH, DISSOLVE:
COMBINE:
FOR THE PIZZA, DIVIDE:
SPRINKLE:
Test Kitchen Tips
Grilled pizzas cook quickly, so have the toppings ready before grilling the crust. If your grill doesn't have a double burner, top the pizzas on a baking sheet.
The sky's the limit when it comes to pizza toppings. If sausage isn't your thing, try one of these other two topping ideas, or come up with your own combo.
Instructions
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 two-zone 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.
Sprinkle 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.
Topping Variations:
Mediterranean Pizza
Makes 4 pizzas; Total time: 30 minutes
Divide 2 cups cubed fontina cheese, 4 oz. sliced salami, 16–20 quartered marinated artichoke hearts, and ½ cup pitted and sliced kalamata olives among four pizza crusts.
Sprinkle 1 cup diced fresh tomatoes and ¼ cup grated Parmesan evenly over top of pizzas. Return pizzas to medium-high heat to finish grilling.
Pepperoni Pizza
Makes 4 pizzas; Total time: 30 minutes
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, ¼ cup grated Parmesan, coarse sea salt, and red pepper flakes evenly over top of pizzas. return pizzas to medium-high heat to finish grilling.
Use a stand mixer to combine and knead the dough. It's ready when it begins to climb up the dough hook.
To form the dough into balls, pull down the sides, tuck them under, then pinch closed to keep air out.
The high, direct heat from the fire penetrates the crust and helps firm it up quickly.
Brush the crust with olive oil before piling on the toppings for added flavor and extra-crispy texture.
Nutritional Facts
Nutritional Facts
Per 12-inch pizza
Calories: 879
% Daily Value*
Total Fat 43g 66%
Saturated Fat 18g 90%
Cholesterol 105mg 35%
Sodium 2699mg 112%
Carbs 84g 28%
Fiber 3g 12%
Protein 39g
*Percent Daily Values are based on a 2,000 calorie diet.