← Back to Search Results
grilling European, Italian
Sausage & Sweet Pepper Pizza

Photo by: Christopher Hirsheimer
Comments: 0
 

Recipe

Little Italy’s favorite street sandwich—Italian sausage and peppers—comes to life on top of this crispy, smoky pizza crust. This way you get more toppings and less bread. Now that’s amore!

Yield: Serves 2 to 4

Ingredients

  • 1 pound sweet or hot Italian sausage, taken out of the casings, if necessary
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 2 tablespoons olive oil
  • 1 cup Tuscan Red Sauce or Crushed Tomato Sauce
  • ¼ cup pickled sweet and hot peppers, sliced
  • 1 cup grated mozzarella cheese
  • ½ cup grated Monterey jack cheese
  • 1 teaspoon B&E Sprinkle-icious Spice Blend or favorite spice blend
  • Kosher salt and freshly ground black pepper to taste

Directions

Place the sausage in a large, heavy skillet. Sauté over medium heat, breaking up any large pieces, until fully cooked. Alternatively, grill the sausage in its casing and slice before using. Drain on paper towels and reserve for topping.

Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the Master Instructions for gas or for charcoal (see Notes). Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side

Spread the entire surface with the sauce. Top with the sausage and peppers, then sprinkle with the cheeses.

Finish grilling the pizza per the Master Instructions (see Notes).

Remove from the grill, sprinkle with the spice blend, and season with salt and pepper. Slice and serve immediately.

Notes

Adventure Club: Use piquillo peppers from Spain, small, tangy fire-roasted peppers native to the rural village of Lodosa in Navarra.

Drink This: Pick up a six-pack of “Peroni” or any other Italian beer.

Master Instructions: The Gas Grill Method

Preheat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.

Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough-round, square, or rectangular-1/8 to ¼ inch thick (err on the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which results in a thinner and crispier crust.

Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.

Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner. Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.

Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Master Instructions: The Charcoal Grill Method

Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes), move them all to one side of the grill.

Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch by 6-inch, organically shaped piece of dough-a rectangle-1/8 to ¼ inch thick (err on the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which results in a thinner and crispier crust.

Pick up the dough by the two corners closest to you. In one motion, lay it down flat-over the side without briquettes-on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.

Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.

Remove from the grill, garnish, and season as directed. Slice and serve immediately.


© 2008 Elizabeth Karmel, Bob Blumer

Note from Cookstr's Editors

Nutritional information is based on 4 servings, using a 9 oz pizza dough, 1/8 teaspoon of added salt per serving, but does not include Tuscan Red Sauce, Crushed Tomato Sauce, or B&E Spinkle-icious Spice Blend. For nutritional information on Tuscan Red Sauce, Crushed Tomato Sauce, or B&E Spinkle-icious Spice Blend, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

785kcal (39%)
269mg (27%)
3mg (5%)
84mcg RAE (3%)
359mg
36mg
33g
2g
120mg (40%)
20g (100%)
53g (82%)
1g
40g
1637mg (68%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
food-to-live-by Food to Live By
by Myra Goodman
cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-for-friends Cooking for Friends
by Gordon Ramsay
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?