Best 5 Grilled Sausage Basil Pizzas Recipes

PIZZA ON THE GRILL WITH SAUSAGE AND MOZZARELLA

Steps:

• For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 15 minutes so it will be easier to roll out. In the meantime, make the pizza topping.
• For the topping: Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Stir in 1/2 bunch torn basil leaves. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
• Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza.
• Roll or pat out a piece of dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Spread the tomato sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza. Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes. Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan. Repeat with the remaining dough.

PIZZA WITH SAUSAGE, TOMATOES AND BASIL

Steps:

• Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.

GRILLED PIZZA WITH ITALIAN SAUSAGE

Steps:

• Combine olive oil, vinegar, garlic and rosemary. Pour half of the marinade into a small bowl, cover and refrigerate. Brush the remaining marinade over the sausages, peppers and onions. Sprinkle with salt and pepper. Discard any remaining marinade., Coat the grill grate with nonstick spray before starting. Grill over medium heat until sausages are no longer pink, about 12 minutes, and vegetables are crisp-tender, about 8 minutes., Transfer sausages and vegetables to a cutting surface. Cut sausages into 1/2-in. pieces and peppers into thin strips. Sprinkle each pizza crust with half the mozzarella and Parmesan cheeses. Top each with half the sausage, peppers and onions. Top each crust with half the goat cheese, tomatoes and green onions. Drizzle with the refrigerated marinade., Place pizzas on baking sheets. Bake at 375° for 8-10 minutes or until cheese melts and crusts are brown.

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.

CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
• In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
• On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.