Grilled Pizzas with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

by Monica Bennion on June 13, 2011

Grilled pizzas and a magnum of InZINerator…the perfect backyard event!

PIZZA INGREDIENTS
1/2 lb Italian hot sausage
1 large red onion, cut into 1/4 inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe for your favorite pizza dough (rolled into 4, 6-inch rounds)
1/2 lb grated fontina cheese
1 cup shee’s milk ricotta
2 tbsp extra virgin olive oil
2 tbsp chopped fresh oregano

BASIL VINAIGRETTE RECIPE
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tbsp honey
Salt and pepper
1/2 cup olive oil
Combine all ingredients in blender and blend until smooth. Adjust seasoning with salt and pepper to taste.

DIRECTIONS
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, separates into rings, and roughly chop. Remove the peppers and slice into 1/8 inch thick slices.

Heat the grill to high. Brush the dough rounds 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°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  and oregano in a small bowl and season with salt and pepper to taste.  Remove the pizzas from the grill or oven and drizzle with Basit Vinaigrette.  Top with dollops of the ricotta cheese mixture and let rest for 5 minutes.  Slice and serve.

Courtesy of Bobby Flay for the Food Network.

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