Sunday, June 15, 2008

Grilled Pizza

My mom reminded me about this grilled pizza recipe we tried during one of my parents' visits. It's one of Bobby's, from his Bobby Flay's Boy Gets Grill cookbook. He tops his grilled pizza with grilled sausage, peppers, onions and oregano ricotta, but as you know you can top a pizza with just about anything! Although Bobby has his own recipe for flatbread dough, you could purchase fresh or refrigerated pizza dough, or try out Shell's delicious pizza dough recipe. And if you don't want to put your dough directly on your grill for some reason, reddquilter has an ingenious idea for using clay saucers on the grill.

Here's Bobby's recipe. Let us know what delicious combinations you come up with!

Grilled Pizza with Grilled Sausage, Peppers, Onions and Oregano Ricotta

Bobby writes: "Rolling out pizza dough is one of the first cooking skills I learned...Sausage and peppers was always my favorite combination. People are sometimes intimidated by the idea of grilling pizza, but it's actually very easy--a lot easier than grilling chicke in fact! Precooking the crusts on the grill is the key. If you don't want to make your own pizza dough, you can often buy it fresh from a local pizzeria or refrigerated at the supermarket."

Serves 4 as an entree, 6 to 8 as an appetizer

1 recipe flatbread dough or 16 to 20 ounces fresh or refrigerated pizza dough
Olive oil
Salt and pepper
10 ounces Italian sausages, hot, sweet, or a combination of the two
1 large red onion, sliced into 1/4-inch-thick rounds
2 large yellow bell peppers, stemmed, seeded and quartered lengthwise
2 large red bell peppers, stemmed, seeded and quartered lengthwise
8 ounces (1 cup) whole-milk ricotta, preferably sheep's milk
1 tablespoon chopped fresh oregano leaves
8 ounces fontina cheese, coarsely grated
Fresh basil and/or flat-leaf parsley leaves

1. Heat your grill to medium-high.

2. Divide the dough into quarters and roll out on a lightly floured surface until thin but still stretchy (you don't want it so thin that it will easily tear). The pizzas can be approximately 6-inch rounds, squares, or whatever shape you prefer.

3. Brush the crusts with olive oil, season with salt and pepper, and grill for 2-3 minutes, until golden brown on the bottom. (IMPORTANT NOTE: Do NOT close the grill lid. Bobby didn't say to close the grill lid. Closing the grill lid is a Big Mistake. Trust me). Turn them over and grill until crisp, 1 to 2 minutes more. Remove from the grill and set aside on a large cookie sheet (or two if needed), or sheet of foil that will fit on your grill. Leave the grill on.

4. Grill the sausages on both sides until golden brown and cooked through, about 10 minutes on each side. Brush the onions and peppers with oil and season with salt and pepper. Grill the onion and the peppers until soft and browned, 3 to 4 minutes on each side.

5. Remove the sausages from the grill (leave the grill on), let rest for 5 minutes, then slice 1/4 inch thick. Remove the onion and separate into rings. Remove the peppers and slice each quarter lengthwise in half.

6. Mix the ricotta and oregano in a small bowl and season to taste with salt and pepper.

7. To assemble the pizzas, divide the fontina cheese among the crusts (leave the crusts on the cookie sheet or foil). Divide the sausages, onion and peppers over the cheese. Transfer the cookie sheet to the grill, close the cover, and grill until the cheese has melted, 2 to 3 minutes. When the pizzas are almost done, raise the lid and put few dollops of the ricotta mixture on each one. If using two cookie sheets, do this step in two batches.

8. Remove from the grill and sprinkle with the basil. Let rest for 3 minutes before serving, then serve the pizzas whole or in slices.

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