Grilled Pizza with Spicy Italian Sausage

Summertime Grilling: Grilled Pizza Perfection

Summer evenings are all about relaxing outdoors, enjoying the warm weather, and spending quality time with loved ones. But the last thing I want to do when the sun's blazing is spend hours in a hot kitchen. Forget the oven! This summer, my go-to dinner has been grilled pizza, and let me tell you, it's a game-changer.

I’ve always loved pizza night, but the thought of heating up the kitchen on a hot summer day was enough to make me want to order takeout. However, this year, I decided I could handle grilling some pizzas and have a delicious meal. It’s quicker and easier than you might imagine! The beauty of this method is that everything – the crust, the toppings, even the sausage – is cooked on the grill, minimizing cleanup. It's a win-win, especially for a busy mom like me.

This recipe is all about using fresh, high-quality ingredients. Think juicy, flavorful Italian sausages, sweet bell peppers bursting with color, and a medley of cheeses that simply melt in your mouth. The combination of the smoky grill flavor with the tangy balsamic vinaigrette creates an explosion of taste that elevates this dish beyond your average pizza. This is gourmet pizza, easy and satisfying, made without the heat of the oven.

The secret to amazing grilled pizza starts with the dough. I make my own, and the process is surprisingly simple. The slight charring of the crust gives it such a deep, delicious flavor you just can't get from an oven. It's a simple dough recipe, requiring minimal kneading, and it rises beautifully, producing a perfectly airy yet sturdy base. The recipe is easy to scale too, which is great for families, or for having friends over.

Preparing the toppings is just as enjoyable. I love the way the sausages and vegetables grill, charring slightly to add a unique sweetness. The balsamic vinaigrette adds a delightful complexity, perfectly complementing the robust flavors of the sausage and cheeses. You don’t have to stick with the toppings here either. Feel free to add your own favorite summer vegetables; zucchini, mushrooms or eggplant would all be excellent additions. It's your pizza, and it's your chance to create a masterpiece.

Why Grilled Pizza?

There are several reasons why this grilled pizza is my favorite summer meal. Besides the time-saving, no-oven benefit, the process is fun! Grilling outdoors is a great way to relax and enjoy the summer weather. But there are other practical considerations too. The grill creates a unique smoky flavor that enhances the taste of every single ingredient. The high heat of the grill cooks the pizza quickly, ensuring that the crust is perfectly crisp while the cheese is beautifully melted. And the cleanup is minimal since the entire process is done outdoors.

A Flavorful Journey

Grilling the pizza dough might seem unusual, but it’s an adventure worth taking. You'll find the slightly charred edges add a delightful texture contrast. The combination of the soft, creamy goat cheese, sharp Parmesan, and stretchy mozzarella is a flavor sensation that will make you want to close your eyes and savor each bite. And don’t forget about the simple yet elegant addition of the plum tomatoes and green onions, those fresh flavors complementing everything perfectly.

This recipe is more than just a meal; it’s a summer experience. It’s a celebration of fresh ingredients, outdoor cooking, and the joy of sharing a delicious meal with those you love. So, fire up the grill and prepare to be amazed. This isn't just pizza; it's a culinary adventure in your backyard.

Tips for Success:

• Don't overcrowd the grill. Work in batches to ensure even cooking.
• Use a good quality pizza dough. You can easily make your own, or purchase pre-made dough from a local bakery.
• Let the vinaigrette sit for at least 15 minutes to allow the flavors to meld.
• Don't be afraid to experiment with different toppings. This recipe is a springboard; feel free to unleash your creativity.

So, next time you're looking for a fun, easy, and delicious summer dinner, give this grilled pizza a try. You won't be disappointed. I guarantee that it will become your new favorite summer meal, just as it has become mine!

Step-by-step

• Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
• Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
• Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
• Whisk 3/4 cup olive oil, 6 tablespoons balsamic vinegar, 3 tablespoons minced garlic, and 2 tablespoons chopped fresh rosemary in a medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
• Prepare barbecue (medium heat). Arrange 1 pound spicy Italian sausages, 2 bell peppers (cored, lengthwise), and 1 large red onion (peeled, cut into 1/2-inch thick wedges) on a baking sheet. Brush with some of the vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
• Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
• Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
• Repeat with the remaining 2 dough rounds.
• Sprinkle each dough round with 1/4 of 2 cups grated mozzarella cheese and 1/2 cup freshly grated Parmesan cheese. Top each with 1/4 of the prepared sausage, peppers, and onion, then with 1/4 of 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet), 4 plum tomatoes (halved, seeded, chopped), and 3/4 cup chopped green onion tops. Drizzle each with 1 1/2 teaspoons vinaigrette.
• Using a large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking. Transfer to plates. Repeat grilling for remaining 2 pizzas.