Cherry Tomato, Mozzarella and Sausage Pizza

 RSS    

Take your homemade pizza to a whole new level by cooking it right on the grill. The intense heat of the grill bakes pizzas to crispy perfection in just a few minutes while simultaneously infusing them with smoky flavor. These pizzas are rustic, full of summer flavor, and incredibly fun to make.

There are a few basic tricks to grilling a good pizza. Whether you use a gas or charcoal grill, make sure the grill is quite hot before you start cooking the pizza. You should be able to hold your hand 5 inches above the surface for just 3-4 seconds.

Don't roll the crust too thinly or it could sag between the grates of the grill. Roll it to between a 1/2 inch and 1/4 inch thick and then use both hands to gently transfer it from your work surface to the grill. Cook it briefly on both sides before adding the toppings.

Individual-sized pizzas with just a few scattered toppings are also easier to handle and will cook through quickly. Cut into small wedges, these light pizzas make a great appetizer for a backyard cookout or family picnic.

Short of flying to Italy, these grilled pizzas can't be beat. Give one a try next time you're in the mood to barbecue!

EGGPLANT AND GOAT CHEESE PIZZA

Makes one 8-inch pizza

1 small baby eggplant (6-8 ounces)

1/2 cup kalamata olives

1/2 cup parsley

1/4 cup sun-dried tomatoes

1 clove garlic

Fist-sized ball of store-bought pizza dough (about 8 ounces)

Olive oil

2-4 ounces goat cheese, crumbled

Prepare a gas or charcoal barbecue (medium-hot heat).

Cut the eggplant lengthwise into thin 1/4-inch slices. Brush them with oil and sprinkle them with a pinch of salt. Grill the eggplant until tender, turning once (about 4 minutes on each side). Set aside on a platter.

Drain, rinse and pit the kalamata olives. Combine them with the parsley, sun-dried tomatoes, garlic and 1 tablespoon of olive oil in the bowl of a food processor. Pulse until it forms a thick paste.

Sprinkle flour over a clean work surface near your grill. Roll the pizza dough to between 1/2- and 1/4-inch thick. Make sure the underside is not sticking and sprinkle more flour if needed. If the dough springs back, let it rest for 5 minutes and then roll it again.

Brush the surface of the dough with olive oil, pick it up with both hands, and lay it oil-side down on the hottest part of the grill. Grill for three minutes, brush the surface with oil again, and flip the pizza over. Grill another three minutes.

Transfer the crust to a clean work surface. Spread the olive paste over the pizza, add a layer of eggplant slices, and then sprinkle the goat cheese on top. Grill the pizza, covered, for an additional 3-5 minutes until the crust is well toasted and the toppings are hot.

Slice and serve immediately. The olive paste can be prepared the day ahead and unused portions can be refrigerated for one week.

CHERRY TOMATO, MOZZARELLA AND SAUSAGE PIZZA

Makes one 8-inch pizza

1 sausage link

1 cup packed basil leaves

1/4 cup shredded Parmesan cheese

1/4 cup walnuts or pine nuts

2 cloves garlic

Olive oil

Fist-sized ball of store-bought pizza dough (about 8 ounces)

1/2 cup cherry tomatoes, halved

4 ounces fresh mozzarella, sliced into thin rounds

Prepare a gas or charcoal grill (medium-hot heat).

Grill the sausage until the skin is crisp and blistered. Allow to cool slightly and then cut it into thin slices on the bias.

Combine the basil leaves, Parmesan, nuts, garlic and 1/4 teaspoon of salt in a food processor. Pulse to combine all the ingredients. With the food processor running, stream in 3 tablespoons of olive oil to form a loose pesto.

Sprinkle flour over a clean work surface near your grill. Roll the pizza dough to between 1/2- and 1/4-inch thick. Make sure the underside is not sticking and sprinkle more flour if needed. If the dough springs back, let it rest for 5 minutes and then roll it again.

Brush the surface of the dough with olive oil, pick it up with both hands, and lay it oil-side down on the hottest part of the grill. Grill for three minutes, brush the surface with oil again, and flip the pizza over. Grill another three minutes.

Transfer the crust to a clean work surface. Spread 1/2 cup of the pesto over the pizza, add a layer of cheese, and scatter the sausage and cherry tomatoes on top. Grill the pizza, covered, for an additional 3-5 minutes until the cheese has melted and the crust is well toasted.

Slice and serve immediately. The pesto can be prepared the day ahead and unused portions can be refrigerated for one week.

 

Available at Amazon.com:

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

 RSS    

Recipes

 

More Recipes

Looking for Something New for the Grill? Try Pizza - Recipe

(c) 2010 Emma Christensen Recipes