Grilled Pizza with Caramelized Onions, Sausage and Manchego Cheese Recipe
Grilled Pizza with Caramelized Onions, Sausage and Manchego Cheese

by Diane Rossen Worthington

Father's Day is always fun at our house. There is usually a barbecue with ribs, steaks or chicken along with assorted salads to welcome the summer season. This year we're making grilled pizza for dad. Pizza is one of the easiest things to make. And you don't have to be a pizza tosser to make great one. Use a rolling pin to guide the dough to its proper shape and thickness. If you wish, you can roll the dough into a rectangle and call it a flatbread. That's how easy it is.

My dough can be made ahead, and always turns out perfect. You can also make the onions up to a month ahead so there is little last minute preparation. If you are pressed for time, pick up some pizza dough at your favorite pizza place or at the market. Remember that 1 pound of dough will make two large pizzas. Try out different combinations of ingredients to find your own signature dish. An outdoor grill with a lid is preferred for this dish. But you can also bake it in the oven or with a pizza maker.

If your dad has mastered the art of barbecuing and likes pizza, why not surprise him with a pizza maker so he can become king of the pizza makers at your house? I tested a few pizza makers and was impressed with the consistency and deliciousness that the Petite Pizzeria delivered. You can find it at Sur La Table. It is perfect for those times when dad may just want to make a pizza or two since it is compact, heats up quickly and is Seriously Simple to use.

Grilled Pizzas with Caramelized Onions, Sausage and Manchego Cheese Recipe

Serves 8.

1 tablespoon olive oil

3/4 pound chicken or turkey Italian sausage (about 4 links), casing removed

1 recipe Pizza Dough (see below), or 1 pound fresh store-bought pizza dough

Olive oil cooking spray

1 1/2 cups shredded Manchego cheese

1 cup shredded mozzarella cheese

1 cup caramelized onions (see below)

1/4 cup torn fresh basil leaves

1. In a small skillet, heat the olive oil over medium heat. Add the sausage and brown for 6 to 7 minutes, breaking up the meat with a spatula as it cooks. Once cooked through and broken up into crumbles, remove from the heat and drain on paper towels. Set aside.

2. Lightly flour two rimless baking sheets. (If using purchased pizza dough, divide it into two balls.) Roll out a dough ball on a lightly floured surface to a thin 12-inch round for pizza. Coat both sides of the dough with olive oil cooking spray. Repeat with the second ball of dough.

3. Preheat the grill to medium-high. Arrange all the topping ingredients next to the grill.

4.Transfer the dough to the grill and grill for 1 1/2 to 2 minutes, or until the dough begins to puff and light grills marks appear on the bottom. Make sure it doesn't burn.

5. Using a large spatula, flip over the pizza rounds and move them to the coolest part of the grill. Spread each one evenly with a quarter of the cheeses, and half the sausage, onions and basil. Top with the remaining cheese. Move pizzas back to the center of the grill and cover for 3 minutes. Check and rotate them. Cover the grill and cook for another 2 to 3 minutes. Watch carefully so they do not burn on the bottom. (You can use a pot cover if your barbecue doesn't have a cover.) The cheese should be completely melted and the crust should be crisp and lightly charred. Remove from the grill and let cool for 5 minutes before cutting with a pizza wheel. Serve immediately.

Alternatively, bake the pizzas in the oven: Preheat the oven to 475°F. Place the crusts on perforated pizza pans. Poke the crust gently and evenly with a fork. Cook in the oven for 5 minutes, or until the crusts are lightly browned. Remove from the oven and spread evenly with the topping. Return to the oven and cook for 10 minutes, or until the cheese is melted and lightly browned. Serve immediately.

Caramelized Onions

Caramelized onions make a tasty addition to many dishes. I try to keep some in my refrigerator so I can perk up vegetables, add them to eggs, or use them for an appetizer.

Makes about 1 1/2 cups.

1/4 cup olive oil

4 large yellow, red or Maui onions, or a combination, thinly sliced

3/4 cup red wine

1/4 cup balsamic vinegar

1 tablespoon sugar

Salt and freshly ground black pepper

1. Heat the olive oil in large nonreactive sauté pan or Dutch oven over medium-high heat. Add the onions and sauté, stirring frequently, for 12 to 15 minutes, or until well softened.

2. Add the wine, balsamic vinegar and sugar; reduce the heat to low; and simmer until almost all of the liquid has evaporated and the onions are very tender and caramelized, about another 30 minutes. Season with salt and pepper. Cool the onions and serve at room temperature.

Advance Prep: The onions may be prepared up to 1 month ahead, covered in an airtight container and refrigerated.

Pizza Dough

Here is a great basic recipe for pizza dough, which combines two flours to give the dough a toothsome, chewy quality. Semolina flour -- a yellow, coarse, hard durum wheat -- adds a bit of texture to the dough. Bread flour has more gluten in it, which helps the dough rise and gives it a breadlike quality when baked.

Makes two 12-inch pizzas.

1 1/4 cups warm water (between 105 and 115 F)

One 1/4-ounce packet active dry yeast

2 tablespoons olive oil

2 1/2 cups white bread flour

1 cup semolina flour

2 teaspoons salt

1. Pour the warm water into a large measuring cup, stir in the yeast and olive oil, and let sit for a few minutes, or until the mixture starts to bubble. On a clean surface, mix together both flours and the salt and form a large well in the middle. Once the yeast is ready, pour it carefully into the well. Using a fork, slowly begin to bring the flour into the well to incorporate it. Continue this process until the center is no longer runny and then bring the rest of the dough together until well incorporated and smooth. You can also make the dough in the food processor by combining the wet and dry ingredients together and pulsing until smooth.

2. Transfer the dough to a large oiled bowl and cover with a warm damp cloth. Place the bowl in a warm room for about 1 1/2 hours, or until the dough has doubled in size.

3. Remove the dough from the bowl and place on a flour-dusted surface. Knead with your hands to extract the air and divide the dough into two balls. Roll them out as described in the recipe above or in the recipe of your choice.

4. The pizza dough may be made 1 day ahead, wrapped in plastic, and refrigerated. Roll out the dough just before cooking.

Vegetables for Breakfast, Breakfast Cuisine

 

More GOURMET RECIPES ...

Subscribe

Receive our Gourmet Recipes by email by subscribing here


More RECENT RECIPES ...

Other Recipes  

 

More RECIPES ...

 

Article: Copyright © 2014, Tribune Content Agency

"Grilled Pizza with Caramelized Onions, Sausage and Manchego Cheese"

 

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

 

 

job title, keywords, company, location