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Grilled Pesto Pizza

If you’ve never experienced grilled pizza then you’re in for a real treat. It’s such a fun way to cook your pizzas and cook then QUICKLY. A few minutes on the grill and you’ll be on your way to enjoying a delicious crispy pizza with a hint of that wonderful flavor we all love that can only come from grilling. This version utilizes pesto as the base and is bumped up with flavor with spicy {or mild if you prefer} Italian sausage!

Grilled Pesto Pizza {Photo and Recipes Compliments of Johnsonville Kitchens}
Serves 4-6

What you’ll need:
Dough
2 tsp. Sugar
1 envelope Active Dry Yeast
2 Tbsp. Extra Virgin Olive Oil, plus more for brushing and drizzling
3 cups All-Purpose Flour
1 tsp. Salt
1 cup Warm Water

Toppings:
1 package Johnsonville® Hot or Mild Italian Sausage Links
1/2 cup Prepared Pesto
1 cup Fresh Mozzarella, sliced
½ cup Roasted Red Peppers, sliced
½ cup Roasted Green Peppers, sliced
2 Tbsp. Extra Virgin Olive Oil
Salt & Pepper
1 cup Micro Greens, Pea Shoots or other Baby Greens
½ bunch Basil, torn
1 Medium Red Onion, wedged
1 cup Shiitake Mushrooms, stems removed.

What to do:
Prepare the dough: Whisk 1 cup warm water (about 105°F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature about 1 hour, 30 minutes, until doubled in size.

Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings. Add vegetables to grill, cook until tender or: Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per side; cut in half.

Remove and arrange the grilled vegetables on a baking sheet, season with salt and pepper, and drizzle with olive oil. Add the remaining toppings to the baking sheet; place near the grill.

Grill Sausage, remove and coin slice. Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in a light gray ash). Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7 x 12″ rectangle, about 1/8 inch thick. Brush baking sheet with olive oil and place both crusts on it. Lift each piece by the corners and place on the grill, oiled-side down; cook about five minutes until the dough puffs and the underside is stiff and marked.

Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and top with mozzarella. Arrange the grilled vegetables and sliced sausage on top. Cover and cook about five more minutes or until the cheese melts.

Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the greens, basil, a drizzle of olive oil and salt. Cut and enjoy!

*Always cook sausage to internal temperature of 160°F

You can also connect with bell’alimento {Paula} on her FOOD BLOG, TWITTER & FACEBOOK.

Article Posted 4 years Ago
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