Grilled Herb-Crusted Pizza

Grilled Herb-Crusted Pizza

prep time

minutes
cook time

minute
servings
12

Ingredients
















Cooking Instructions

1

Sprinkle 3/4 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary over each unrolled dough piece; press lightly into dough. With rolling pin on floured surface, roll dough pieces out to approximately 9 inch rounds. Set aside. (Dough can be made ahead, wrapped in plastic wrap at this point and refrigerated until 1 hour before grilling.)


2

Combine olive oil, vinegar and remaining rosemary to make sauce for pizza; set aside.


3

Prepare charcoal grill to medium heat, or until you can hold your hand 5 inches above the surface for 3 to 4 seconds. Arrange sausages, quartered peppers, onion slices and halved tomatoes on fine mesh screen on pizza grill. Brush with some of the pizza sauce. Season with salt and pepper, if desired.


4

Grill sausages, turning halfway through 20 minute cooking period, until done. Grill peppers and onions until golden brown or slightly charred, turning halfway through 5 minute cooking time. Grill tomatoes, skin side down, for 3 minutes. Remove all from grill to cutting board to cool. Remove mesh screen.


5

Cut sausages into 1/2 inch thick slices. Cut peppers into long strips. Break onions apart into rings. Dice tomatoes into 1/2 inch pieces.


6

Brush prepared pizza crusts with pizza sauce mixture on both sides. Grill over medium heat until top puffs and bottom is golden brown and crisp, about 3 minutes. Turn; cook on other side for 3 minutes more. Remove to baking sheets to put on toppings.


7

Top each pizza with 3/4 cup of cheese, reserving 1/4 cup for finishing garnish. Top each pizza with equal amounts of sausage, peppers, onions and tomatoes. Drizzle top of each pizza with remaining pizza sauce; return to grill, covering lightly with aluminum foil, until cheese melts, about 3 minutes. Sprinkle with remaining cheese and fresh basil. Serve immediately.


Ingredients
















Cooking Instructions

1

Sprinkle 3/4 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary over each unrolled dough piece; press lightly into dough. With rolling pin on floured surface, roll dough pieces out to approximately 9 inch rounds. Set aside. (Dough can be made ahead, wrapped in plastic wrap at this point and refrigerated until 1 hour before grilling.)


2

Combine olive oil, vinegar and remaining rosemary to make sauce for pizza; set aside.


3

Prepare charcoal grill to medium heat, or until you can hold your hand 5 inches above the surface for 3 to 4 seconds. Arrange sausages, quartered peppers, onion slices and halved tomatoes on fine mesh screen on pizza grill. Brush with some of the pizza sauce. Season with salt and pepper, if desired.


4

Grill sausages, turning halfway through 20 minute cooking period, until done. Grill peppers and onions until golden brown or slightly charred, turning halfway through 5 minute cooking time. Grill tomatoes, skin side down, for 3 minutes. Remove all from grill to cutting board to cool. Remove mesh screen.


5

Cut sausages into 1/2 inch thick slices. Cut peppers into long strips. Break onions apart into rings. Dice tomatoes into 1/2 inch pieces.


6

Brush prepared pizza crusts with pizza sauce mixture on both sides. Grill over medium heat until top puffs and bottom is golden brown and crisp, about 3 minutes. Turn; cook on other side for 3 minutes more. Remove to baking sheets to put on toppings.


7

Top each pizza with 3/4 cup of cheese, reserving 1/4 cup for finishing garnish. Top each pizza with equal amounts of sausage, peppers, onions and tomatoes. Drizzle top of each pizza with remaining pizza sauce; return to grill, covering lightly with aluminum foil, until cheese melts, about 3 minutes. Sprinkle with remaining cheese and fresh basil. Serve immediately.


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Tagged in: Mozzarella Pizza

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