 Summer means grilling and
nothing tastes better than pizza hot off the grill with great
all natural beef topping. The recipe below includes
links to 'sub-recipes' - pieces of the pie such as the dough,
sauce, sausage that go into making this delicious summer meal.
Ingredients
Pizza Dough
Olive Oil
Caramelized Onions
Hearty NY Pizza Sauce
Homemade Italian Beef Sausage
Shredded Mozzarella
Parmesan
Basil (to sprinkle on pizza)
Optional Toppings:
Grilled vegetables such as summer squash, mushrooms, or
peppers
Olives, chopped
Goat Cheese
Ricotta
The Kitchen Sink (if you’ve got it, and want it on your pizza,
why not?)
Crushed red pepper
Whether you use a propane or
charcoal grill, you will want to set the grill to
approximately 4 inches above your heat source. If using
charcoal, make sure you’ve passed the flame stage and have a
nice steady heat. If using propane, set the level to just shy
of medium.
Divide the dough into 4 pieces. Flatten each one out with a
rolling pin to ½" thick. If your guests are the participatory
type, let them help you to prepare the dough.
Use a pastry brush to lightly brush olive oil on the grill
where you’ll be placing your rolled out dough. Brush one side
of the flattened dough with the oil as well. Place this side
down on the grill. Cover the grill but take a peek every 3
minutes or so. You’re looking a light brown color on the grill
side. Once it’s reached that stage, oil the topside of the
pizza and flip over.
You’re now ready to add your toppings. Again, guests get a
big kick out of being involved at this stage so invite them to
‘create their own’. Generally it’s best to start by place a
few small spoonfuls of sauce on top – unless you want to do a
white pizza, in which case you’d gingerly add some ricotta as
your base. Then add any toppings you desire, ending with
mozzarella and parmesan. Remember to allow a ½ ‘free space’
around the edges of the pizza so the toppings don’t drip off
into the flame. Cover the grill.
From this point it will take anywhere from 5 to 10 minutes,
depending on the thickness of the dough and the heat of your
grill. Every 3 minutes or so, take a peek under the lid and
lift the side of the pizza carefully with a wide spatula.
When the underside takes on a deep rich golden brown, it’s
ready to eat. Enjoy!
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