HONOLULU Family Recipe: Pesto-Grilled Pizza with Sausage and Peppers

Grilling the pizza crust dough before topping adds lots of rich, smoky flavor and contemporary visual appeal to this fresh California-style pizza.

Photo: David Nehmer



  • 1 pound prepared pizza dough
  • 2 tablespoon olive oil
  • 1 small red bell pepper, sliced
  • 8 ounce shredded Fontina cheese
  • 3 hot Italian sausage links
  • 1 cup ricotta cheese, room temperature
  • Salt and black pepper, as desired
  • Basil pesto, room temperature



  1. Heat oven to 450°F. Preheat grill.
  2. Divide dough ball into 4 pieces; roll each into 6-inch crusts.
  3. Brush both sides lightly with oil.
  4. Carefully place one crust on grill and heat for 1 to 2 minutes or until light golden brown, flip with spatula and grill on the other side for 1 minute.
  5. Remove from grill and repeat with remaining crusts.
  6. Combine 1 tablespoon oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.
  7. Top grilled crusts evenly with shredded fontina cheese, sliced sausage and pepper mixture; arrange on baking sheets and heat in oven for 5 to 8 minutes or until golden and bubbly hot.
  8. Remove from oven.
  9. Spoon dollops of ricotta evenly over baked pizza; season lightly with salt and black pepper.
  10. Drizzle pesto over ricotta; slice each pizza in quarters.



Preptime: 15

Source: FoodChannel.com

Cooktime: 15 minutes

Ready time: 30 minutes