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
Ingredients
- 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
Instructions
- Heat oven to 450°F. Preheat grill.
- Divide dough ball into 4 pieces; roll each into 6-inch crusts.
- Brush both sides lightly with oil.
- 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.
- Remove from grill and repeat with remaining crusts.
- Combine 1 tablespoon oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.
- 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.
- Remove from oven.
- Spoon dollops of ricotta evenly over baked pizza; season lightly with salt and black pepper.
- Drizzle pesto over ricotta; slice each pizza in quarters.
Preptime: 15
Source: FoodChannel.com
Cooktime: 15 minutes
Ready time: 30 minutes
