4 Videos | Photo: Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta Recipe
Ingredients
- 1/2 pound Italian hot sausage
- 1 large red onion, cut into 1/4-inch thick slices
- 2 large yellow pepper, cored, seeded and quartered
- 2 large red pepper, cored, seeded and quartered
- Olive oil
- Salt and pepper
- 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
- 1/2 pound grated fontina cheese
- 1 cup sheep's milk ricotta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh oregano
- Basil Vinaigrette, recipe follows
Directions
Preheat a grill.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
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By cookbooks_12902296
Phoenix, 41
on March 18, 2013
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WE loved it! Made this over the weekend on the grill, turned out delicous, the crunchy, crispy crust was the BEST. I was not sure about using the cheeses that Bobby has in the recipe- followed it exactly. Glad we did. The fontina and ricotta added flavor sensations and textures:creamy, almost forgot to add the basil vinegarette at the end... this added even more flavor. Tasted like we had been at a reasturant where they have wood fired ovens, but it was our backyard charcoal grill! We are making this again!
By jmstinson06_125...
Round Rock, 83
on August 27, 2012
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This was great! The sauce is absolutely fabulous--I may use it as a salad dressing. I used Sprouts dough for the pizzas as I didnt want to make my own dough. There seemed to be a few too many peppers in the recipe so you may want to reduce that amount. Too mix it up, I also added mushrooms and shaved (with a potato peeler zuchini and yellow squash. This would be fun to do at a party--you could have a plate of toppings (pregrilled sausage, onion and peppers and let everyone make their own pizzas.
By porkchop112
on July 09, 2012
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This is a great appetizer or dinner pizza. I used red, yellow and orange peppers and baked it in the over vs the grill. I added shredded mozzerella with the fontina, becaase I had a handful to use up. I skipped the ricotta and thought that there was way too much of the vinagrette for the amount of pizza...but it was very tasty. Took it to a BBQ as an appetizer and it went super quick!
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