- 2 tsp. Sugar
- 1 envelope Active Dry Yeast
- 2 Tbsp. Extra Virgin Olive Oil, plus more for brushing and drizzling
- 3 cups All-Purpose Flour
- 1 tsp. Salt
- 1 cup Warm Water
- 1 package Johnsonville® Hot or Mild Italian Sausage Links
- 1/2 cup Prepared Pesto
- 1 cup Fresh Mozzarella, sliced
- 1/2 cup Roasted Red Peppers, sliced
- 1/2 cup Roasted Green Peppers, sliced
- 2 Tbsp. Extra Virgin Olive Oil
- Salt & Pepper
- 1 cup Micro Greens, Pea Shoots or other Baby Greens
- 1/2 bunch Basil, torn
- 1 Medium Red Onion, wedged
- 1 cup Shiitake Mushrooms, stems removed.
Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
minutes. Stir in olive oil.
Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
and knead about 5 minutes, until smooth and elastic, adding just enough flour
to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
preheat a grill to medium high (if using a charcoal grill, bank the coals to one
side) and grill the toppings.
Add vegetables to grill, cook until tender or:
Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
side; cut in half.
Remove and arrange the grilled vegetables on a baking sheet, season with salt
and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
sheet; place near the grill.
Grill Sausage, remove and coin slice.
Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
a single layer and let cool until they are covered in a light gray ash). Divide the
dough in half and dust the dough and work surface with flour. Roll each piece
into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
and place both crusts on it. Lift each piece by the corners and place on the grill,
oiled-side down; cook about five minutes until the dough puffs and the underside
is stiff and marked.
Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
Cover and cook about five more minutes or until the cheese melts.
Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
*Always cook sausage to internal temperature of 160 degrees F