Name: Grilled Pesto Pizza
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4-6 servings
Cuisine: italian
Ingredients: 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.

Preparation instructions:

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

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Grilled Pesto Pizza

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