Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta
Patricia Bulmer Bulmer
ingredients
Pizza- 1/2 pound Italian hot sausage
- 1 lg red onion, cut into 1/4 in thick slices
- 2 lg. yellow pepper, cored, seeded and quartered
- 2 lg red pepper, cored, seeded and quartered
- Olive Oil
- Salt and Pepper
- 1 recipe favorite pizza dough, rolled into 4 (6 in) rounds
- 1/2 pound grated fontina cheese
- 1 cup sheep’s milk ricotta
- 2 TBS extra virgin olive oil
- 2 TBS chopped fresh oregano
- Basil Vinaigrette,
- 1/2 cup fresh basil leaves
- 1/4 cup white wine vinegar
- 1 TBS honey
- salt and freshly groun black pepper
- 1/2 cup olive oil
- Combine all ing. and blend until smooth. Adjust seasoning with salt and pepper.
directions
- 1
Preheat Grill
- 2
Grill the sausage on both sides until golden brown and cooked through, about 10 min. per side. Brush onions and peppers with oil and season with S&P. Grill the onions and peppers until soft, about 3 to 4 min. per side. Remove the sausage from the grill and slice into 1/4 in. thick slices. Remove the onions, separate int rings, and roughly chop. Remove the peppers and slice int 1/8 in. thick slices.
- 3
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 min. Turn over and grill for 1 to 2 min. Remove form the grill and place on a flat surface.
- 4
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza onnthe grill, close the cover and grill until the cheese has melted, about 3 to 4 min. To finish in the oven, preheat the oven to 450°F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 min.
- 5
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 Vinaigrettee. Top with dollops of the ricotta cheese mixture and let rest for 5 min.
Source: Patricia Bulmer
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