Pizzaonthegrillwsausagemozzarella Recipes

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GRILLED PIZZA WITH ITALIAN SAUSAGE



Grilled Pizza with Italian Sausage image

Provided by Taste of Home

Time 40m

Yield 2 12-inch pizzas.

Number Of Ingredients 15

1/3 cup Crisco® Light Olive Oil
3 tablespoons balsamic vinegar
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary
1/2 pound hot Italian sausage links
1 large sweet red pepper, halved
1/2 large red onion, cut into wedges
Salt and pepper to taste
2 prebaked Italian bread shell crusts (14 ounces each)
ADDITIONAL TOPPINGS:
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup crumbled goat cheese
2 plum tomatoes, halved, seeded and chopped
1/2 cup chopped green onions

Steps:

  • Combine olive oil, vinegar, garlic and rosemary. Pour half of the marinade into a small bowl, cover and refrigerate. Brush the remaining marinade over the sausages, peppers and onions. Sprinkle with salt and pepper. Discard any remaining marinade., Coat the grill grate with nonstick spray before starting. Grill over medium heat until sausages are no longer pink, about 12 minutes, and vegetables are crisp-tender, about 8 minutes., Transfer sausages and vegetables to a cutting surface. Cut sausages into 1/2-in. pieces and peppers into thin strips. Sprinkle each pizza crust with half the mozzarella and Parmesan cheeses. Top each with half the sausage, peppers and onions. Top each crust with half the goat cheese, tomatoes and green onions. Drizzle with the refrigerated marinade., Place pizzas on baking sheets. Bake at 375° for 8-10 minutes or until cheese melts and crusts are brown.

Nutrition Facts :

PIZZA ON THE GRILL WITH SAUSAGE AND MOZZARELLA



Pizza on the Grill with Sausage and Mozzarella image

Provided by Tyler Florence

Categories     main-dish

Yield 3 pizzas

Number Of Ingredients 15

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper
2 sweet Italian sausages
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/4 cup freshly grated Parmesan

Steps:

  • For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
  • Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
  • Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 15 minutes so it will be easier to roll out. In the meantime, make the pizza topping.
  • For the topping: Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Stir in 1/2 bunch torn basil leaves. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
  • Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza.
  • Roll or pat out a piece of dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Spread the tomato sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza. Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes. Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan. Repeat with the remaining dough.

EASY TORTILLA PIZZA



Easy Tortilla Pizza image

This is one of my favorite recipes to make, i like this one because it healthy and really quick to make, i got this from one of my friends and she said it would be yummy so i did it and its really good.... hope you all like it.

Provided by Teresa perez

Categories     Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 4

1 large flour tortilla
0.5 (8 ounce) jar pizza sauce
1/2 cup shredded cheddar cheese (but any kind can do)
6 pieces pepperoni

Steps:

  • turn the oven to 350 F, Get the flour tortilla and place it on a cookie sheet than get the 1/2 jar of pizza sauce and spread it over the tortilla evenly, when that is done get the shredded cheese of your choice and sprinkle that all over the tortilla, get the pieces of pepperoni and spread on to the tortilla, place the pan into the oven and cook for 5-7 minutes or until the cheese is melted and the edges of the pizza is crusty but you don't want it to crusty. remove from oven and get a large place and place the tortilla on the plate -- and serve.
  • ( the tortilla doesn't get stuck to the pan so you and use a spatula and slid it over onto the plate.).

Nutrition Facts : Calories 439.6, Fat 11.5, SaturatedFat 2.5, Sodium 1270.5, Carbohydrate 71.3, Fiber 4, Sugar 12.3, Protein 11.7

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g

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