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Happy June! We are focusing on outdoor cooking all month long.
I was scrolling through several grilling recipes, and I noticed that grilled pizza recipes were everywhere. Who knew grilled pizza was so popular? 🤯 I'm always late to the party.
Bobby Flay, the king of the Food Network, stopped my scroll. His Grilled Pizza with Hot Sausage, Grilled Peppers and Onions, and Oregano Ricotta recipe is a perfect dish to prepare on a Tuesday night dinner. You probably already have the ingredients, so you don't need to make a special grocery run. It's simple, cooks in minutes, and has easy cleanup. Life doesn't get better.
The other thing I like is that you can substitute ingredients, and you still have a tasty meal. If you don't like sausage, substitute your favorite protein.
Share your feedback with us. Email us at hello@thewineconcierge.co. Don't forget to tag us on Facebook or Instagram @thewineconciergeclub with your pictures. Enjoy!
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Ingredients
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1/2 pound Italian hot sausage
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1 large red onion, cut into 1/4-inch thick slices
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2 large yellow pepper, cored, seeded and quartered
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2 large red pepper, cored, seeded and quartered
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Olive oil
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Salt and pepper
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favorite pizza dough, rolled into 4 (6-inch) rounds
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1/2 pound grated fontina cheese
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1 cup sheep's milk ricotta
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2 tablespoons extra-virgin olive oil
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2 tablespoons chopped fresh oregano
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Basil Vinaigrette, recipe follows
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1/2 cup fresh basil leaves
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1/4 cup white wine vinegar
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1 tablespoon honey
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Salt and freshly ground black pepper
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1/2 cup olive oil
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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: Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper,
to taste.
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