Pizza on the grill with sausage and mozzarella is a delicious and easy summer meal that the whole family can enjoy. With a crispy crust, flavorful sausage, and gooey mozzarella cheese, this dish is sure to be a hit at your next backyard BBQ or party. The key to a successful grilled pizza is to use a high-quality dough that can withstand the heat of the grill. You can either make your dough from scratch or purchase pre-made dough from the store. Once you have your dough, all you need to do is top it with your favorite toppings and grill it to perfection.
Check out the recipes below so you can choose the best recipe for yourself!
PIZZA ON THE GRILL
Provided by George Duran
Categories main-dish
Time 25m
Yield 4 servings per pie
Number Of Ingredients 4
Steps:
- Heat your grill to medium-high.
- Using your hands, spread the pizza dough to form a 1/4-inch thick pizza. Brush one side with olive oil and put it, oil side down, onto the grill. Brush some more oil on the top and close the cover. Cook until the bottom is browned and the top is set, about 5 minutes. Flip the crust over and cook on the other side until browned, about another 3 minutes. Remove from the heat and set aside until your guests arrive.
- Spread some tomato sauce onto the crust and top with mozzarella and your favorite toppings. Put the pizza back on the hot grill, close the cover, and cook until the cheese is melted and bubbling, about 5 to 6 minutes.
GRILLED PIZZA WITH ITALIAN SAUSAGE
Provided by Taste of Home
Time 40m
Yield 2 12-inch pizzas.
Number Of Ingredients 15
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 I
Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!
Provided by Anonymous
Categories Main Dish Recipes Pizza Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 21.5 g, Cholesterol 11.1 mg, Fat 11.3 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 399.2 mg, Sugar 0.7 g
DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA
Make and share this Deep-Dish Pizza With Sausage, Garlic, and Mozzarella recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
- Brush a 14-inch deep-dish pizza pan with ½ tablespoon olive oil.
- Press the dough evenly to cover the bottom and 2 inches up the sides of the pan.
- Cover the pan with plastic wrap and let the dough rise in the pan for 15-20 minutes.
- Meanwhile, in a big skillet over medium heat, warm 1 tablespoons olive oil; swirl to coat the pan.
- Scatter the sausage in the pan; stir/saute until the sausage is cooked through and not pink, 5 minutes; drain sausage, then transfer to paper towel lined plate.
- Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
- Lay half of the mozzarella slices over dough, overlapping them to cover the dough completely.
- Scatter the cooked sausage over the top; sprinkle the garlic over the sausage.
- Arrange the remaining cheese slices over the top.
- Ladle tomato sauce evenly over the cheese; sprinkle with Parmesan over the sauce.
- Place pizza in oven on the baking stone; decrease temperature to 450°.
- Bake about 30 minutes, until crust is a deep golden brown and the cheese is golden.
- Remove pizza from oven and place on wire rack to cool for 5-7 minutes.
- Cut pizza into large wedges and serve.
Nutrition Facts : Calories 929.5, Fat 68, SaturatedFat 29.5, Cholesterol 167.7, Sodium 2732.9, Carbohydrate 23.8, Fiber 3.1, Sugar 12.2, Protein 53.8
GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
Categories Onion Pepper Tomato Backyard BBQ Dinner Lunch Sausage Summer Tailgating Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes four 8-inch pizzas
Number Of Ingredients 8
Steps:
- Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
- Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
- Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
- Toppings
- 3/4 cup olive oil
- 6 tablespoons balsamic vinegar
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 pound spicy Italian sausages
- 2 yellow or red bell peppers, cored, lengthwise
- 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
- Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
- Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
- Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
- Final preparation
- 2 cups grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
- 4 plum tomatoes, halved, seeded, chopped
- 3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
- Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
- Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.
PIZZA WITH SAUSAGE, TOMATOES AND BASIL
Provided by Jennifer Iserloh
Categories Dairy Tomato turkey Vegetable Super Bowl Mozzarella Basil Poultry Sausage Grill/Barbecue Healthy Self
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.
GRILLED SAUSAGE-BASIL PIZZAS
We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Grill sausages, covered, over medium heat until a thermometer reads 160°, 10-12 minutes, turning occasionally. Cut into 1/4-in. slices., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until bottoms are lightly browned, 2-3 minutes., Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, until cheese is melted, 2-3 minutes longer.
Nutrition Facts : Calories 808 calories, Fat 56g fat (19g saturated fat), Cholesterol 112mg cholesterol, Sodium 1996mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.
PIZZA ON THE GRILL W/SAUSAGE & MOZZARELLA
We have made this recipe many times and we just love it. The crust gets an amazing flavour when cooked on the BBQ. You may need to add a bit more flour to the dough, it should be smooth and not sticky. You can make 2 large pizzas or 4 individual pizzas. Cooking time includes time for dough to rise. TIP: You can top these pizzas with anything that grabs your fancy. I have written the recipe as it orginally came in our local news paper, but we use different toppings all the time (mushrooms, fresh mozzarella, red onion, chicken, goat's cheese, tomatoes etc)
Provided by Deantini
Categories Lunch/Snacks
Time 2h20m
Yield 2 pizzas or 4 individula pizzas, 4 serving(s)
Number Of Ingredients 15
Steps:
- Dough:.
- Combine sugar, yeast and warm water and let sit for around 10 min until it starts to foam.
- Add the salt and oil, mix.
- Add flours and cornmeal and knead/mix until well combined and dough not sticky. You may have to add more flour to get the required texture. I use a Kitchen Aid for the kneading.
- Take out of bowl and knead for a bit on the table. Spray the bowl with cooking spray (or smear some olive oil in the bowl) and sit in a warm place, covered, for 1 - 1 1/2 hours.
- Topping:.
- Mix all ingredients in a bowl.
- Pizza:.
- Divide the dough into the number of pizzas you wish to make. Roll out the dough as thin as possible. Prick the dough in a few places with a fork to prevent the dough from bubbling up when cooking.
- Heat grill to medium (be careful not to have grill too hot or dough will burn) and place rolled out pizza dough directly on the grill. Let it cook for 1 min and flip and let the other side cook. The pizza should look sligthly browned.
- Remove add the topping mixture and spread on top of pizza.
- Cook on grill at LOW until cheese melts - again be careful to not have the grill too hot.
- Serve immediately.
Nutrition Facts : Calories 921.1, Fat 54.9, SaturatedFat 21.8, Cholesterol 138.9, Sodium 1970.1, Carbohydrate 60.7, Fiber 7.1, Sugar 6, Protein 47.6
Tips:
- Use a high-quality pizza dough. You can make your own or buy it pre-made.
- Grill the pizza on a hot grill. This will help the crust cook evenly and prevent the toppings from burning.
- Don't overcrowd the pizza with toppings. This will make it difficult to cook evenly.
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of the pizza.
- Don't be afraid to experiment with different toppings. There are endless possibilities!
Conclusion:
Grilling pizza is a great way to enjoy a delicious, homemade meal. With a little practice, you can make perfect pizzas that will impress your family and friends. So fire up your grill and get started!
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