Best 6 Sausage And Arugula Pizza On The Grill Recipes

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Are you craving a mouthwatering and flavorful pizza experience? Look no further than the tantalizing combination of sausage and arugula, grilled to perfection on your backyard grill. This unique pizza recipe takes you on a culinary journey, where the smoky aroma of grilled sausage and the peppery bite of arugula dance harmoniously on a crispy pizza crust. Get ready to embark on a grilling adventure that will leave your taste buds begging for more!

Let's cook with our recipes!

SAUSAGE PIZZA WITH ARUGULA AND GRAPES



Sausage Pizza with Arugula and Grapes image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 teaspoons extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1/2 cup ricotta cheese
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme
2 ounces Cambozola cheese, rind removed, cut into 1/4-inch pieces
2/3 cup red seedless grapes, halved
2 links hot Italian sausage (about 6 ounces), casings removed, broken into marble-size pieces
1/2 small shallot, thinly sliced and separated into rings
1 tablespoon honey
1 cup baby arugula

Steps:

  • Put a pizza stone or an inverted baking sheet on the lowest rack of the oven and preheat to 450 degrees F. Place a piece of parchment on another inverted baking sheet and brush with 2 teaspoons olive oil. Stretch and lightly pat the pizza dough into a 10-by-14-inch rectangle on the parchment. Prick the dough with a fork everywhere but the edges. Brush with the remaining 2 teaspoons olive oil. Slide the dough (on the parchment) onto the hot stone or baking sheet and bake until lightly browned on the bottom, about 8 minutes.
  • Season the ricotta with 1/4 teaspoon salt and a few grinds of pepper. Remove the crust from the oven and spread the ricotta on top. Sprinkle with the thyme and top with the Cambozola, grapes and sausage. Slide back onto the hot stone or baking sheet and continue baking until the sausage is cooked through and the crust is golden, about 10 minutes.
  • Remove from the oven and immediately scatter the shallot rings on top. Drizzle with the honey and top with the arugula.

Nutrition Facts : Calories 600, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 63 milligrams, Sodium 1422 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Protein 18 grams, Sugar 9 grams

GRILLED PIZZETTA WITH RICOTTA, SAUSAGE, ARUGULA AND CHILI OIL



Grilled Pizzetta with Ricotta, Sausage, Arugula and Chili Oil image

Provided by Anne Burrell

Categories     main-dish

Time 2h5m

Yield 6 pizzas

Number Of Ingredients 14

5 to 6 Fresno chili peppers, roughly chopped
1 1/2 cups extra-virgin olive oil
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill
2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill
Extra-virgin olive oil, for coating pan
8 ounces sweet Italian sausage, casings removed
1 cup ricotta
1/2 cup grated Parmigiano-Reggiano
1 sprig fresh oregano, leaves removed and gently chopped
1 bunch of arugula, trimmed

Steps:

  • For the chili oil: Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you're ready to make the pizzas. This can be done way in advance.
  • For the dough: In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.
  • In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
  • Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
  • For the pizza topping: Coat a large saute pan with oil, add the sausage and bring to medium heat. Cook the sausage until brown, 10 to 15 minutes. Remove with a slotted spoon and reserve.
  • While the sausage cooks, mix together in a medium bowl the ricotta, Parmigiano-Reggiano and oregano.
  • Preheat the oven to 425 degrees F and preheat a grill.
  • When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
  • Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn't burn.
  • Put the pizzas on baking sheets, smear each with some of the ricotta mixture, top with sausage and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 3 to 4 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula and drizzle with the deliciously spicy chili oil!

GRILLED PIZZA WITH FONTINA AND ARUGULA



Grilled Pizza with Fontina and Arugula image

Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 25m

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
1/2 cup baby arugula

Steps:

  • Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
  • Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
  • Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.

SAUSAGE, ARUGULA, AND PARSLEY PIZZA



Sausage, Arugula, and Parsley Pizza image

An Italian red wine like a Chianti is a logical choice for what to drink, but if you're looking for something a little different and fun, pair this pizza with a dry Lambrusco.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Makes one 12-inch pizza

Number Of Ingredients 10

6 ounces sweet Italian sausage
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 pound store-bought pizza dough
3 whole peeled canned tomatoes, crushed
1 tablespoon tomato paste
2 garlic cloves, finely chopped
Coarse salt
1/4 teaspoon red-pepper flakes
4 ounces fresh mozzarella, thinly sliced
Garnish: flat-leaf parsley leaves and arugula, tossed with olive oil and vinegar, plus Parmesan shavings

Steps:

  • Preheat oven to 500 degrees. Remove sausage from casings. Saute over high heat until just cooked through, 3 to 4 minutes. Break into bite-size pieces.
  • Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in the skillet, spreading to edge.
  • Combine tomatoes, tomato paste, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and red pepper. Spread over dough.
  • Cook over medium-high heat until bottom is golden brown, 3 to 4 minutes. Transfer to oven; bake 3 minutes. Scatter mozzarella and sausage on top; continue baking until edge of crust is golden brown, about 8 minutes. Garnish with parsley, arugula, and Parmesan.

GRILLED SAUSAGE-BASIL PIZZAS



Grilled Sausage-Basil Pizzas image

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

4 Italian sausage links (4 ounces each)
4 naan flatbreads or whole pita breads
1/4 cup olive oil
1 cup tomato basil pasta sauce
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil

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.

GRILLED SAUSAGE AND FIG PIZZA WITH GOAT CHEESE



Grilled Sausage and Fig Pizza with Goat Cheese image

Provided by Sara Tenaglia

Categories     Quick & Easy     High Fiber     Backyard BBQ     Dinner     Goat Cheese     Fig     Sausage     Summer     Grill     Grill/Barbecue     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1 pound purchased fresh pizza dough
5 tablespoons Pomegranate-Cumin Dressing, divided
1 cup coarsely grated Fontina cheese
Fresh arugula
2 grilled sausages, sliced 1/3 inch thick, from Grilled Sausages with Figs and Mixed Greens
6 fresh figs, quartered
2 thin red onion slices, rings separated
1 cup crumbled soft fresh goat cheese

Steps:

  • Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
  • Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.

Tips and Conclusion

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the grill is hot enough before cooking the pizza.
  • Cook the pizza for the recommended time, or until the crust is golden brown and the cheese is melted and bubbly.
  • Let the pizza cool for a few minutes before slicing and serving.
  • Top the pizza with your favorite toppings, such as arugula, red pepper flakes, or Parmesan cheese.

Conclusion:

Sausage and arugula pizza is a delicious and easy-to-make meal that can be enjoyed by people of all ages. This recipe is perfect for a summer cookout or a casual weeknight dinner. With just a few simple ingredients, you can create a pizza that is both flavorful and satisfying. So fire up the grill and get started!

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