I am sure by now you have noticed a grilling theme to my blog posts. Well, in these 80-90 degree temp. days, I am featuring ways to NOT turn on your oven!! This pizza is as colorful as it is tasty.
(serves 4)
Flour for dusting
1 lb. pizza dough (I like the herbed kind from Trader Joe's*), thawed - if frozen and
left out at room temp. for 30 min.
2 t. EVOO
2 small bell peppers (1 red and 1 orange), quartered and seeds removed*
2 sweet Italian sausage links (about 8 oz.), casings removed*, and halved lengthwise
4 oz. part-skim mozzarella, shredded
1/2 small red onion, thinly sliced
3 pepperoncini peppers, thinly sliced
Heat grill on med.-high. Lightly dust baking sheet with flour. On a floured work surface, shape dough into a 14" round or rustic shape*; place on prepared sheet pan. Brush dough with 1 t. oil. Place peppers and sausages, cut sides down, on grill and cook, covered, 3 min. Turn and grill, covered, until sausage are cooked through and peppers are tender, 2-3 min. more. Transfer to a cutting board; slice. Transfer pizza dough to hot grill grate, oiled side down, and cook, covered, until top begins to bubble and bottom is crisp, about 2 min. Brush top of dough with remaining 1 t. oil. turn dough over and sprinkle grilled side with half of mozzarella, then all of onion. Top with peppers, sausage, and pepperoncini; sprinkle with remaining cheese. Grill, covered, until bottom is golden brown and crisp and mozzarella has melted, about 3 min. Transfer to a cutting board; cut into pieces to serve (with plenty of napkins!*).
"Follow Jesus's example: Reach out to others in need."
Love,
Machete Milletti
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