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Three Pepper Sausage Pizza
Adapted from William Sonoma
Ingredients:
I package of pizza dough
1 to 2 Tbs. extra-virgin olive oil
1/4 cup tomato sauce
1/3 lb. mozzarella cheese, shredded
Salt and freshly ground pepper, to taste
1/2 yellow bell pepper, cut into 1/4-inch-thick
slices
1/2 orange bell pepper, cut into 1/4-inch-thick
slices
1/2 red bell pepper, cut into 1/4-inch-thick
slices
1/4 lb. Italian sausage, cut into 1/4-inch-thick
slices (I used spicy Italian Chicken Sausage)
1 Tbs. chopped fresh oregano
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Remove dough from grill and brush both sides with olive oil. Top the cooked side of the dough with pizza toppings
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Grilled Potato and Pancetta Pizza
Adapted from William Sonoma
Ingredients:
14 oz. red potatoes (about 6 medium), sliced
1/8 inch thick
2 tsp. salt, plus more, to taste
4 oz. pancetta, diced
All-purpose flour for dusting
1 pre-made whole wheat pizza dough
3 Tbs. olive oil
8 oz. fontina cheese, grated
1 1/2 cups baby arugula
Freshly ground pepper, to taste
Directions:
Put the potatoes and the 2 tsp. salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until just tender, about 4 minutes. Drain and let cool.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHDlk97xg3i3UA0rHAthnR4sE_D-pwTyhR9pfnoXjl3s4abortfan19vHDoGwxfWzhMYx5Br9kbEcSz3DUFcCg9mJBdnnKyFgPTyrpMlGhm5u3HX8greZ8ir5Kve61X9Eoh30fPgza5I/s400/IMG_1862.jpg)
In a fry pan over medium heat, fry the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
Prepare a grill for indirect grilling over high heat.
Dust a wooden pizza peel with flour. Divide the pizza dough in half and form each half into a ball. Using your hands or a rolling pin, stretch or roll out 1 ball of dough into a 10-inch round.
Lay the dough on the pizza peel. Using a spoon, spread 1 Tbs. of the olive oil evenly over the dough, leaving a 1/2-inch border on the edge. Sprinkle half of the cheese evenly over the dough. Arrange half of the potato slices
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on the cheese and sprinkle half of the pancetta on top.
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Using the pizza peel, carefully slide the pizza onto the preheated grill. Cover the grill and cook for 3 to 5 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue to cook until the crust is golden brown, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a large cutting board and cover loosely with aluminum foil. Repeat with the remaining ingredients to make the second pizza.
In a bowl, toss together the arugula, the remaining 1 Tbs. olive oil, salt and pepper. Scatter the arugula evenly over the pizzas. **I accidentally forgot the arugula at home :-(
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5 comments:
Those pizzas look awesome! I keep meaning to try grilled pizza...but for some reason I'm intimidated. I just need to go for it!
I have never heard of potatoes on pizza but it looks YUMMY!
Potatoes, Pancetta, and Peppers, Oh MY! Sounds perfectly gourmet. Note to self: Must break into Elizabeth's inner circle and get invited to her BBQ's and dinners.
They both look delish! We barbequeue all the time but have never done pizza!
I've always wanted to grill a pizza but I think DH is seriously afraid of grilling one! Your pizza looks wonderful!
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