italian sausage pizza

Discussion in 'Pork' started by johnnyreb, Jan 1, 2006.

  1. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    Thin crust pizza with italian sausage

    Dough

    1 ½ cups warm water
    1 envelope active yeast (21/4 tsp)
    1 tsp granulated sugar
    4 cups all purpose flour
    3 tbs evoo
    1 tbs kosher salt

    Toppings

    6 fresh italian sausages
    3 cups tomato sauce
    3 cups mozarella cheese
    3 tbs finely chopped parsley



    To prepare the dough: In a very large bowl combine the water, yeast, and sugar. Stir for a few seconds to dissolve the sugar and let stand until foamy, 5 to 10 minutes. Add 4 cups of flour, 3 tablespoons of oil, and the salt. Mix and knead with your hands until all the flour comes off the sides of the bowl and the dough holds together into a coarsely textured ball. Allow the ball to sit in the bowl at room temperature for 15 minutes. Transfer the dough to a lightly floured work surface and knead for about 5 minutes. To test if the dough has been kneaded enough, tear off a small piece. Pull and tug the dough from all sides. If the center tears easily, the dough needs more kneading. If you can stretch a paper-thin, translucent membrane of dough in the center, it has been kneaded enough. Shape all of the dough into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1-1/2 to 2 hour With the lid closed, grill the sausages over Direct Medium-High heat (450 to 500°F) until fully cooked and no longer pink in the centers, 8 to 10 minutes, turning 2 or 3 times. Remove the sausages from the grill and finely chop them.

    Punch down the dough in the bowl. Transfer to a work surface and cut into 6 equal pieces. Lightly brush 6 sheets of parchment paper on one side. Using your fingers, flatten each piece of dough on a sheet of parchment paper to create 6 round crusts. Each crust should be about 1/2-inch thick and 8 to 10 inches in diameter. Lightly brush the tops with oil. Allow the crusts to sit at room temperate for 5 to 10 minutes.

    Working with 1 or 2 crusts at a time, pick up the parchment paper holding the crusts and turn them over so the crusts land on the cooking grate. Grill over Direct Medium-High heat until the crusts are well marked and firm on the underside, 2 to 5 minutes, rotating the crusts occasionally for even cooking. Peel off and discard the parchment paper. Transfer the crusts to a work surface, with the grilled sides facing up.

    Working with 1 or 2 crusts at a time, spread about 1/2 cup of the sauce across the grilled side of each crust, leaving a 1/2-inch border around the edges. Arrange some sausages over the sauce. Sprinkle some cheese on top. Transfer the pizzas to the cooking grate. Grill over Direct Medium-High heat until the cheese is melted and the bottom of the crusts are crisp, 2 to 5 minutes, rotating the pizzas occasionally for even cooking. Transfer to a cutting board. Garnish with parsley. Cut into wedges. Serve warm.

    Makes 6 eight-inch pizzas
     
  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Crazyhorse,
    Thanks for the recipe! I'm adding it to my must try list. Also, as a side note, I used your BBQ recipe again this week. I made a batch of it to go with some ribs I made for my youngest son's work group..... they love it!
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    crazyhorse, My grandson loves it when I grill pizza's and he really loves it when I do it for his birthday at the end of November. BBBrrrrrr. I use the same techneque that you discribed. I may just have to add some grilled pizza's to the Super Bowl Party Menu.
     

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