Grilled Pizza with Sausage and Peppers

This weekend brought some more summer-like weather so I thought grilling would be a fun way to enjoy it. Grilled pizza is so delicious I couldn't resist the urge to make some. I par-bake my crust to save myself from the possibility of losing my dough through the grates in my grill. I usually just finish the pizza on the grill to get the smoky, slightly charred, flavor and extra crispy crust. You don't have to make your own crust, you can buy it from the store to save time but I love this recipe that I've adapted from Wolfgang Puck's recipe. I added more honey to it because I like my crust a little sweeter, you can certainly reduce it back down to 1 tsp. if you don't enjoy a sweeter crust. You can go wild with various toppings if you like just make sure that they have been at least partially cooked beforehand and fully cooked if you are using a raw meat. The finishing on the grill won't cook the toppings fully, really it will just warm them and melt the cheese.

Crust:

1 package dry active yeast

1 tablespoon honey

1 cup warm water (105 to 115 degrees F.)

3 cup all-purpose flour

1 teaspoon salt

1 tablespoon extra-virgin olive oil, plus more for brushing

Toppings: Sauté the peppers, onion, mushrooms and sausage together until meat is fully cooked

1 package shredded mozzarella cheese or shredded fresh mozzarella

1 Red Bell Pepper (chopped or sliced)

1 Yellow Bell Pepper (chopped or sliced)

1 Sweet Onion (chopped or sliced)

1 C. Mushrooms (sliced)

½ lb. Mild or Hot Italian Sausage

Thyme

Brushing “Sauce”: Whisk these together and set aside to marry the flavors while you prepare the dough

1 Tbsp. Balsamic Vinegar

¼ C.. Olive Oil

1 Clove Garlic (minced)

Salt and Pepper to taste

Directions:

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. Let stand for 10 minutes.

In a mixer fitted with a dough hook, combine the flour and the salt.

Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low for about 5 minutes.

Cover bowl with a damp towel or plastic wrap and let it rise in a warm spot for about 30 minutes.
Place a pizza stone on the middle rack of the oven and preheat the oven to 450º F. Divide the dough into 4 balls.

Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle.

Lightly brush the inner circle of the dough with oil and arrange the toppings.

Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and par-bake for 5 to 10 minutes.

Brush the hot crust with the oil and vinegar mixture, spread the cheese in a thin layer and top with peppers, onions, mushrooms, sausage and sprinkle with the thyme.

Transfer the pizza to the grill using a pizza peel or a flat sided cookie pan. Grill on low or indirect heat for 8-10 minutes. The crust should have a nice browning but not be burnt. Keep an eye on it as it cooks to make sure it is not getting over done.  Remove from grill and serve immediately.