SERVES: 6-8
PREP time: 30 minutes
GRILLING TIME: 18-22 minutes

Special equipment: pizza stone at least 14 inches in diameter, pizza peel (optional)

  • 2 balls (each about 1 pound) premade pizza dough
  • Extra-virgin olive oil
  • 1 medium red or green bell pepper, cut into ¼-inch strips
  • ½ small yellow onion, thinly sliced
  • 8 ounces mild or spicy Italian sausage
  • All-purpose flour
  • 1 can (8 ounces) tomato sauce
  • ¼ cup thinly sliced black olives
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1½ cups shredded mozzarella cheese
  1. Remove the balls of dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to roll.
  2. In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the bell pepper and the onion and cook until softened but not browned, about 3 minutes, stirring occasionally. Remove the vegetables from the skillet and set aside.
  3. Add the sausage to the skillet, breaking it into medium-sized pieces. Cook over medium-high heat until lightly browned and fully cooked, about 3 minutes, stirring occasionally and breaking the sausage into smaller pieces. Remove the skillet from the heat, and let the sausage cool in the skillet.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone for at least 15 minutes, following manufacturer's instructions. Meanwhile, prepare your first pizza.
  5. Using a rolling pin on a lightly floured work surface, roll out the dough, one ball at a time, into rounds about 12 inches wide and ? inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.) Set the first round aside while you roll out the second.
  6. Carefully transfer your first round of pizza dough onto a pizza peel (or a rimless baking sheet) lightly coated with flour. Spread ½ cup of the sauce over the dough. Scatter half of the sausage, half of the pepper-and-onion mixture, half of the olives, and half of the parsley, thyme, and rosemary on top. Finish by scattering half of the cheese on top of everything.
  7. Slide your first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 9 to 11 minutes. Using a pizza peel or a large spatula, remove the pizza from the pizza stone and let rest for a few minutes. Cut into wedges and serve warm.
  8. Repeat steps 6 and 7 with the remaining dough, sauce, and toppings.

©2013 Weber-Stephen Products LLC. Recipe from Weber's New Real Grilling™ by Jamie Purviance. Used with permission.