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
- Remove the balls of dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to roll.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.