Zesty Grilled Pizza
Pizza, cooked outdoors, is a smoky treat and this recipe makes it easy. Refrigerated pizza dough handles beautifully, creating a crust that holds a lot of toppings like chicken sausage, veggies and generous amounts of flavorful cheese.
Ingredients
- 1 can (13.8 oz) refrigerated whole-grain pizza dough
- 1 tbsp olive oil
- 6 oz (1-1/2 cups) Crystal Farms Provolone Cheese
- 2 sliced plum tomatoes, sliced
- 2 links (6 oz) fully cooked chicken sausage (chipotle chorizo, smoked Andouille, or sweet Italian flavor), sliced
- 1 small green bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 4 oz Crystal Farms Mozzarella Cheese Slices
- 2 oz (1/2 cup) Crystal Farms Finely Shredded Asiago & Parmesan Cheese
- if desired Hot pepper flakes or crushed dried Italian herbs
Instructions
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Heat grill to medium heat. Cut 18-inch x 12-inch sheet of heavy-duty foil. Lay on a large, flat baking sheet. Spray with nonstick cooking spray. Unroll dough onto foil. Press out into a 14-inch x 10-inch rectangle. Brush dough with olive oil.
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Turn dough over directly onto grill rack; peel off foil, return to baking sheet. Cook the dough uncovered over medium-low heat about 4 minutes or until bottom is golden brown. With a wide spatula or tongs, turn crust over. Cook 1-2 minutes longer or until bottom is set, but not brown. Remove from grill to foil, browned side up.
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Top crust with shredded Provolone cheese, tomatoes, sausage, bell pepper, Mozzarella cheese slices, finely shredded Asiago & Parmesan cheese, and hot pepper flakes or herbs.
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Return pizza to grill, sliding off foil. Cover grill; cook 3-5 minutes or until crust is golden brown and cheese is melted.
Chef's Tips & Suggestions:
- To make pizza in the oven: bake pizza crust in a 400° F oven for about 10 minutes or until golden brown. Top crust as directed above; return pizza to oven and bake 5 to 10 minutes longer or until cheese is melted and bubbly.
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