Our fresh, contemporary take on classic sausage and pepper pizza features individual-size grilled pizza crusts topped with spicy-hot Italian sausage, grilled peppers and onions, and rich ricotta cheese garnished with a drizzle of
vibrant green basil pesto.
Why try? Grilling the pizza crust dough before topping adds lots of rich, smoky flavor and contemporary visual appeal to this fresh California-style pizza.
INGREDIENTS:
1 pound prepared pizza dough
2 Tablespoons olive oil
1 small red bell pepper, sliced
8 ounces shredded Fontina cheese
3 hot Italian sausage links, grilled, sliced
1 cup ricotta cheese, room temperature
Salt and black pepper, as desired
1/4 cup basil pesto, room temperature
INSTRUCTIONS:
1. Heat oven to 450°F. Preheat grill.
2. Divide dough ball into 4 pieces; roll each into 6-inch crusts.
3. Brush both sides lightly with oil.
4. Carefully place one crust on grill and heat for 1 to 2 minutes or until light
golden brown, flip with spatula and grill on the other side for 1 minute.
5. Remove from grill and repeat with remaining crusts.
6. Combine 1 Tablespoon oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.
7. Top grilled crusts evenly with shredded fontina cheese, sliced sausage and pepper mixture; arrange on baking sheets and heat in oven for 5 to 8 minutes or until golden and bubbly hot.
8. Remove from oven.
9. Spoon dollops of ricotta evenly over baked pizza; season lightly with salt
and black pepper.
10. Drizzle pesto over ricotta; slice each pizza in quarters.
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