Grilled Margherita Pizza OR Grilled Sausage and Carmelized Onion Pizza

What family does not love pizza?  We are no exception. We all love it. But doesn't it get boring? I know I get bored.

So, with grilling season here, this is great way to get outside, make pizza and get a new flavor from the smoke the grill gives to the pizza.

Side Note: I made these on a gas grill because charcoal heat can be hard to control and maintain a constant temperature. Feel free to try it on charcoal and let me know your results.

Grilled Margherita Pizza

Dough: this makes 2-12 inch pizzas or 6-8 individual pizzas

1 TBSP dry, active yeast
2 TBSP honey
1 cup warm water (about 105-110 degrees)
2 TBSP olive oil
1 tsp salt
3-4 cups bread flour (or AP if you can't find it)

In a mixing bowl with bread hook attachment, mix together warm water, yeast and honey, allowing yeast for activate for 10 minutes. After the ten minutes, add the olive oil and the salt and mix. With mixer on low, add flour slowly, until ball starts to form (this is why flour content can vary, so add only a cup at a time.). Let dough mix on medium low speed for 5 minutes. After it has kneaded, let dough rest for 15-30 minutes before use.

Pizza Sauce:

2-8 oz cans of tomato sauce
3 TBSP tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano leaves
1/2 tsp dried basil
1/4 tsp ground cayenne
1 tsp honey

Mix all ingredients together until all spices are mixed in and smooth. Set aside for assembly.

Toppings:

2-3 cups grate mozzarella cheese
10-15 fresh basil leaves, torn
salt


Assembly:

Preheat gas grill to about 250 degrees. Have all ingredients prepped and ready to go next to the grill. This process will go quickly. Using hands or rolling pin, roll dough into circles or squares, about 1/2 inch thick. Dough does not need to be perfect, I love freeform pizzas. Once grill is to desired temperature, place dough onto grates and close the lid. DO NOT LEAVE THE GRILL. Check the dough after one minute. If not brown, close lid again and check again after 30 seconds. Keep checking until dough reaches desired color.  If browned on underside, flip it and immediately start topping it with a pinch of salt, then sauce and cheese. Close lid again and let cheese melt and second side of dough cook. Check after one minute, and every 30 seconds thereafter until dough cooked and cheese melted. If dough getting too dark but cheese isn't melted, move pizza to cooler part of grill or higher shelf inside grill. Once cheese melted and dough is done, remove from grill to a cookie sheet and top with torn basil leaves. Serve immediately.


Grilled Sausage and Carmelized Onion Pizza

Use the same dough and sauce recipe that is listed above.

To make Carmelized Onions:

1 yellow onion, sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp white sugar
1 TBSP balsamic vinegar

In a sauté pan, add 1 TBSP olive oil and onions, salt and pepper. Cook onions over medium low heat for 10 minutes, until softened slightly. Add sugar and cook for 5 more minutes. Add balsamic vinegar and cook for 2-3 minutes. Remove from heat set aside for assembly.

2 links of Mild Italian sausage

Before you use the grill to make the pizzas, cook the Italian sausage on it. Once it is cooked through, remove from grill and slice.

2-3 cups shredded mozzeralla cheese


Assembly:

Preheat gas grill to about 250 degrees. Have all ingredients prepped and ready to go next to the grill. This process will go quickly. Using hands or rolling pin, roll dough into circles or squares, about 1/2 inch thick. Dough does not need to be perfect, I love freeform pizzas. Once grill is to desired temperature, place dough onto grates and close the lid. DO NOT LEAVE THE GRILL. Check the dough after one minute. If not brown, close lid again and check again after 30 seconds. Keep checking until dough reaches desired color.  If browned on underside, flip it and immediately start topping it with a pinch of salt, then sauce and cheese, onions and sausage. Close lid again and let cheese melt and second side of dough cook. Check after one minute, and every 30 seconds thereafter until dough cooked and cheese melted. If dough getting too dark but cheese isn't melted, move pizza to cooler part of grill or higher shelf inside grill. Once cheese melted and dough is done, remove from grill to a cookie sheet. Serve immediately.