Prepare the Dough: Whisk warm water and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in 2 tablespoons olive oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough.
Fresh mozzarella has loads of flavor, especially when compared to the packaged, shredded mozzarella in the dairy aisle. When grilled, this cheese becomes smoky too, which makes it the perfect complement to this pizza.
Servings and Ingredients
|1 c. warm water, about 105 degrees|
|2 tsp. Hy-Vee granulated sugar|
|1 envelope active dry yeast|
|2 tbsp. Gustare Vita extra-virgin olive oil|
|3 c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee salt|
|1 medium red onion|
|4 tbsp. extra-virgin olive oil, divided, plus additional for brushing and drizzling|
|8 oz. shiitake mushrooms, stems removed|
|1 (16-oz.) pkg. Johnsonville Naturals mild Italian sausage links|
|½ c. roasted red peppers, sliced|
|½ c. roasted green peppers, sliced|
|Hy-Vee ground black pepper|
|½ c. Gustare Vita pesto|
|1 c. fresh mozzarella, sliced|
|1 c. micro greens, pea shoots or other baby greens|
|½ bunch fresh basil, torn|
Things To Grab
- Small bowl
- Large bowl
- Plastic wrap
- Charcoal or gas grill
- Baking sheet
- Meat thermometer
- Rolling pin
- Cutting board
Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature, about 1 hour 30 minutes, until doubled in size.
Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings.
Grill Onions: Cut onion into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
Grill Mushrooms: Toss mushrooms with 3 tablespoons olive oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per side; cut in half.
Remove and arrange the grilled vegetables on a baking sheet, season to taste with salt and pepper and drizzle with olive oil, if desired. Add the roasted peppers to the baking sheet; place near the grill.
Grill sausage until internal temperature reaches 160 degrees, remove and slice into coins. Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in a light gray ash).
Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7-by-12-inch rectangle, about 1/8-inch thick. Brush a baking sheet with olive oil and place both crusts on it. Lift each piece by the corners and place on the grill, oiled-side down; cook about five minutes until the dough puffs and the underside is stiff and marked. Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and top with mozzarella. Arrange the grilled vegetables and sliced sausage on top. Cover and cook about five more minutes or until the cheese melts.
Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the greens, basil, a drizzle of olive oil and salt.
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 80mg
- Sodium: 1440mg
- Total Carbohydrates: 60g
- Protein: 29g
Courtesy of Johnsonville