Grilled Pizzas Part II – Sausage, Tomato, Basil, Mozzarella Pizza & Goat Cheese with Caramelized Onions, Peppers and Mushrooms Pizza

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This continues our grilled pizza adventure.  After making the pizza dough and sauce, we threw the pizzas onto the grill.  Well, actually, we made one of the pizzas in the oven because it started getting too dark outside.  If you want to make these pizzas in the oven, see the oven method below.

GRILLED PIZZAS PART II –
Sausage, Tomato, Basil, Mozzarella Pizza &
Goat Cheese with Caramelized Onions, Peppers and Mushrooms Pizza

INGREDIENTS

For a Sausage, Tomato, Basil, Mozzarella Pizza:

½ portion of the homemade pizza dough, rolled out
1 cup basic pizza sauce
1 tablespoon olive oil for brushing the dough
2 links sausage of your choice, sliced, and cooked (I used AmyLu Andouille Chicken Sausages because they are a little healthier and they are pre-cooked.  Otherwise, slice the sausages and cook them in a heavy bottom pan on the stove first.)
1 large tomato, thinly sliced into rounds
6 oz. fresh mozzarella, thinly sliced
1/3 cup fresh basil, leaves sliced into ribbons (chiffonade)
crushed red pepper flakes (optional)

For a Goat Cheese and Caramelized Onions, Peppers and Mushroom Pizza:

½ portion of the homemade pizza dough, rolled out
1 cup basic pizza sauce
3 tablespoons olive oil, divided
½ red onion, thinly sliced
1 yellow bell pepper, cored, seeded and sliced into thinly sliced strips (julienned)
1 cup baby bella mushrooms, sliced
¼ cup fresh goat cheese, crumbled

DIRECTIONS

 For a Sausage, Tomato, Basil, Mozzarella Pizza:

Heat grill and wait until it is hot.  High/Medium-high heat works best.  Place the rolled pizza dough on the grill and brush with a little olive oil.  Cook the dough uncovered for 1-3 minutes, depending on heat.  The dough should start to get bubbly and nice grill marks should appear on the bottom side before flipping the dough.

Flip the dough, then top with sauce, then scatter the sausages on the pizza, then top with sliced tomato, basil and fresh mozzarella.  Cover the grill and cook for another 5-7 minutes until the cheese is melted and starting to brown.  Remove from grill and enjoy!

 

For a Goat Cheese and Caramelized Onions, Peppers and Mushrooms Pizza:

In a large heavy bottom frying pan or cast iron pan, heat about 1 tablespoon of olive oil over medium-high heat (use enough oil to evenly coat the bottom of your pan, but not so much oil that it pools into a thick layer of oil).  Add onions and cook, and reduce heat to medium or medium low if necessary, to prevent onions from burning and drying out.  Cook, tossing and stirring the onions periodically for about 4-5 minutes. Once the onions are soft, add the sliced mushrooms and continue to toss and flip the onions and mushrooms periodically for another 15-20 minutes until everything is soft and light brown in color.  The liquid from the mushrooms will be re-absorbed.  Remove the onions and mushrooms from the pan, and set aside.

Caramelize the peppers using the same process and using the same pan is just fine.  Once everything is caramelized, set the ingredients in a large bowl, and toss with salt and pepper to taste.

Heat grill and wait until it is hot.  High/Medium-high heat works best.  Place the rolled pizza dough directly on the grill and brush with a little olive oil.  Cook the dough uncovered for 1-3 minutes, depending on heat.  The dough should start to get bubbly and nice grill marks should appear on the bottom side before flipping the dough.  Flip the dough, then top with sauce, then scatter with the onions, mushrooms and peppers.  Top with crumbled goat cheese. Cover the grill and cook for another 5-7 minutes until the cheese starts to turn golden.  Remove from gill and enjoy!

OVEN METHOD:  When we did our pizzas, it got too dark to continue grilling outside, so we did the caramelized onions, mushrooms, and pepper pizza in the oven on broil.  We placed the dough directly on the oven grates and cooked it for about 5 minutes (this takes longer in the oven) before flipping the dough and adding the toppings.  The dough is ready to flip when you get large bubbles and the bottom of the first side gets nice grill marks.  If you do this in the oven, I recommend placing a large piece of foil in the bottom of the oven before you turn on the oven so it catches any of the juices that may run over.  After you flip the dough, follow the same directions, top and cook in the oven for another 5-7 minutes.  Enjoy!

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