by: Kate McMillan
Cook Time
14 minutes
Prep Time
110 (20 minutes active) minutes
Yield
4 servings
Total Time
14 minutes
Prep Time
110 (20 minutes active) minutes
Yield
4 servings
summary
You may not immediately think of grilling a pizza but it’s super easy with a grill-safe pizza stone sitting directly on the grill grates. And cutting a pizza into squares is a great way to share when entertaining. This grilled party pizza is fully loaded with flavorful Italian sausage, fresh red peppers and delicious artichoke hearts. If you don’t have time to make the dough, store-bought will work beautifully.
ingredients
- Pizza Dough:
- 3½ cups all-purpose flour
- ¼ cup whole-wheat flour
- 1 package (2½ teaspoons) quick-rise yeast
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1¼ cups warm water
- 2 tablespoons extra-virgin olive oil
- Toppings:
- 1 cup tomato sauce
- 1½ cups low-moisture shredded mozzarella
- ½ pound sweet Italian sausage, casing removed
- 1 small red pepper, cored, seeded and diced
- 1 (14.5 ounce) can artichoke hearts, drained very well and quartered
- 2 tablespoons chopped fresh basil
directions
- To make the dough, combine both flours, yeast, sugar and salt in a food processor fitted with a metal blade and pulse to combine. With the motor running, add the water and olive oil in a steady stream. Continue to mix for about 30 seconds and then turn out onto a flour-dusted work surface and form into a ball. Transfer the dough to a bowl drizzled with olive oil and turn ball a few times to coat with oil. Cover with a clean, dry kitchen towel and let the dough rise until doubled in size, about 1½ hours. Divide the dough into half.
- Prepare a charcoal grill to medium heat (about 400°F) and place a grill-safe pizza stone directly on the grates. Cover the grill and let the pizza stone preheat for at least 15 minutes.
- Roll out one portion of the dough on a flour-dusted work surface to a 12-inch circle. Transfer the dough onto a floured pizza peel. Leaving a 1-inch border, spread the tomato sauce in an even layer and top with the cheese.
- Scatter the sausage, breaking it up with your fingers, as well as the red pepper and artichoke hearts. Brush the edges of the pizza with olive oil and transfer to the pizza stone on the grill.
- Cover the grill and bake until the sausage is cooked and the dough is golden brown, 10 to 12 minutes.
- Transfer your grilled pizza to a cutting board, sprinkle with basil and cut into squares for serving.
notes
This pizza dough makes enough for 2 pizzas. If you aren’t using both at once, you can store the second dough portion in an air-tight plastic bag in the freezer for up to 2 months.
Make sure your peel is heavily coated in flour or cornmeal in order to easily slide from the peel to the stone.
It is imperative to get the pizza stone very hot before you add the pizza. This is how you will achieve a crispy crust.
You can use charcoal or a gas grill for this recipe.
If you are cooking in an oven, place your pizza stone in the oven and preheat to 450°F. Bake the pizza for about 18 minutes.
