Grilled Sausage and Arugula Pizza
to turn on the oven. For added flavor, grill the tomatoes, skin-side down, before chopping.
- 4 Roma tomatoes, chopped
- 1 large clove garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- All-purpose flour, as needed for dusting
- 1 pound frozen pizza dough, thawed overnight in the refrigerator
- 2 Italian-style links sweet or hot sausage, grilled and sliced into rounds
- 6 ounces shredded mozzarella cheese
- 2 cups arugula, chopped
- 3 tablespoons grated Parmesan cheese
Prepare a grill for medium heat cooking.
Mix tomatoes with garlic, 2 tablespoons of the olive oil and salt and set aside.
Working on a lightly floured surface, divide dough into 3 balls, then flatten each and dust all over with flour.
Hold up 1 ball of dough by its edge and turn it, steering-wheel-style, letting gravity stretch it into a 7-inch circle.
Lay it on the work surface and stretch it to form an 8-inch circle.
Set aside and repeat with remaining dough.
Working in batches if needed, brush dough with some of the remaining oil.
Lay it on the grill, oiled-side down, and brush the other side with oil.
Grill until the bottom browns, about 3 minutes.
Using a spatula and tongs, flip the crust and top with reserved tomato mixture, sausage, mozzarella and arugula, leaving a thin border around the edge.
Close the grill lid, or cover pizza with a tent of heavy foil, and cook until crust turns golden on bottom and cheese melts, about 2 minutes.
Remove from the grill and sprinkle with Parmesan cheese.
Cut pizzas into quarters to serve.
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- 4 Roma tomatoes, chopped
- 1 large clove garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- All-purpose flour, as needed for dusting
- 1 pound frozen pizza dough, thawed overnight in the refrigerator
- 2 Italian-style links sweet or hot sausage, grilled and sliced into rounds
- 6 ounces shredded mozzarella cheese
- 2 cups arugula, chopped
- 3 tablespoons grated Parmesan cheese