Recipe

Hosted By
DnD

		Pizza - Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 pound Italian hot sausage

1 large red onion, cut into 1/4-inch thick slices

3 large yellow pepper, cored, seeded and quartered

3 large red pepper, cored, seeded and quartered

Olive oil

Salt & Pepper

1 pound grated fontina cheese

2 cup sheep's milk ricotta

2 tablespoons extra-virgin olive oil

4 tablespoons chopped fresh oregano

BASIL VINAIGRETTE:

1/4 cup fresh basil leaves

1/8 cup white wine vinegar

2 teaspoons honey

Salt and freshly ground black pepper

1/4 cup olive oil

BASIL VINAIGRETTE: Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste. Set side. Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste, set aside. Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices. TO MAKE PIZZA: - Preheat BBQ on low for 15 minutes. Place pizza dough on a thin cardboard pan, spread fontina cheese on pizza dough followed by sausage, onions and peppers over the cheese. Place the pizza on the grill. Cook for 5-7 minutes, then turn a 1/4 of a turn so you can get a fairly even downed crust on the bottom. Cook for 5-7 more minues or until the bottom of crust is golden brown. Remove the pizzas from the BBQ and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.