Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

 

Since we subscribed to Discovery Plus, which I highly recommend, I have watched nothing but my favorite cooking shows.  I'm not fond of what the Food Network has become with all its games, challenges and silly shows . . . but with Discovery Plus, I can enjoy my cooking shows again.

In this episode, Chef Bobby Flay cooks an Italian feast for a group of firemen from the FDNY. He shops and cooks up some hot firehouse favorites, including this grilled pizza.

RECIPE COURTESY OF BOBBY FLAY

FROM BOY MEETS GRILL

THE FIREHOUSE GRILL EPISODE

THE FOOD NETWORK

Ingredients

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1/2 pound Italian hot sausage

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

2 large yellow pepper, cored, seeded and quartered

2 large red pepper, cored, seeded and quartered

Olive oil

Salt and pepper

1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds

1/2 pound grated fontina cheese

1 cup sheep's milk ricotta

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh oregano

Basil Vinaigrette, recipe follows

Basil Vinaigrette:

1/2 cup fresh basil leaves

1/4 cup white wine vinegar

1 tablespoon honey

Salt and freshly ground black pepper

1/2 cup olive oil

Directions

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Watch how to make this recipe.

1. Preheat a grill.
2. 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.
3. Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
4. Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
5. Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

Basil Vinaigrette:

1. Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.