Thursday, February 20, 2014

Grilled Mushroom and Sausage Pizza

Last Thursday my world looked like this, buried in seven inches of snow.  Pretty yes, messy yes, yes.  It's odd how we look forward (sometimes) to getting a nice snowfall; we prepare, load up on food and in our case, beer and wine and then once it's fallen, we get extreme cabin fever because we know we can't go anywhere.  We're trapped at home; I know, it's pathetic.

This week, we're having a heatwave!  So it's time to take advantage of sitting out on the deck, listening to may favorite tunes on Pandora, drinking wine and grilling!

1 lb. of pizza dough, room temperature
1 lb. brats, hot dog size, I used Johnsonville's New Orleans brats
1/2 medium red onion thinly sliced
1/2 poblano pepper, thinly sliced
1 - 8 ounce jar sun dried tomato pesto
1/2 lb. sliced baby bella mushrooms
3/4 lb. Fontina cheese, thinly sliced
Extra Virgin Olive Oil
Sea Salt and Pepper

Roll out the dough to the size pizza(s) you want.  Brush the dough with a light coating of EVOO and season with salt and pepper on both sides.

Place the sliced mushrooms, poblano peppers and red onions in a bowl, drizzle with EVOO, season with salt and pepper.  Toss the vegetables to coat evenly.

Heat up the grill to medium-high, place the brats on the grill and place the vegetables in a grill-safe mesh bowl and place on the grill.  Check the brats and the vegetables frequently, turn the brats and toss the vegetables.

 Once the brats and vegetables are cooked, remove from the grill and set aside.  Spray the grill with non-stick cooking spray and place the pizza dough on the grill.  Grill covered for approximately 3 to 4 minutes.  Once the dough just starts to brown and get a little stiff, flip it, close the lid and grill it for another 3 minutes on the other side.  Remove the pizza crust from the grill to a flat surface, like a baking sheet.

Coat the pizza crust with a thin layer of sun dried tomato pesto.  Slice up the brats and place over the pesto,  Sprinkle the grilled veggies over the pizza.

Place the sliced Fontina cheese all over.  Put the pizza back on the grill and close the lid.  Grill the pizza for about 5 - 7 minutes, until the cheese is perfectly melted.

The finished product.  Go enjoy this little tease of Spring!

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