Grilled Pizza with Sausage & Pep­pers

Rachael Ray Every Day - - Fast & Fresh -


1 yel­low bell pep­per • 1 link (about 4 oz.) Ital­ian • sausage 10 oz. pizza • dough 1∕3 cup tomato • sauce 3 cloves gar­lic, • thinly sliced 11∕4 cups (5 oz.) shred­ded • moz­zarella 1 cup baby • arugula grated Parme­san, for top­ping

Grill bell pep­per and sausage, cov­ered, over medium heat, turn­ing of­ten, un­til bell pep­per is charred in spots and sausage is al­most cooked through, about 10 min­utes. Slice and seed bell pep­per. Slice sausage. Stretch dough into 8-by-16-inch oval. Grill for 1 minute; flip. Top with tomato sauce, gar­lic, moz­zarella, sliced bell pep­per, and sausage. Grill pizza, cov­ered, un­til crust is cooked through and charred in spots, about 12 min­utes. Top with arugula and Parme­san. Serves 4.

SPON­SORED For a fun twist onthis pizza, skip the Parm and crum­ble some blue cheese— like earthy, ro­bust Stella® Gor­gonzola— on top in­stead.

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