A few days back we had National Pizza and Beer Day, which I chose to ignore since I’m not a huge fan of pizza and have never developed a taste for beer. While I know this is a sexist opinion, to me pizza and a beer is a guy thing.
Today is National Sausage Pizza Day. Again, not a big fan of pizza in general, but Hubby’s favorite pizza has to be Sausage. He likes his with mushrooms. I like mine with onions. And since I’m the cook, onions it is.
Did you know –
In ancient Greece, the Greeks covered their brads with oils, herbs, and cheese. Some say this was the beginning of the pizza.
The modern pizza has its beginnings in Italy as a Neapolitan flatbread.
The original pizzas used the highest quality buffalo mozzarella cheese that was produced in the Naples area.
New York’s Little Italy welcomed the first Pizza Establishment in 1905. Americans have had a love affair with Pizza ever since.
When it comes to pizza, not only is Hubby a fan of Sausage, there isn’t a fire-grilled pizza he can resist. Don’t have a fire pizza oven? That’s okay, use your barbecue grill instead.
Grilled Sausage Pizza
1 lb Italian Sausage, mild or hot
1/2 White Onion
2 teaspoons Roasted Garlic and Herb Seasoning Blend, divided
1 (8 oz) can Tomato Sauce
1 lb Pizza Dough
1 tablespoon Olive Oil
2 cups Mozzarella Cheese, divided
Parsley Flakes
Parmesan Cheese (stuff in the green can)
Red Pepper Flakes as desired
Crumble sausage into a skillet over medium heat, Cook, breaking into small pieces, until no longer pink. Drain, season with a teaspoon of Roasted Garlic Seasoning Blend and set aside.
Cut onion in half from root to tip. Reserve half for another use. Peel remaining half and cut into thin slivers. Break apart and set aside.
Mix remaining teaspoon of seasoning blend into the tomato sauce, set aside.
Stretch or roll dough out on a floured baking sheet to about 12 to 14 inches round, about ¼-inch thick. Brush top of the dough with oil.
Heat grill to medium heat. Slice pizza dough, oiled-side-down, on the grill. Close lid, grill for about 2 minutes or until grill marks appear. Carefully flip crust over using tongs or a large spatula.
Spread seasoned tomato sauce on the crust. Layer with 1/2 of the cheese, then scatter the sausage and onion slivers over the cheese. Top with remaining cheese. Sprinkle with parsley flakes for a splash of color. Close lid, grill for 3 or 4 minutes longer or until cheese is melted and the crust is beautifully browned. If necessary, rotate crust or finish over indirect heat to prevent burning.
Slide pizza back onto the baking sheet. Sprinkle with Parmesan Cheese and Roasted Red Pepper Flakes as desired. Serve hot and enjoy.
Welcome to Rosemarie's Kitchen 