Grilled Sausage and Fig Pizza with Goat Cheese
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 pound purchased fresh pizza dough
- 5 tablespoons Pomegranate-Cumin Dressing, divided
- 1 cup coarsely grated Fontina cheese
- 2 grilled sausages, sliced 1/3 inch thick, from Grilled Sausages with Figs and Mixed Greens
- 2 thin red onion slices, rings separated
- 1 cup crumbled soft fresh goat cheese
Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.
Nutritional Content1 serving contains: Calories (kcal) 695.0 %Calories from Fat 50.1 Fat (g) 38.7 Saturated Fat (g) 14.8 Cholesterol (mg) 74.2 Carbohydrates (g) 68.5 Dietary Fiber (g) 4.0 Total Sugars (g) 19.2 Net Carbs (g) 64.5 Protein (g) 25.1 Sodium (mg) 1098.7Reviews Section
Veggie Pizzas Custom-Built for Summer
There’s no such thing as pizza season—it’s delicious all year long—but these fresh, light pizza recipes are particularly perfect for summer. They go light on the cheese, incorporate fresh produce (in fact, they’re all vegetarian), and are just plain delicious, if a little different from what you may be used to.
The Best Grilled Pizza Recipe Ever
Honestly, we make pizza on the grill at least once a week. It&rsquos become our new favorite on a Friday night. I personally like it with a glass of Cabernet Sauvignon &hellip because it&rsquos my &ldquoreward&rdquo after a long week plus it&rsquos perfect with pizza.
So why pizza on the grill? Why not!? Pizza made on the grill goes pretty fast, it&rsquos 100% homemade and you get the smoky flavor from the grill that just takes it over the top. If you haven&rsquot made it yet, you are so in for a treat and I guarantee it will be your new Friday night dinner&hellip just like us.
How to make this recipe
Making these cream cheese sausage balls is super easy!
The first thing you'll want to do is to preheat your oven to 400F degrees.
I recommend that all the ingredients are room temp before you mix them together. I've done it both ways and the difference is minimal. It will make mixing them a little easier!
Once you've got all your ingredients ready, place the sausage, cream cheese, cheddar, bisquick and scallions in the mixing bowl of a stand mixer. Beat the mixture at a low speed for 1 minute then turn the speed up and beat for another 1-2 minutes until all ingredients are combined and the mixture is pretty smooth.
If you don't have a stand mixer, you can do all of this by hand!
Once it's mixed, scoop out 1 inch inch balls and roll them around in your hand to smooth them out.
Place the balls on a lined baking sheet and bake for 20 minutes, turning halfway, until the sausage is cooked through.
As they're baking, simply mix together sweet chili sauce and mayo and place in the fridge until you're ready.
Once they're done, remove from the oven, serve with the dipping sauce and enjoy!
How to Make the Best Grilled Pizza
Want pizza with a crispy, chewy crust and wonderful smoky flavor? Then put your pie on the grill!
Want pizza with a crispy, chewy crust and wonderful smoky flavor? Then put your pie on the grill! We&aposll share tips and ideas for making the best grilled pizzas at home.
Grilled pizzas are a specific style of pie. Typically thin-crusted, they&aposre lightly sauced (because too much sauce spells a soggy crust) and require minimal toppings. Also, they cook very fast. With grilled pizza,the crust is the star. And the first step to getting perfect crust is to par-bake the pizza dough on the grill. Let&aposs do it!
WATCH THE VIDEO: How to Grill Pizza
Grill the Crust
Make your homemade pizza dough or use store-bought pizza dough. Either way, have all of your pizza toppings ready and near the grill because things move fast!
1. Prepare the grill for high heat. You can oil the grill&aposs grate, but it&aposs not strictly necessary.
2. Dust with flour or cornmeal. Lightly sprinkle a baking sheet, a peel, or a plate with flour or cornmeal so the dough won&apost stick.
3. Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.
4. Put the pizza dough over the flames. When the coals are hot, place one dough round on the grill.
5. Grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza. After two to three minutes, give it a little tug -- it should move easily. If it sticks, give it another minute or so. Don&apost worry if the dough droops a little through the grate -- it&aposll firm up fast.
6. Remove with tongs. Once the crust has set, it should be easy to pull off the heat with tongs, a spatula, or your fingers. Transfer it to a plate or peel flip it over so the "done" side is up, and add the toppings.
"Holy cow, was this good! It's really worth the extra time to make the garlic spread."
© 2021 Discovery or its subsidiaries and affiliates.
Share this recipe:
Looking for one of your favorite recipes? You'll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS.
Plus, all of your private notes can now be found directly on the recipe page under the directions.
One Chap's Pantry
Roasted Figs Stuffed with Goat Cheese and Sausage
12 fresh Figs
8 Breakfast Sausage Links
12 tsp Chèvre Goat Cheese
1 tsp Rosemary, minced
1 tsp Mint, minced
2-4 tsp Honey
1 Tbsp Olive Oil
1/2 cup Water (for sausages)
- Preheat the Oven to 400°F.
- Add the Water to a skillet, and cook the Sausage Links on medium heat. The water will evaporate as the Sausages cook, allowing them to not burn, yet cook all the way through.
- Remove the stem of the Figs, and slice an x 1/3 of the way deep with the crux where the stem would have been. This allows for the Fig to be partially divided so that you may stuff it. Dipping a paper towel in Olive Oil, rub the Fig with it and set to the side.
- Stuff with one walnut to each fig, and then 1 tsp of Chèvre on top.
- Place on a non-stick baking sheet and put in the oven for 10-12 minutes. You can do this while the Sausage is cooking.
- When the Sausage is cooked through, remove from the skillet, and pat with paper towels to remove excess grease.
- Slice each Sausage into thirds. I recommend doing this at an angle for aesthetic value. Set to the side.
- Remove the Figs from the oven. The Chèvre will have a slight crust, but should not have browned.
- Plate the Figs and sprinkle the Herbs on top.
- Drizzle the honey on the figs, and top with a piece of the Sausage.
NOTES: This makes an excellent nibble food for a Brunch or Tea. I recommend using a Maple-flavored Sausage link if you can find them. Do not use a dark strong honey, but rather an orange blossom or wild flower honey. As far as figs go, you can use any ripe fig variety.
Creamy brie & blue cheese, duck confit, black berry gastrique & arugula between two perfectly toasted pieces of house baked sourdough bread
Gouda, cheedar, bacon, apple slices & sriarcha between two perfectly toasted pieces of house baked sourdough bread
Munster, roasted chicken, fresh spinach, fresh tomato slices, basil & house made honey mustard sauce between two perfectly toasted pieces of house baked sourdough bread
Cheedar, colby, fresh avocado & tomato slices, pepper jelly between two perfectly toasted pieces of house baked sourdough bread
American & cheedar between two perfectly toasted pieces of house baked sourdough bread
Summer Peach and Balsamic Pizza
1 batch pizza dough (use your favorite recipe, or use mine here)
1 cup balsamic vinegar
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced or grated
2 ounces soft goat cheese, crumbled
4 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil
To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.
All images and text © Lindsay Landis / Love & Olive Oil
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.