Grilled Rosemary Pizzas

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• 1 cup warm water (105f to 115f)
• 1 tablespoon sugar
• 1 envelope dry yeast
• 3 tablespoons olive oil
• 3 cups flour
• 1 1/2 teaspoons salt
• 1 tablespoon finely chopped fresh rosemary
• 3/4 cup olive oil
• 6 tablespoons balsamic vinegar
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 lb hot italian sausage
• 2 yellow bell peppers or 2 red bell peppers, cored,quartered lengthwise
• 1 large red onion, peeled,cut through root end into â½ inch thick wedges
• 3 cups grated mozzarella cheese
• 3/4 cup freshly grated parmesan cheese
• 2 cups crumbled chilled soft fresh goat cheese (such as montrachet)
• 4 plum tomatoes, halved,seeded,chopped
• 1 cup chopped green onion top

Recipe

• 1 for dough: combine water and sugar in processor.
• 2 sprinkle yeast over; let stand until foamy, about 10 minutes.
• 3 add oil, then 3 cups flour and salt.
• 4 process until dough comes together, about 1 minute.
• 5 turn dough out onto floured work surface.
• 6 sprinkle with rosemary.
• 7 knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.
• 8 lightly oil large bowl.
• 9 add dough; turn to coat with oil.
• 10 cover bowl with plastic, then towel.
• 11 let stand in warm, draft-free area until dough doubles, about 1 hour.
• 12 punch down dough.
• 13 knead in bowl until smooth, about 2 minutes.
• 14 for toppings: whisk first 4 ingredients in medium bowl.
• 15 let vinaigrette stand 15 minutes at room temperature or refrigerate for up to 2 hours.
• 16 prepare bbq (medium heat).
• 17 arrange sausages, peppers and onion on baking sheet.
• 18 brush with some of vinaigrette.
• 19 sprinkle with salt and pepper.
• 20 grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausage and 8 minutes for peppers and onion.
• 21 transfer sausage and vegetables to cutting board.
• 22 cut sausages into ½-inch pieces and peppers into thin strips.
• 23 to finish: add coals to bbq, if necessary.
• 24 divide dough into 4 equal pieces.
• 25 stretch out each piece on floured surface to 9-inch round.
• 26 place 2 dough rounds on grill.
• 27 grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
• 28 turn rounds over.
• 29 grill 1 minute.
• 30 transfer to baking sheet with well-grilled side up.
• 31 repeat with remaining 2 dough rounds.
• 32 sprinkle each with ¼ of mozzarella and parmesan.
• 33 top each with ¼ of sausage, peppers and onion, then with ¼ of goat cheese, tomatoes and green onions.
• 34 drizzle each with 1 ½ tblsps vinaigrette.
• 35 using large metal spatula, return 2 pizzas to grill.
• 36 close grill or cover pizzas loosely with foil.
• 37 grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 5 minutes.
• 38 transfer to plates.
• 39 repeat grilling for remaining 2 pizzas.