Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese
 

 

Grilled sausages, vine-ripened tomato slices, Italian blend cheese, Feta cheese, and dried oregano arranged on ready-made pizza crust. Pizza is grilled over direct heat until cheese has melted and toppings have warmed through.
Ingredients -
1 (16 ounces) package Italian Sausage
1 (14 ounce) Pre-Baked Pizza Crust
2 tablespoons Garlic Flavored Extra Virgin Olive Oil
2/3 cup Pizza Sauce
1 cup shredded Italian Cheese Blend
1/2 cup crumbled Feta Cheese
1 Vine-Ripened Tomato, sliced very thin
1-1/2 teaspoons Dried Oregano
1 cup Fresh Basil, chopped
 
Preparation:

1. Preheat gas or charcoal grill to medium high heat.

2. Place Italian sausages on an oiled grill rack set 4 to 5 inches over the heat.

3. Grill, using the direct grill method, turning individual sausages occasionally with tongs.

4. Continue cooking the sausages until well browned and cooked through, about 7 to 9 minutes.

5. Cool slightly and cut into 1/4 to 1/2-inch thick slices.

6. Brush both sides of the pre-made pizza crust with olive oil.

7. Gently place the pre-made crust, top-side down on grill rack.

8. Grill for 2 to 3 minutes over direct heat until crust is warm. Flip crust.

9. Quickly spread pizza sauce on over topside of pizza crust.

10. Arrange sliced sausage and tomato slices on top of crust. Sprinkle with Italian Blend and Feta cheeses, and dried oregano.

11. Grill over direct medium-high heat. Close or cover grill with lid.

12. Grill 5 to 10 minutes or until toppings are warm and cheese has melted.

13. Remove from grill and garnish with fresh basil.
 


Pizza Making Tips
Feta Cheese

Feta cheese is a crumbly cheese with a slightly salty flavor. It is often crumbled and served raw on top of salads. Feta works well in baked dishes and on pizza is frequently combined with Mozzarella or another milder cheese.

Pizza Making Tips
Mushrooms

Mushrooms can add great texture and flavor to any pizza recipe. While white button, crimini and portobello mushrooms are the most popular mushroom purchased today, the slightly more exotic enoki, chanterelle, wild morels, and shiitake are among a handful of new varieties finding more commercial shelf space.
 




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