I am a pizza grilling covert. My biggest complaint about homemade pizza is that crust never seems to get crispy enough for my liking. Grilling is the answer! I used an indoor grill/grill pan, but an outdoor grill would be perfect too.
This pizza was overwhelmingly awesome. Fig season is finally here and they are so perfect with salty meats and stinky cheeses. YUM.
Grilled Pizza with Sausage, Figs, and Goat Cheese
Just the Tip / Inspired by Bon Appétit
Here’s what I used:
For the pizza:
- 1 pound purchased fresh pizza dough
- 1/4 cup Pomegranate-Cumin Dressing, divided (recipe below)
- 1 cup coarsely grated fontina cheese
- 2 sweet italian sausages, casings removed
- 6 fresh figs, quartered
- 2 thin red onion slices, rings separated
- 1 cup crumbled soft goat cheese
For the Pomegranate-Cumin Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp sliced fresh basil (or mint) leaves
- 1 tbsp pomegranate molasses
- 1 1/2 tsp ground cumin
- 3 tbsp minced shallots
Here’s what I did:
- In a medium skillet, crumble the sausage and brown until cooked through. Pour a drizzle of pomegranate molasses over top halfway through if you’re feeling saucy.
- While the sausage is cooking, combine all of the dressing ingredients in a bowl and set aside.
- Preheat grill or grill pan over medium-high heat and spray with cooking spray. Halve the pizza dough and roll each piece into 10-inch rounds.
- Brush the tops with 1-2 tbsp of the dressing, and grill dressing-side down until golden on the bottom, about 4 minutes.
- Turn the pizzas over and top with Fontina, arugula, sausages, figs, red onion, and goat cheese. Drizzle with 1-2 tbsp more dressing and loosely tent with foil (or cover the grill), about 4-5 minutes.