There's no better way to cook a pizza than on the grill. The high, dry heat of your grill makes it the perfect pizza oven. This Italian inspired pizza is loaded with delicious flavors sure to make everyone happy. Prep Time: 20 minutes Cook Time: 10 minutes

Ingredients:

• 1 pound sweet or hot Italian sausages
• 1 red bell pepper, seeded and cut in half
• 1 yellow bell pepper, seeded and cut in half
• 4 roma tomatoes, thinly sliced
• 2 cups grated mozzarella cheese
• 3/4 cup olive oil
• 1/2 cup grated Parmesan

Ingredients

• 1/4 cup light red or white wine, Fiano di Avellino
• 3/4 cup warm water
• 1 1/2 ounces fresh yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon plus 1 tablespoon olive oil
• 3 1/2 cups flour

Directions

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.

Ingredients

Ingredients

• 1 store bought pizza dough
• Cornmeal or flour, for dough
• 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
• 1 pound ground chicken
• 3 cloves garlic, chopped
• 1 small onion, chopped
• Salt and pepper
• Handful flat-leaf parsley, chopped
• Couple pinches crushed red pepper flakes
• Couple pinches dried oregano
• 1 (8-ounce) can tomato sauce
• 1 cup grated Parmigiano-Reggiano
• 1 1/2 cups shredded provolone

Ingredients:

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons dry yeast
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil

Directions:

Ingredients:

• 1 tablespoon yellow cornmeal
• 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
• 6 teaspoons extra-virgin olive oil
• 1 1/3 cups, grated pasteurized mozzarella
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 1 large garlic clove, minced, optional
• 6 fresh basil leaves, plus extra for garnish
• /2 teaspoon salt

Directions:

This is from StephenCooks.com, a very well done cooking blog. I'm lazy, so substitute Boboli crusts for the homemade ones Stephen talks about.

Fennel Pancetta Pizza

• dough for 1 pizza shell (see recipe HERE)
• 1/2 small fennel bulb
• 1 smallish onion
• 1/2 Granny Smith apple, peeled, cored and sliced
• 2 1/4" slices pancetta, diced
• 3 T pine nuts
• 2 0z Parmigiano Reggiano, shredded
• 2 0z Manchego, shredded
• 2 oz fresh mozzarella, shredded
• 3 T minced flat leaf parsley
• 3 scallions, cut in threads
• 12 grape tomatoes 3 large cloves garlic
• 3 T fresh rosemary, chopped olive oil

Instructions

• Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside.
• Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices.
• Peel and slice the onion in thick slices.
• Chop the garlic.
• Sauté the pancetta until just crisp and drain on paper towels.
• Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.
• When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º. Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.