Grilled Sausage And Fig Pizza With Goat Cheese Recipes

Steps:

• Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
• Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
• Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
• Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
• Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.

Steps:

• Combine olive oil, vinegar, garlic and rosemary. Pour half of the marinade into a small bowl, cover and refrigerate. Brush the remaining marinade over the sausages, peppers and onions. Sprinkle with salt and pepper. Discard any remaining marinade., Coat the grill grate with nonstick spray before starting. Grill over medium heat until sausages are no longer pink, about 12 minutes, and vegetables are crisp-tender, about 8 minutes., Transfer sausages and vegetables to a cutting surface. Cut sausages into 1/2-in. pieces and peppers into thin strips. Sprinkle each pizza crust with half the mozzarella and Parmesan cheeses. Top each with half the sausage, peppers and onions. Top each crust with half the goat cheese, tomatoes and green onions. Drizzle with the refrigerated marinade., Place pizzas on baking sheets. Bake at 375° for 8-10 minutes or until cheese melts and crusts are brown.

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

Steps:

• In a pan saute onions in oil till a caramel color, set aside to cool completely.
• Preheat oven to 450 degrees.
• Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
• Place on a pan that is dusted with corn meal.
• Spread a thin coat of olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Place in oven and bake for 15-20 minutes.
• ALTERNATE method:.
• If grilling preheat grill to medium high.
• Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
• Flip and then lightly spread olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Cook a couple more minutes.

Steps:

• Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
• Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
• Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
• Toppings
• 3/4 cup olive oil
• 6 tablespoons balsamic vinegar
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 pound spicy Italian sausages
• 2 yellow or red bell peppers, cored, lengthwise
• 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
• Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
• Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
• Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
• Final preparation
• 2 cups grated mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
• 4 plum tomatoes, halved, seeded, chopped
• 3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
• Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
• Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.