Grilled Sicilian Sausage Pizza

Total Time:
7 hr 40 min
50 min
Inactive Prep:
6 hr
50 min
Four 11-inch pizzas


  • 1 tablespoon extra-virgin olive oil, plus for the pan
  • 2 pounds all-purpose flour, plus for dusting
  • 1 tablespoon kosher salt
  • 1 teaspoon dried yeast
  • 2 1/2 cups ice-cold water
    • 2 white onions, halved and sliced 1/4-inch thick
    • 1 tablespoons extra-virgin olive oil, plus more for finishing
    • 2 cups canned tomatoes, preferably San Marzano
    • 1/4 cup fresh basil
    • 1 garlic clove, minced
    • Kosher salt and freshly ground black pepper
    • All-purpose flour, for dusting
    • 3 cups shredded mozzarella cheese
    • 3 cups grilled sausage, sliced on a bias
    • 2 cups fresh ricotta cheese
    • 1 heaping tablespoon fresh oregano leaves, minced
    • 1 heaping tablespoon fresh rosemary leaves, minced
    • 1 heaping tablespoon fresh sage leaves, minced
    • 1 heaping tablespoon fresh thyme leaves, minced


    For the dough: Lightly oil a baking sheet with some olive oil. Add the flour, salt and yeast to the bowl of a stand mixer. Using a dough hook, mix for 2 minutes. With the mixer running, slowly add the ice water and 1 tablespoon of olive oil and mix until smooth. Portion the dough into four 7-ounce balls and put them on the oiled baking sheet. Cover the dough with a clean kitchen towel and refrigerate until doubled, which can take anywhere from 3 to 6 hours, depending on the humidity level.

    For the pizza: Meanwhile, preheat the oven to 400 degrees F. Toss the sliced onions with some olive oil, spread on a baking sheet and roast until tender, about 30 minutes.

    Combine the tomatoes, basil and garlic in a blender and blend until smooth. Season with salt and pepper, to taste. Refrigerate while the dough rises.

    When the pizza dough is about ready, put a pizza stone in the oven and increase the heat to 500 degrees F. Dust a clean work surface with some flour. Working in batches, roll or stretch a ball of pizza dough into an 11-inch circle. Spread 1/2 cup of sauce over each pie, leaving a 1-inch border unsauced. Sprinkle 3/4 cup of mozzarella over the sauce, then scatter 3/4 cup of sliced sausage and 1/2 cup of roasted onions on top. Then dollop 1/2 cup of ricotta around the sausage.

    Slip the pie onto the hot pizza stone and cook until the crust is crisp and slightly charred and the cheese melted, about 5 minutes. Top the pie with a sprinkle of oregano, rosemary, sage and thyme. Add a pinch of salt and pepper to taste to each pie. Finish with a drizzle of olive oil and serve. Repeat with the remaining dough and toppings.


    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.