• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1/2 pound Italian hot sausage
  • 1 large red onion, cut into 1/4-inch thick slices
  • 2 large yellow pepper, cored, seeded and quartered
  • 2 large red pepper, cored, seeded and quartered
  • Olive oil
  • Salt and pepper
  • 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
  • 1/2 pound grated fontina cheese
  • 1 cup sheep's milk ricotta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • Basil Vinaigrette, recipe follows
  • Basil Vinaigrette:
  • 1/2 cup fresh basil leaves
  • 1/4 cup white wine vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil


  • Basil Vinaigrette:
  • Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
  • Set aside.
  • Preheat a grill.
  • Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side.
  • Brush onions and peppers with the oil and season with salt and pepper.
  • Grill the onions and peppers until soft, about 3 to 4 minutes per side.
  • Remove the sausage from the grill and slice into 1/4-inch thick slices.
  • Remove the onions, separate into rings, and roughly chop.
  • Remove the peppers and slice into 1/8-inch thick slices.
  • Heat grill to high.
  • Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown.
  • Turn over and grill for 1 to 2 minutes.
  • Remove from the grill and place on a flat surface.
  • Divide the fontina cheese among the 4 pizza rounds.
  • Divide the sausage, onions and peppers over the cheese.
  • Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes.
  • To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
  • Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste.
  • Remove the pizzas from the oven and drizzle with Basil Vinaigrette.
  • Top with dollops of the ricotta cheese mixture and let rest for 5 minutes.
  • Slice and serve.

Categories: Main Dish  Pizza 
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