- Yield: 4 Servings 14-inch pizza
- 6 plum tomatoes, skewered and charred on the grill, about 5 minutes per side
- 3 garlic cloves, minced
- Salt and black pepper
- 1 red onion, sliced
- Shiitake mushrooms, stems discarded
- ½ pound Italian sausage, casings removed
- 1 pound refrigerated pizza dough
- 2 tablespoons olive oil
- Fresh mozzarella cheese, thinly sliced, cut into small pieces, or shredded
- Chopped fresh basil or baby arugula mixed with a dash of olive oil, salt, and fresh lemon juice
How to Make It
- In a medium bowl, combine the grilled tomatoes, garlic, and salt and pepper to taste, mixing and crushing the tomatoes into a sauce. Set aside.
- Grill the onion and mushrooms directly on the grill or using a Lodge Reversible Pro Grid Iron Griddle. As you finish grilling them, transfer to a Lodge 9-ounce cast iron oval mini server on the top rack of the grill to keep warm. Meanwhile, cook the sausage in a Lodge 8-inch cast iron skillet on the side of the grill or attached burner until no longer pink, breaking into small pieces.
- Lightly flour a work surface and the pizza dough; roll it out ½ inch thick, trimming off any excess. (Masey recommends brushing any dough trimmings with oil and garlic powder and popping them in the toaster oven for about 5 minutes on 350° for a delightful snack/appetizer.) Brush one side of dough with some of the oil, and place on a Lodge 14-inch cast iron round baking pan, oil side down, and grill for 2 to 3 minutes.
- Remove the pan from the grill, brush the top side of the dough with oil, and flip it over. Top the grilled side of the dough with the tomato sauce, then scatter your choice of the grilled toppings and sausage over the top. Finally, cover with mozzarella. Place the pan back on the grill, close the lid, and cook for 4 to 5 minutes. If the mozzarella hasn’t melted, remove the pizza from the grill, and stick under the broiler for another few minutes to melt.
- Top with the basil or dressed arugula, and serve.