Forgive the picture on this one, it simply does not do this pizza justice.
Last week we were getting ready to grill pizza when we realized that we had snacked on so much mozzarella that there was not enough left to make pizza. Fortunately, we had some gouda and we decided to use it to make what we thought would be inferior pies.
Gouda pizza is so good! Especially when it is topped with sauted peppers, onions, and mushrooms and chicken sausage. Chris and I have decided to abandon mozzarella pizza altogether!
Ingredients (per pizza):
- pizza dough (1/4 recipe per pie)
- pizza sauce
- 3 oz gouda, shredded
- 1/4 green bell pepper thinly sliced and lightly sauted
- 1/4 orange bell pepper thinly sliced and lightly sauted
- 1/4 cup red onion, chopped and lightly sauted
- 1/2 cup mushrooms thinly sliced and lightly sauted
- 1 chicken sausage link, fully cooked and thinly sliced
- On a clean surface that is lightly coated with corn meal, begin to stretch out your pizza crust.
- Stretch dough until it reaches your desired thickness.
- Lightly brush one side of the crust with olive oil.
- Before you take the crust out to your grill do the following:
- Get all of your toppings ready. This means have the peppers, onions, and mushrooms sautéed, the cheese grated, and the sausage cooked and sliced. After the first side of the pizza is finished cooking this process will move fast!
- Pre-heat your grill. We used a medium heat and used Heidi’s technique of opening and closing the lid to regulate heat.
- Now that your toppings are ready and you have pre-heated your grill, place your crust, oiled side down on the grill.
- Cook until it turns a golden brown.
- Temporarily turn down the heat on the grill so that it is more comfortable to work over.
- Before flipping the crust, lightly brush the other side with oil.
- Flip! Carefully. I recommend grabbing the crust with a dish towel to flip it.
- Quickly spread the toppings, sauce, cheese, and other toppings.
- Adjust back to your cooking temperature.
- Continue cooking until the cheese melts and the bottom of the crust is golden brown. Remember, the speed at which the top and bottom cook can be somewhat regulated by opening and closing the lid of the grill.
Servings ~ each pie serves 1-2 people depending how big of eaters they are