Grilled Pizza with Caramelized Onions, Sausage and Cheese

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Not only are these toppings completely delicious, but the crust is, too. Hodgson Mill Rye Flour as well as some Hodgson Mill Corn Meal is mixed into the dough to add extra flavor and crunch. Don’t worry if you’re not a big rye flour fan; it does a good job of highlighting the smoky flavor you get from cooking on the grill and isn’t noticeable otherwise. Cooking pizza on the grill is not hard. Impressive – Yes. Hard – No. The key to success is to have everything prepared before you start grilling. As luck would have it, all of these ingredients can be fixed as early as the day before – even the crust – which I promise is not hard to make, either.



Fill a small bowl with ¼ cup warm water and empty both packets of yeast into the bowl.  Add the sugar and stir to mix.  Let stand for about 8 minutes to allow the yeast to become very puffy.

Mix the flours, cornmeal and salt in a large bowl or food processor.  Add ¾ cup warm water, olive oil and yeast.  Mix just until dough has mostly come together into a ball.  Turn the dough out onto a lightly floured work surface and knead until it has come together into a more cohesive ball – not too soft, but not crumbly anymore either.  Put the dough into a bowl sprayed with cooking spray and turn to coat.  Cover the bowl and set aside to rise for about an hour or until the dough has about doubled in size.

**These steps can be competed in a bread machine set for 10 minutes on the dough cycle or run through on the pizza dough setting**

While the dough is rising, sauté onions in a large skillet with olive oil until soft and deep golden brown.  Stir frequently – about 10 minutes.  Add wine, vinegar and sugar.  Turn the heat down to low and allow to simmer until almost all of the liquid has been absorbed – about 4 minutes.  Season with salt and pepper and transfer to a small bowl.  Set aside.

Wipe out the skillet with a paper towel and sauté sausage until it’s cooked through and browned.  Crumble sausage with a fork or spatula as it cooks. Transfer to a medium-sized bowl and set aside.

**Onions and sausage can be completed the day before and refrigerated in separate containers.  Allow them to come to room temperature before using.  **

Coarsely grate the cheese and put into a medium-sized bowl.  Set aside.

When the dough is done, split it into two pieces and roll each into 12×8 inch ovals on a lightly floured countertop or pastry mat.  If making this dough a day ahead, before rolling, split dough into two pieces and refrigerate each ball in floured, gallon-sized plastic bags until needed.  Allow the dough to come to room temperature, about an hour, before rolling and grilling.

Transfer each rolled oval onto a baking sheet lined with parchment paper.  Spray the tops with cooking spray.

Prepare a barbeque – medium-high heat.

When the grill is ready, invert one of the dough ovals, sprayed side down, onto the grill.  Grill for about 5 minutes or until the crust is lightly browned and grill marks appear.  Spray or brush oil onto the top of the crust as it grills.  When it is finished cooking, flip it onto the baking sheet and top with ¾ cup cheese, half of the onions and half of the sausage. Top with ½ cup more cheese.

Slide crust back onto the grill, topping side up, cover the grill and cook for about 5 -8 more minutes or  until the crust is crispy and the cheese has melted.  Slide pizza onto a baking sheet and cut into pieces to serve.  Repeat steps for second crust.    Serve as a main dish or appetizer.

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