Proof yeast in a small bowl with 1/4 cup warm water. Add sugar and stir to mix. Let stand 5-10 minutes to allow the yeast to become bubbly and active.
Mix the flours, cornmeal and salt in a large bowl or food processor. Add 3/4 cup warm water, olive oil and proofed yeast. Mix or pulse just until dough has come together into a ball. (You may also mix by hand or with a dough hook.) Turn the dough out onto a lightly floured work surface and knead until it has become more smooth and elastic. Coat a bowl with cooking spray or olive oil, place dough in bowl, and turn to coat all sides. Cover the bowl and set aside to rise for about 60 minutes or until the dough has about doubled in size.
Meanwhile, prepare onions and sausage. Sauté onions in a large skillet over medium heat with olive oil until softened and golden brown, about 10 minutes, stirring occasionally. Add wine, vinegar and sugar. Turn the heat down to low and simmer until almost all liquid has been absorbed – about 4 minutes. Season with salt and pepper and transfer to a small bowl. Set aside. Wipe out skillet, then sauté Italian sausage until it’s cooked through and browned. Crumble sausage with a fork or spatula as it cooks. Transfer to a bowl or plate and set aside.
Note: Onions and sausage can be completed the day before and refrigerated in separate containers. Allow them to come to room temperature before using on pizza.
Next, coarsely grate the cheese, cover, and set aside.
When the dough has risen, divide into into two pieces and roll each into 12×8 inch ovals on a lightly floured countertop. (You may also make this dough a day or two ahead; just take risen dough, divide in 2 pieces, wrap tightly, and refrigerate. Allow the dough to come to room temperature for an hour before rolling and grilling.)
Transfer each crust onto a baking sheet lined with parchment paper. Spray the tops with cooking spray.
Preheat a barbeque grill to medium-high heat.
When the grill is ready, place one of the crusts, 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 crust as it grills. Flip onto baking sheet, top with 3/4 cup cheese, half of the onions and half of the sausage. Top with 1/2 cup more cheese.
Slide crust back onto grill, topping side up. Cover the grill and cook for about 5 -8 more minutes or until the crust is crispy and cheese has melted. Slide pizza onto a baking sheet and cut into pieces to serve. Repeat steps for second crust.
Makes 2 artisan pizzas
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