People always ask what our favorite thing to grill is. 9/10, I kid you not, my fellow Weber team members and I say PIZZA! Yes, it is true! Grilling pizza is easy, you can mix it up and most importantly, is just fun.
We have already written so many posts about pizza, here are a few key links to check out.
Below is a little recipe inspiration from Weber's Greatest Hits, the 125 recipes featured in this book are the best of the best. We have a few more recipes from the book here for you to check out.
How to Grill Pizza with Sausage and Peppers
By Jamie Purviance
Serve these pizzas to guests and they may think you’ve built a brick pizza oven in your backyard. A pizza stone that turns searingly hot on the grill guarantees you will be enjoying a classic firm but chewy crust.
Serves 6 to 8
Prep Time: 30 Minutes
Grilling Time: 18 to 22 Minutes
2 balls prepared pizza dough, each about 1 pound
1 tablespoon extra-virgin olive oil
1 medium red or green bell pepper, cut into 1/4-inch-wide strips
1/2 small yellow onion, thinly sliced
8 ounces sweet or hot fresh Italian sausages, removed from casings
Unbleached all-purpose flour
1 can (8 ounces) tomato sauce
1/4 cup thinly sliced black olives
2 tablespoons finely chopped fresh Italian parsley leaves
1. Remove the balls of dough from the refrigerator, if necessary, about 1 hour before grilling so the dough will be easier to roll.
2. In a large skillet over medium-high heat, warm the oil. Add the bell pepper and onion and cook until softened but not browned, about 3 minutes, stirring occasionally. Remove the vegetables from the skillet and set aside. Add the sausage to the same skillet, breaking it into medium-sized pieces. Cook over medium-high heat until lightly browned and fully cooked, about 3 minutes, stirring occasionally and breaking the sausage into smaller pieces. Remove the skillet from the heat and let the sausage cool in the skillet.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Preheat a pizza stone for at least 15 minutes, following the manufacturer’s instructions.
4. Using a rolling pin on a lightly floured work surface, roll out a ball of dough into a roundabout 12 inches in diameter and 1/3 inch thick. (If the dough shrinks back, cover it with a kitchen towel, let it rest for 5 minutes, and then continue rolling.) Set the first round aside and roll out the second ball the same way.
5. Dust a pizza peel or rimless sheet pan with flour and carefully transfer the first round of dough to the peel or pan. Spread 1/2 cup of the sauce evenly over the dough, leaving a 1/2-inch border uncovered. Scatter half each of the sausage, the pepper-and-onion mixture, the olives, and the parsley, thyme, and rosemary over the sauce. Finish by scattering half of the cheese evenly over the top.
6. Slide your first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 9 to 11 minutes. Using the peel or a large spatula, transfer the pizza to a cutting board and let rest for a few minutes. Cut into wedges and serve warm. Repeat steps 5 and 6 with the second dough round and the remaining sauce and toppings.