Makes one pizza
Caroline Wright presents her recipes in conversational form "the way you would share a recipe with a friend," she said with the ingredients highlighted, not listed at the top. (The Bee has adapted them to the traditional form for publication.)
This grilled pizza is one of her favorites. She keeps homemade pizza dough on hand in her freezer to keep that 20-minute deadline. From "Twenty-Dollar, Twenty-Minute Meals" by Caroline Wright (Workman, 208 pages, $12.95)
1 pound mixed bell peppers, cored, seeded and cut into planks (or baby bell peppers, cut in half)
1 tablespoon olive oil
Salt and pepper to taste
1 pound pizza dough (flour and cornmeal for cutting board)
1 ball (4 ounces) fresh mozzarella
2 sweet Italian turkey sausages (about 1/2 pound)
Red pepper flakes and fresh basil to garnish
Preheat a grill to medium-high heat.
In a medium bowl, toss mixed bell peppers with olive oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred, about 4 minutes; set aside.
Meanwhile, on a lightly floured surface with a lightly floured rolling pin, roll out pizza dough into a large, thin rectangle about 1/4-inch thick. Transfer to a cutting board sprinkled with flour or cornmeal. Scatter over the dough the fresh mozzarella, torn into pieces, and the Italian turkey sausages, removed from their casing and pinched into small pieces.
Oil the grill grates, place the reserved peppers on the pizza and slide it onto the grill. Cook, covered, until the sausage is opaque and the cheese is bubbling, about 15 minutes. Sprinkle with red pepper flakes and fresh basil leaves to serve, if desired.
Also try: ground lamb plus grilled chilies and smoked mozzarella.