The Great Greek Grilled Pizza

The Great Greek Grilled Pizza
Photo by Christopher Hirsheimer


  • 1 ball prepared pizza dough, at room temperature
  • Kosher salt to taste
  • 3 Tbs. olive oil, divided
  • 1 small zucchini, cut lengthwise into thin ribbons with a vegetable peeler or mandoline
  • 12 oz. raw spicy lamb sausage (ideally merguez sausage)
  • Leaves from 4 sprigs fresh oregano or 2 tsp. dried
  • ¼ cup black olive tapenade (store-bought or homemade)
  • + 6 more ingredients
    • ½ small red onion, thinly sliced and separated into rings
    • 12 cherry tomatoes, quartered
    • ¼ cup uncooked grits or polenta, for rolling the dough
    • 1-½ cups grated smoked mozzarella cheese
    • ½ cup crumbled feta cheese
    • Freshly ground black pepper to taste

Preheat a medium sauté pan over medium-high heat for 1 to 2 minutes. Remove the sausage from the casing and “scramble” in the pan, breaking up any clumps, until fully cooked. Drain on paper towels and reserve for topping. For a gas grill, heat the grill by setting all burners on high. Close the ...

View full recipe at Fine Cooking


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