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Spicy Fennel Sausage Pizza with Manchego and Pea Pesto

Spicy Fennel Sausage Pizza with Manchego and Pea Pesto

With a Par-Baked Crust
By: Morgan Ione
What to know
Suggested Briq
Grill temperature
800°
Skill level
Intermediate
Prep time
30 mins
Total time
90 mins
Feeds
2-4
Ingredients
1
ball pre-made pizza dough
Flour for rolling out dough
Cornmeal for dough and peel
¾ lb
ground chicken sausage
1 ½ tsp
fennel seeds
1 ½ tsp
red pepper flakes
1
bunch fresh mint
1 cup
frozen peas
3
lemons with thin skin (Meyer if you can find them)
8 oz
Manchego (or Parmesan) cheese, shredded
3 tbsp
olive oil
Sea salt to taste
Step 1
Remove the dough from the refrigerator or freezer and bring it to room temperature. This is important as it will rip and won’t pull into shape properly if it’s too cold.
Step 2
In a food processor, combine 1 cup packed fresh mint leaves, 3⁄4 cup thawed peas, 3 tablespoons of olive oil, 1⁄2 cup of manchego cheese, and a pinch of salt. Pulse to a rough chop consistency.
Step 3
In a pan, sauté the ground sausage with the fennel seeds, red pepper flakes, and a pinch of salt until cooked. Remove from the mixture from the pan and reserve in a bowl.
Step 4
Slice the lemons into thin wheels and then cook them in the same pan as the sausage was cooked in, over medium heat. Pay attention and flip them as soon as the bottom side begins to caramelize. Remove from the pan reserve in a bowl.
Step 5
Remove the grill grates and place the pizza stone over the heat spreader. Remove the cutting board from the side table. Using a high heat briq, preheat the grill to 800°F.
Step 6
Dust your hands and the countertop with flour and begin to stretch your dough ball into the shape of the pizza peel. Press from the center out, pulling the edges and working the dough until it reaches the desired shape and size. Use flour or olive oil as needed so the dough does not stick to your hands and rip.
Step 7
Dust the pizza peel well with cornmeal, transfer the dough to the peel. Par-bake it for 3 minutes on the stone, then remove to cover with toppings.
Step 8
Cover the dough with the pea pesto, sausage, lemons, and the remaining whole peas. Resist the urge to top it too heavily or it won’t cook well!
Step 9
Transfer the pizza to the stone on the grill with a swift shove/push motion of the peel, shaking it a bit if needed to get it off. This is the most difficult part of the recipe! I often have a large spatula on hand to help guide it off if I’m really having a tough time.
Step 10
Close the lid and cook for about 3 minutes. Check it and cook a few more minutes as needed. Remove when the crust has risen and is browning and cheese has melted.
Step 11
Using the peel, remove the pizza from the grill and transfer to a safe cutting surface. Using a vegetable peeler, slice long thin pieces of manchego on top of the pizza. Slice and serve hot.
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