PreP: 40 minutes riSe: 45 minutes
Stand: 15 minutes Bake: 8 minutes
Grill: 11 minutes oven: 400°F
1 package active dry yeast
1¼ teaspoons sugar
1 cup warm water (105°F to 115°F)
¼ cup olive oil
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
12 ounces bulk pork sausage
1 cup Alfredo pasta sauce
4 ounces thinly sliced cooked ham,
cut into strips
4 ounces sliced bacon, crisp-cooked,
drained, and crumbled
¾ cup chopped red and/or green
½ cup chopped red onion (1 medium)
2 cups shredded mozzarella cheese
Nonstick cooking spray
1. The day before: In a small bowl sprinkle
yeast and ¼ teaspoon of the sugar over the
warm water. Let stand about 5 minutes or until
yeast is bubbly. Stir in 2 tablespoons of the oil.
2. In a food processor combine flour, salt,
pepper, and the remaining 1 teaspoon sugar.
Cover and process with several on/off pulses
just until combined. With the processor
running, pour yeast mixture through feed
tube in a steady stream. Process for 1 minute.
Transfer dough to a lightly greased bowl,
turning once to grease surface of dough. Cover
and let rise in a warm place until double in size
(about 45 minutes).
3. Preheat oven to 400°F. Line two large
baking sheets with parchment paper; set aside.
Punch dough down. Turn dough out onto a
lightly floured surface. Divide dough into four
portions.* Cover and let rest for 15 minutes.
Pat or roll each portion of dough into an 8-inch
circle. Place on the prepared baking sheets;
brush tops with the remaining 2 tablespoons
oil. Bake about 8 minutes or until firm but not
brown; cool. Place crusts in a storage container
and chill overnight.
4. Meanwhile, in a large skillet cook sausage
over medium-high heat until brown, using a
wooden spoon to break up meat as it cooks.
Drain off fat; cool. Transfer cooked sausage to a
storage container; cover and chill overnight.
5. Tailgate day: Tote crusts, cooked
sausage, pasta sauce, ham, bacon, sweet
pepper, onion, and cheese in an insulated
cooler with ice packs.
6. At the tailgating site prepare grill (with a
cover). Lightly coat one side of each crust with
cooking spray. For a charcoal grill, carefully
slide two of the crusts, coated sides down, onto
the lightly greased grill rack directly over low
coals. Cover and grill about 1½ minutes or until
bottoms are light brown and firm (tops will be
dry but soft). Transfer crusts, grilled sides up,
to a flat baking sheet.
7. Spread each crust with ¼ cup of the pasta
sauce. Top with one-fourth of the sausage, ham,
bacon, sweet pepper, and onion. Sprinkle with
½ cup of the cheese. Transfer pizzas from the
baking sheet to the grill rack. Cover and grill
for 4 to 6 minutes more or until crusts are crisp
and cheese is melted, moving pizzas around
to brown evenly. (For a gas grill, preheat grill.
Reduce heat to low. Carefully slide two of the
crusts onto lightly greased grill rack over heat.
Cover and grill as above.)
8. Repeat with the remaining two crusts and
the remaining toppings. Cut each pizza into
four slices. Makes 4 pizzas (16 slices).
*Tip: If desired, divide the dough in half and
roll each portion into a 12-inch circle. Divide
toppings between pizzas.
Must-have equipment: an insulated cooler
with ice packs, an on-site grill (with a cover),
and a flat baking sheet
Per SliCe: 317 cal., 20 g fat ( 7 g sat. fat),
44 mg chol., 732 mg sodium, 21 g carbo., 1 g fiber,
15 g pro.
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