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Grilled Rosemary Pizzas

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“Using your bbq to make pizza is great - nothing beats the smokey-toasty flavour of the crust!”
1hr 15mins
4 pizzas

Ingredients Nutrition


  1. For dough: Combine water and sugar in processor.
  2. Sprinkle yeast over; let stand until foamy, about 10 minutes.
  3. Add oil, then 3 cups flour and salt.
  4. Process until dough comes together, about 1 minute.
  5. Turn dough out onto floured work surface.
  6. Sprinkle with rosemary.
  7. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.
  8. Lightly oil large bowl.
  9. Add dough; turn to coat with oil.
  10. Cover bowl with plastic, then towel.
  11. Let stand in warm, draft-free area until dough doubles, about 1 hour.
  12. Punch down dough.
  13. Knead in bowl until smooth, about 2 minutes.
  14. For toppings: Whisk first 4 ingredients in medium bowl.
  15. Let vinaigrette stand 15 minutes at room temperature or refrigerate for up to 2 hours.
  16. Prepare bbq (medium heat).
  17. Arrange sausages, peppers and onion on baking sheet.
  18. Brush with some of vinaigrette.
  19. Sprinkle with salt and pepper.
  20. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausage and 8 minutes for peppers and onion.
  21. Transfer sausage and vegetables to cutting board.
  22. Cut sausages into ½-inch pieces and peppers into thin strips.
  23. To finish: Add coals to bbq, if necessary.
  24. Divide dough into 4 equal pieces.
  25. Stretch out each piece on floured surface to 9-inch round.
  26. Place 2 dough rounds on grill.
  27. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
  28. Turn rounds over.
  29. Grill 1 minute.
  30. Transfer to baking sheet with well-grilled side up.
  31. Repeat with remaining 2 dough rounds.
  32. Sprinkle each with ¼ of mozzarella and Parmesan.
  33. Top each with ¼ of sausage, peppers and onion, then with ¼ of goat cheese, tomatoes and green onions.
  34. Drizzle each with 1 ½ tblsps vinaigrette.
  35. Using large metal spatula, return 2 pizzas to grill.
  36. Close grill or cover pizzas loosely with foil.
  37. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 5 minutes.
  38. Transfer to plates.
  39. Repeat grilling for remaining 2 pizzas.

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