Little Italy’s favorite street sandwich—Italian sausage and peppers—comes to life on top of this crispy, smoky pizza crust. This way you get more toppings and less bread. Now that’s amore!
烤架预热,surfa洒你的工作ce generously with grits or polenta. We find that a cutting board, the back of a sheet pan, or a pizza peel works best. Place the dough in the middle of the surface and roll in the grits until the ball is evenly dusted. Drizzle the dough generously with oil (the oil helps generate the crispy crust). Then roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Your ultimate goal is to get the dough 1/8 to 1/4 inch thick. Shape your dough according to your grill configuration (long and narrow if you have a three-burner gas grill or charcoal grill; rounder if you have a two- or four-burner gas grill). Don’t worry about making it perfect—organically shaped crusts are part of the charm of grilled pizza.
If using a gas grill, switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
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