whats a good recipe for a spicy pizza on the grill??

Question

and i do mean spicy pizza that u cook on the grill. oh and plzz give ingredients and directions/preparations...oh and THANKS

Answer 1

try this one..

Grilled Pizza With Spicy Italian Sausage

Authentic Italian style pizza from the grill! Though this may be somewhat time consuming, it is worth the wait. The dough is a snap to make; the pizzas are small and easy to manage; and since the sausages and colorful summer vegetables are also grilled, there's almost nothing to clean up. After you try this recipe once, you'll erase the local pizza joint's number from your speed dial. It doesn't get much better!

DOUGH
1 cup warm water (105 F to 115 F)
1 tablespoon sugar
1/4 ounce dry yeast (1 envelope)
3 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon chopped fresh rosemary
TOPPINGS
3/4 cup olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 lb hot Italian sausages
2 bell peppers, cored, sliced (red or yellow)
1 large red onion, peeled, cut into 1/2-inch wedges
FINAL PREPARATION
2 cups grated mozzarella cheese
1/2 cup freshly grated parmesan cheese
2 cups crumbled chilled soft fresh goat cheese (such as)
montrachet
4 plum tomatoes, halved, seeded, chopped
3/4 cup chopped green onion tops

GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
DOUGH.
Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes.
Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
Turn dough out onto floured work surface.
Sprinkle with rosemary.
Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel.
Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
Punch down dough. Knead dough in bowl until smooth, about 2 minutes.
Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
TOPPINGS.
Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
Prepare Grill (medium heat).
Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper.
Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
FINAL PREPARATION
Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
Turn rounds over. Grill 1 minute.
Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
Repeat with the remaining 2 dough rounds.
Sprinkle each with 1/4 of mozzarella and Parmesan.
Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil.
Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.

Grilled Pizza

This was so much fun!! and so good!! Can't wait to do it again. Stretching the dough instead of rolling it makes it nicely uneven, creating crispy textures. We topped with sliced tomatoes, sliced mushrooms, tender crisp asparagus and parmesan cheese, sprinkled with oregano and thyme. We just used one dough ball. from the local newspaper.
by Derf.

1 (1 lb) package frozen bread dough
toppings of your choice
prosciutto
sliced tomatoes
fresh asparagus
shaved parmesan cheese
onions
herbs (etc)
For the seasoning
1 cup extra virgin olive oil
2 teaspoons ground oregano
1 teaspoon onion powder
3/4 teaspoon ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
chopped tomatoes (optional)
chopped onions (optional)
chopped fresh basil (optional)

to make the seasoning: In a small ssaucepan combine all the seasoning ingredients.
Whisk over low heat just until warm and oil becomes fragrant.
Remove from heat and let rest for 2 hours at room temperature.
The Pizza bread: Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls.
Stretch out the dough to the size of the baking sheet.
Place the stretched dough on the back of the baking sheet.
Stir the seasoned oil and liberally brush the surface of the dough.
Turn the baking sheet (like a big spatula) with the dough directly onto cooking grate.
Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil.
Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes.
Don't worry if the crust bubbles, it will deflate when turned over.
Slide the dough onto the baking sheet and flip the ungrilled side onto the grill.
Brush the top with more oil and continue to grill for 3 to 4 minutes.
Remove from grill and cool slightly on a cooling rack.
Add toppings, return to grill, close lid and grill to desired doneness (cheese melts etc.) Repeat grilling procedure for 2 remaining balls of dough.



Pizza On The Grill

PIZZA ON THE GRILL
Yield: 4 Servings

---DOUGH--
1 ts Salt
1 1/2 c Warm water divided
-110-115 degrees
2 ts Light brown sugar
2 pk Fast rising yeast oregano
3 1/2 c Unbleached white flour
1/4 c Corn meal
4 tb Olive oil divided
1/4 c Whole wheat flour

---SAUCE--
Salt to taste
4 Minced large cloves garlic
1/2 c Whipping cream
3 tb Chopped fresh basil
3 tb Chopped fresh
-oregano
8 Ripe italian plum tomatoes
-peeled, seeded and chopped
3 tb Unsalted butter

--TOPPINGS-
Olive oil
Other toppings as desired
1/2 c Gorgonzola cheese
-crumbled

DOUGH:
Measure 1/2 c warm water in a bowl. Add sugar
: and yeast and stir to dissolve. Let stand at least 5
: minutes to proof (froth forms on top). Meanwhile, sift
: together into a large bowl the white flour, wheat flour,
: corn meal and salt. Make a depression in the middle and
: add 3 Ts of the olive oil and 1 c warm water.
: Add yeast mixture. Mix all ingredients with your hands and
: gather together and place on floured board. Knead about 10
: minutes, adding more flour if dough is sticky, to form a
: smooth, elastic mass. Grease a large bowl with olive oil.
: Add dough, turning it to coat top. Cover and let rise in
: warm place, draft-free location until doubled in size (45
: minutes for fast rising yeast, 1 1.2 hours for regular).
: While dough is rising make sauce by melting butter in a
: saute pan. Add garlic and saute for one minute. Add
: tomatoes and cook 2 minutes, stirring constantly. Add
: cream, basil and oregano and bring to a boil, remove from
: divide into 6 equal pieces and, on floured surface, roll
: out to desired shape about 1/2 inch thick. Coat both sides
: of shaped crust with olive oil, then place on grill
: directly over fire until upper surface begins to bubble
: (about 2 minutes). Fire must be very hot and grill must be
: clean (coals should be red with a small flame, like a
: steak fire; this is important). Watch crust closely and
: rotate with spatula if necessary. Remove crust and turn
: cooked side up (it should be golden brown). Brush with
: olive oil, sauce, cheese and desired toppings. Sprinkle
: some olive oil over each pizza. Return for final cooking
: (2-4 minutes), rotating for even cooking.

Answer 2

The simplest.....
Chop up some jalapeno peppers and onions
Roll out your pizza dough
Brush with olive oil and grill to heat up
Take off
Then sprinkle the peppers and onions on top
Sprinkle some grated or chunked mozzarella cheese
Throw on the grill for about 10 - 15 minutes till cheese melts
The beers were tasting good, so I really can't be sure of the time. Just let the cheese melt.
Adjust with any hot pepper topping and cheeses.
The choices are endless.

Answer 3

cover the grill with enough hot wingd so u can flip and iti"l sizzle the cheese onto your slice without drippen be careful if its yur last match cause i never tried it franks hot sauce is good