Grilled Pizza with Fig and Sausage

Recipe Date:
September 6, 2013
Serving Size:
2
Cook Time:
00:20:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 lb purchased fresh pizza dough
  • 5 tbsps Pomegranate-cumin dressing, divided
  • 1 cup coarsely grated Fontina cheese
  • fresh arugula
  • 2 grilled sausages, sliced 1/3 inch thick
  • 6 fresh figs, quartered
  • 2 thin red onion slices, rings separated
  • 1 cup crumbled soft fresh goat cheese
  • arugula for pomegranate dressing
  • 7 1/2 tbsps extra-virgin olive oil
  • 4 1/2 tbsps white balsamic vinegar
  • 3 tbsps sliced fresh mint leaves
  • 1 1/2 tbsps pomegranate molasses
  • 1 tbsp ground cumin
  • 6 tbsps minced shallots
Directions

Blend all above ingredients

For pizza
Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute. Top with fresh arugula

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