1 lb fresh pizza dough
4 Tbsp canola oil
2 cups packed shredded mozzarella
1 large onion, thinly sliced and sweated
1 bell pepper, seeded and thinly sliced
¾ lb Italian sausage, cooked and drained
2 cups trimmed fresh spinach
Preheat grill to medium high. On lightly floured surface, roll half of dough into 12-inch oval. Transfer to floured baking sheet. Repeat with remaining dough. Brush top of each dough oval with 1 tablespoon oil. Place on grill oiled-side down. Grill about 4 minutes. Remove from grill. Place back on baking sheet with grilled-side down. Brush top of each dough oval with 1 tablespoon oil. Turn over so grilled sides are up. Top with half of cheese. Sprinkle with onions, peppers, sausage, spinach, and remaining cheese. Grill, covered, for 4 minutes. Cut each pizza into 12 pieces. Serves 12 (2 pieces per serving).
Wine Recommendation—Tassel Ridge Iowa Marquette Rosé, or if you prefer a sweeter wine, Tassel Ridge American Pink Catawba
We have a choice of wine for you with this flatbread recipe which is great for tailgates. Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. If you’d like a sweeter wine, American Pink Catawba will fill the bill. Made entirely from Catawba grapes, American Pink Catawba is a refreshing, semi-sweet, fruity rosé with pineapple and other tropical fruit aromas and green apple and citrus flavors on the palate.
Category : KIOA Recipe of the Week Posted on September 26, 2016