Grilled Sausage and Ricotta Pizza Sandwich

Serious Eats

Ready in: 60 minutes
Servings: 4

Ingredients

  • 1 cup fresh basil leaves
    Produce;Spices and Seasonings
  • 3 garlic cloves, minced
    Produce
  • 3/4 teaspoon garlic powder
    Spices and Seasonings
  • 4 Italian sausages, split lengthwise
    Meat
  • 2 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • 2 teaspoons dried oregano
    Produce;Spices and Seasonings
  • 6 tablespoons canned Parmesan cheese
    Cheese
  • 2 (1-pound) store-bought pizza dough (See Notes)
    Refrigerated
  • 2 (28-ounce) cans plum tomatoes, coarsely chopped
    Produce
  • 1 teaspoon red pepper flakes
    Spices and Seasonings
  • Salt and pepper
    Spices and Seasonings
  • 1/4 cup semolina flour
    Health Foods;Baking
  • 4 ounces whole milk ricotta, crumbled
    Cheese
  • 2 tablespoons tomato paste
    Pasta and Rice
  • 4 tablespoons (2 ounces) unsalted butter, melted
    Milk, Eggs, Other Dairy
  • 1 small yellow onion, finely chopped
    Produce

Steps

  • For the Bread: Adjust oven racks to upper middle and lower middle positions and preheat oven to 450°F. Sprinkle 2 tablespoons semolina over 1 baking sheet. Sprinkle remaining 2 tablespoons on second baking sheet.
  • Using fingertips, gently press 1 pizza dough into prepared baking sheet, creating a 10- by 14-inch rectangle; repeat with second dough and baking sheet.
  • Brush each dough with 2 tablespoons butter.
  • In small bowl, combine, Parmesan, oregano, and garlic powder. Sprinkle entire mixture over buttered dough and gently press in with fingertips.
  • Bake for 15 to 20 minutes until puffed and golden, alternating baking sheets’ positions halfway through baking.
  • Transfer to cooling racks and cool to room temperature.
  • For the Sauce: Meanwhile, heat oil over medium-high heat in large heavy-bottomed saucepan until shimmering.
  • Add onion and cook, stirring, until softened and translucent, about 5 minutes.
  • Add tomato paste, garlic, and red pepper flakes and cook, stirring, until fragrant and paste begins to darken, 1 to 2 minutes.
  • Drain and discard liquid from 1 can of tomatoes and stir in along with second can of tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, mashing tomatoes with stirring spoon, until sauce thickens, about 15 minutes. Reserve 1/4 cup basil and stir in the rest.
  • For the Sausages: Split sausages in half lengthwise and brush all sides with 1 tablespoon oil.
  • Heat grill or grill pan and brush with remaining 1 tablespoon oil. Cook until charred and no longer pink, 5 to 7 minutes.

Nutrition

  • Calories: 1294.49  cal  (64.72%)
  • Fat: 63.68  g  (97.97%)
  • Saturated Fat: 24.02  g  (150.15%)
  • Carbohydrates: 139.91  g  (46.64%)
  • Sugar: 27.32  g  (30.36%)
  • Cholesterol: 125.23  mg  (41.74%)
  • Sodium: 2897.12  mg  (125.96%)
  • Protein: 44.44  g  (88.88%)
  • Vitamin A: 4323.24  IU  (86.46%)
  • Vitamin C: 61.48  mg  (74.52%)
  • Vitamin K: 69.34  µg  (66.04%)
  • Vitamin B1: 0.9  mg  (59.78%)
  • Selenium: 40.12  µg  (57.32%)
  • Iron: 10.07  mg  (55.94%)
  • Potassium: 1416.39  mg  (40.47%)
  • Manganese: 0.8  mg  (40.11%)
  • Fiber: 9.99  g  (39.97%)
  • Vitamin B6: 0.78  mg  (38.86%)
  • Vitamin B3: 7.1  mg  (35.49%)
  • Phosphorus: 347.85  mg  (34.79%)
  • Vitamin E: 4.29  mg  (28.63%)
  • Folate: 99.87  µg  (24.97%)
  • Calcium: 239.05  mg  (23.9%)
  • Vitamin B2: 0.39  mg  (22.82%)
  • Zinc: 3.23  mg  (21.53%)
  • Copper: 0.43  mg  (21.43%)
  • Magnesium: 81.25  mg  (20.31%)
  • Vitamin B12: 1.13  µg  (18.89%)
  • Vitamin B5: 1.11  mg  (11.12%)
  • Vitamin D: 0.25  µg  (1.67%)

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