Grilled Supreme Pizza

 
Cook Time

15 Minutes

Difficulty

Moderate

Prep Time

120 Minutes

Servings

4

 

Ingredients

For the dough, 2 1/4 (1 packet) Active Dry Yeast
For the pizza, 1/2 Can Rinsed and Drained Black Olives
For the dough, 5 cups Flour
For the pizza, 1 Package (12 oz) Mozzarella Cheese, Shredded
For the pizza, 1/2 Cup Sliced Mushroom
For the dough, 1/4 Cup Olive Oil
For the pizza, 1/2 Cup Sliced Green Pepper
For the pizza, Pepperoni, Slices
For the pizza, 2 Tablespoons Pit Boss Champion Chicken Seasoning
For the pizza, 1 Cup Pizza Sauce
For the pizza, 1/2 Red Onion, Chopped
For the dough, 1/2 Teaspoon Salt
For the pizza, 1/2 Package Raw Sausage
For the dough, 1 2/3 Cup Room Temperature Water

Cooking Method

  1. For the dough: in a large bowl, mix the water and yeast together. Let sit for 10 minutes, or until the yeast smells fragrant and is foamy. Stir in the olive oil and salt, then mix in the flour. Knead the dough together until a rough ball of dough forms, then knead the dough for 7-10 minutes, or until the dough is smooth and elastic. Place the dough ball in a large bowl, cover with a loose dish towel and let rise in a warm place for 2 hours.

  2. When the dough has finished rising, remove it from the bowl, cut the dough in half and save for later. Then roll the other half into a round. Place the round onto a pizza pan and begin to build your pizza. Top with pizza sauce, then sprinkle with one tablespoon of Champion Chicken seasoning. Top with cheese, peppers, onion, mushroom, olives, pepperoni and sausage, then sprinkle the rest of the Champion Chicken over the top of the pizza.

  3. Preheat your Pit Boss Grill to 400F. Grill the pizza for 7-10 minutes, or until the sausage is fully cooked and the crust is golden and crispy. Remove from the grill, slice, and serve.

Delicious, Wood-Fired Flavor

 

taste

simple, all-natural wood flavor

versatility

8-in-1 cooking
features & options

simple

simple as 1, 2, 3.
fill. set. cook!

consistent

create your favorite
dishes with no surprises

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