GRILLED SAUSAGE & PEPPER PIZZAwith Oregano Ricotta
Recipe courtsey of Bobby Flay

ArizonaFresh.com    Denmark Foods  7713 W. Golden Lane  Peoria, AZ  85345   623.979-4234   DenmarkFoods.com

Basil Vinaigrette:

½ C. fresh basil leaves
¼ C. white wine vinegar
1 T. honey
1/3  C. olive oil
Combine all ingredients and blend until smooth.

Preheat a grill and cook sausages on all sides until golden brown, remove from grill, slice and set aside. Brush onions and peppers with oil, season with salt and pepper and grill until soft and beginning to lightly char. Remove from grill and rough chop.
Mix together ricotta, 2T. of olive oil and oregano, salt and pepper to taste; set aside. Brush each dough round with oil and grill 2-3 min until golden brown, turn over and grill 1-2 minutes; remove from grill and place on a flat surface. Divide the fontina between the 4 rounds, top with sausage, onions and peppers. Place the rounds back on the grill with the cover closed until cheese melts, about 3-4 minutes.  Remove pizzas from grill, add dollops of ricotta and add a light drizzle of the vinaigrette. (Use any extra to dress a fresh green salad to accompany the pizza.)

1/2 - 1 lb. Denmark Foods’ Hot or Sweet Italian Sausage
1 Red Onion, cut into 1/2” thick slices

1 each, Yellow and Red bell pepper; seeded, cored and quartered
Olive Oil
Salt and Pepper

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1 batch pizza dough or store bought, rolled into 4 (6 or 8 inch rounds)
1/2 lb. grated fontina cheese
1 C. Ricotta cheese
2 T. Fresh  oregano

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