Delicious Homemade Pizza: Tyler Florence's Grilled Pizza with Mozarella di Bufala and Sausage

Top chefs share their favorite “pie” recipes and a dash of inspiration.


| June/July 2008


Grilling gives pizza a nice smoky flavor. Mozzarella di Bufala is mozzarella made with the milk of water buffalo. You can buy it imported, packed in water. The topping is added at the end, after the crust has grilled. Makes one 14- to 15-inch oblong pizza.

• Pizza dough 
• Extra virgin olive oil
• 1 1/2 pounds sweet Italian sausage, in links
• 1 1/2 pints red cherry tomatoes
• 1 1/2 pints yellow cherry tomatoes
• 2 garlic cloves, minced
• Leaves from 1 bunch of fresh basil, torn into pieces
• Two 8-ounce balls fresh Mozzarella di Bufala, drained
• Kosher salt
• Freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano cheese

1. On a lightly floured work surface, roll and stretch pizza dough into a cylinder. Cover it and let it rest 15 minutes; this makes it easier to roll out.

2. Meanwhile, preheat an outdoor gas or charcoal grill until it’s very hot.

3. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil onto towels. Carefully and quickly, wipe the hot grill with the towels to make a nonstick surface.

4. Grill sausages until cooked through, turning with tongs. Set aside. Keep grill hot to make the pizza.





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