Recipe courtesy of Liberty Market

Grilled Sicilian Sausage Pizza

  • Level: Easy
  • Total: 7 hr 40 min (includes rising time)
  • Active: 1 hr 10 min
  • Yield: Four 11-inch pizzas
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1 tablespoon extra-virgin olive oil, plus for the pan

2 pounds all-purpose flour, plus for dusting

1 tablespoon kosher salt 

1 teaspoon dried yeast 

2 1/2 cups ice-cold water 


2 white onions, halved and sliced 1/4-inch thick

1 tablespoons extra-virgin olive oil, plus more for finishing 

2 cups canned tomatoes, preferably San Marzano

1/4 cup fresh basil 

1 garlic clove, minced 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

All-purpose flour, for dusting

3 cups shredded mozzarella cheese

3 cups grilled sausage, sliced on a bias 

2 cups fresh ricotta cheese

1 heaping tablespoon fresh oregano leaves, minced 

1 heaping tablespoon fresh rosemary leaves, minced 

1 heaping tablespoon fresh sage leaves, minced 

1 heaping tablespoon fresh thyme leaves, minced 


  1. For the dough: Lightly oil a baking sheet with some olive oil. Add the flour, salt and yeast to the bowl of a stand mixer. Using a dough hook, mix for 2 minutes. With the mixer running, slowly add the ice water and 1 tablespoon of olive oil and mix until smooth. Portion the dough into four 7-ounce balls and put them on the oiled baking sheet. Cover the dough with a clean kitchen towel and refrigerate until doubled, which can take anywhere from 3 to 6 hours, depending on the humidity level.
  2. For the pizza: Meanwhile, preheat the oven to 400 degrees F. Toss the sliced onions with some olive oil, spread on a baking sheet and roast until tender, about 30 minutes.
  3. Combine the tomatoes, basil and garlic in a blender and blend until smooth. Season with salt and pepper, to taste. Refrigerate while the dough rises.
  4. When the pizza dough is about ready, put a pizza stone in the oven and increase the heat to 500 degrees F. Dust a clean work surface with some flour. Working in batches, roll or stretch a ball of pizza dough into an 11-inch circle. Spread 1/2 cup of sauce over each pie, leaving a 1-inch border unsauced. Sprinkle 3/4 cup of mozzarella over the sauce, then scatter 3/4 cup of sliced sausage and 1/2 cup of roasted onions on top. Then dollop 1/2 cup of ricotta around the sausage.
  5. Slip the pie onto the hot pizza stone and cook until the crust is crisp and slightly charred and the cheese melted, about 5 minutes. Top the pie with a sprinkle of oregano, rosemary, sage and thyme. Add a pinch of salt and pepper to taste to each pie. Finish with a drizzle of olive oil and serve. Repeat with the remaining dough and toppings.