Grilling has long been regarded as a summer activity, and grilled hot dogs and hamburgers have become synonymous with backyard fun. Now that we’ve settled into fall and the air has grown crisper, grills across the country are sitting unused, gathering dust and, soon, snow.
We’re here to change that. There are few things more enjoyable than enjoying a nice glass of wine on a cool night around a fire with friends — so why not swap that fire for your grill? When your grill is cranking out pizzas as delicious as this one, you won’t even notice the chill in the air.
The dough is crisped and charred to perfection, creating an at-home wood-fired pizza oven affect. It’s then topped with creamy ricotta cheese, mozzarella, roasted acorn squash, spicy sausage and thin lemon slices and finished off with a hit of cool, fresh, lemony arugula. This pizza is full of simple ingredients that, when layered together, create a complex and exciting dish. Prophecy Sauvignon Blanc provides the perfect palate refresher between bites to keep you coming back for more, the delicate mineral notes in the wine acting as the perfect counterbalance to the perfect storm of smoky, spicy and sweet that the pizza presents.
Brought to you by our friends at Prophecy Wine.
- 2 cups bread flour
- 1 1/2 cups all-purpose flour, plus more for rolling
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 2 tablespoons good olive oil
- 1 1/2 cups water, 110°F
- Nonstick spray
- 2 teaspoons red chili flakes, divided
- 4 tablespoons local honey, divided
- 2 tablespoons olive oil
- 1 small acorn squash
- 1 1/2 cups ricotta cheese
- 1/4 cup mozzarella cheese, shredded
- 1/2 cup spicy Italian sausage, cooked
- 1/2 lemon, halved and thinly sliced
- 1 cup arugula
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon parmesan, freshly grated
For the dough
Add all dry ingredients to the bowl of a stand mixer and mix on low to combine. While the mixer is running, add the olive oil, then water and beat until the dough forms a ball. If it is still sticky, add 1 tablespoon of all-purpose flour at a time until the dough forms a ball and is no longer sticky.
Turn the dough out onto a floured surface and knead into a firm ball.
Spray a medium bowl with nonstick spray, add the dough and cover with plastic wrap. Leave at room temperature for 1 hour.
Turn the dough out onto a floured surface and divide into 2 equal balls. Cover each piece with plastic wrap and leave to rest for 10 minutes.
For the pizza
Heat grill to medium-high heat. Heat oven to 400°F.
On a floured surface, roll pizza dough flat. Place dough on a pizza peel, oil grill grates, and transfer dough to the grill. Cook for 3 minutes on each side, then remove from grill back to pizza peel.
Meanwhile, whisk 1 teaspoon chili flakes, 2 tablespoons honey and olive oil in a large bowl. Using a sharp knife, slice acorn squash in half vertically, remove seeds, and cut into ½-inch-thick slices. Add to bowl and toss to coat. Spread evenly on a parchment paper–lined tray and roast for 20-30 minutes or until soft.
Remove acorn squash from oven. When cool enough to handle, remove skins.
Spread ricotta evenly all over the pizza dough, leaving a ¼ inch border. Sprinkle the mozzarella evenly, then add the acorn squash, leaving about 1 inch between pieces. You may have some leftover. Sprinkle the sausage, lemon slices and chili flakes evenly over the squash. Return to the grill for 3-4 minutes or until all cheese is melted.
Meanwhile, toss arugula with lemon juice and salt.
Drizzle honey a in zigzag formation across the pizza. Top with arugula salad, sprinkle with Parmesan and serve.