Grilled Lamb Sausage Pizza with Caramelized Onion and Feta

by Food Hound on March 22, 2011

in Breads and Muffins, Main Dishes, Meat, Pizza

There is a part of “Eat, Pray, Love” in which Elizabeth Gilbert says she eats the world’s best pizza in Naples.

That’s funny, because I don’t live in Naples. And if she didn’t have pizza at my house, then she clearly didn’t have the best 🙂
Too bad Elizabeth Gilbert didn’t know about it, or she could have bypassed all that time in Naples and spent more time canoodling with Javier Bardem in Bali. I forget his character name, but I enjoy the thought of canoodling with Javier Bardem in Bali.
You may recall back when the Food Hound was just a wee speck in the blogosphere that the Booze Hound and I took a very food-and-baseball-centric trip to Boston. ‘Twas during this trip that I had The Best Pizza Ever, which inspired me to copycat it this weekend and make The Best Pizza Ever At Home.

The secret ingredient is the same now as it was then: lamb sausage. I don’t have enough time to tell you all the wonderful things about lamb sausage, but know this: it is the ultimate pizza condiment. It’s a little exotic, it’s a little spicy, and a lot awesome. Nestled among its best friends, caramelized onions and feta cheese, it creates the ultimate Greco-Roman feast 🙂
Lamb Sausage Pizza With Caramelized Onion and Feta

Serves 4
1 lb lamb sausage
1 onion, thinly sliced and separated into rings
Good quality olive oil
1 8-oz package Italian Blend cheese
4 oz crumbled feta cheese
1 tsp Greek seasoning (optional, but I love Penzey’s Greek Seasoning!)
1. Preheat the grill at high heat.
2. Brown sausage over medium-high heat until cooked all the way through. Transfer sausage to a small bowl, leaving the gorgeous drippings in the pan.
3. Caramelize the onion in the gorgeous drippings (you know it’s gonna be a good night!) until golden. Transfer onion to a small bowl.
4. Roll pizza dough out on a well-floured surface to about a 12″x 16″ rectangle (this dough rolls out best when it’s cold). Drizzle one side of dough with a generous amount of olive oil and spread with a pastry brush to coat.
5. Turn the heat on the grill down to low, and place the dough oiled-side down on the grill. There is no attractive way to accomplish this task- you will get a “rustic” looking product, which is fun 🙂 Let the dough cook for a few minutes (about 5) while you bring all the other ingredients outside to the grill station.
6. Oil the top of the crust and flip when it’s cooked on the first side.
7. Spread the onions, sausage, cheeses and Greek seasoning on the first grilled side of the pizza. (If you are using another pizza recipe with this dough, this it where you layer all your toppings, minus garnishes like green onions or fresh herbs- they go on once off heat).  Close the lid and let it cook long enough for the bottom of the crust to cook and the cheeses to melt, about 7-9 minutes. It’s on low heat, so burning is not a huge concern. When everything is the perfect melty consistency, slide the pizza onto a cutting board. Cut, serve, love.
(**If you prefer making pizza in the oven instead of on the grill, here is the link to my fave pizza dough for the oven + baking instructions!)
Homemade Grilling Pizza Dough
Adapted from Cooking Light
This is the pizza dough for the lazy hound! No rising! Nearly the whole thing is made with the stand mixer, and the process takes about 25 minutes, including mixing time. I always keep some in the freezer, and then you look like Ina Garten when you can just whip up homemade pizza any old time you like.  This dough is firmer and drier than other doughs, making it perfect for grilling.
Yield: 2 pizzas or 8 calzones
1 package active dry yeast (about 2 1/4 tsp)
1 c warm water (100-110 degrees F)
1 1/4 c cold water
2 T olive oil
1 tsp sugar
1 tsp salt
5 1/2 c unbleached bread flour, divided
Cooking spray
1. Dissolve yeast in 1 c warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 c cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes. Mix on low 6 minutes, or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic, about 2 minutes. Add enough of the remaining 1/4 c flour, 1 T at a time, to prevent dough from sticking to hands.
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for one hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator. (This is my preferred method! Easy for weeknight meals!)

{ 18 comments… read them below or add one }

Bo March 22, 2011 at 2:54 am

I’ve not read the book or seen the movie, but this seriously does look like some good pizza.


Gerry S. March 22, 2011 at 5:58 am

Wow, I have to try this. I’m trying not too drool on my keyboard!


Les rêves d'une boulangère (Brittany) March 22, 2011 at 10:14 am

What an absolutely delicious combination of flavours! I love caramelized onion and with lamb it would be even better. Thanks for this! I was wanting to make homemade pizza soon anyway


Joanne March 22, 2011 at 10:37 am

I need to find out where I can get lamb sausage around here. Because I have a feeling my life won’t be fulfilled until I try this!


Chris March 22, 2011 at 9:48 pm

Did you get the lamb sausage from Locust Grove Farms? I’ve got to get by there and get some LaMancha and Cumberland cheeses.

I don’t care for canoodling with Javier but I’ll take a slice of that pizza!


Design Wine and Dine March 22, 2011 at 10:08 pm

First off thank you for posting this dough recipe – sounds perfect for me too! I love lamb so much…in sausage form no different! I don’t love its price tag but am sure the sausage is far more affordable???

I want some of this now.


Indie.Tea March 23, 2011 at 6:31 am

I’ve just begun making my own pizza at home – literally this past Friday.
Yours sounds and looks delicious!


Katerina March 23, 2011 at 2:07 pm

Anything that has the name pizza in the title is perfect for me. I could practically live with pizza. This looks very appetizing!


XingyMingy March 23, 2011 at 3:56 pm

Where can I get lamb sausage? That sounds amazingggg 🙂 I must must must try this, being in the UK, and a student, all I have is the takeaway American stuff. Not really on the same scale as this 😉


Rita March 23, 2011 at 5:37 pm

A perfect pizza and I am keeping this one for my return to real cooking at home.Love the combination of ingredients.


Lynn March 24, 2011 at 12:38 am

I’ve seen several really fabulous pizza recipes lately — I need to start a list and work my way through them all. I think my 12-yo would put this one at the top!


The Modern Gal March 25, 2011 at 2:36 am

I like to think of myself as a pizza connoisseur, so I think I need to try this. When are you making it next? 🙂


Mary March 25, 2011 at 1:30 pm

This looks out of the ordinary. I live in an area where sheep are raised so finding ground lamb is no problem here. I really want to give this a try. I hope you have a great day. Blessings…Mary


Victor March 25, 2011 at 4:05 pm

I love making pizzas, lamb and caramelized onions sound really good together.


beyondthepeel March 25, 2011 at 7:29 pm

I’m making pizza tonight and I have caramelized onions! This looks so good.


Tammy March 25, 2011 at 7:42 pm

Wow how delicious!!! This is right up my alley!
Elizabeth Gilbert definitely missed out 🙂 loved that movie!



The answer April 2, 2011 at 3:59 pm

Kate, I think I’m going to try to make this tonight…I’ll let you know how it comes out 😉


The answer April 2, 2011 at 4:00 pm

ps…I love how my name defaulted to “The Answer”…what am I, Allen Iverson?


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