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Combine
water and sugar in a food processor. Sprinkle in the yeast and let
stand until proofed
(foamy), about 10 minutes. Add oil, then the flour and salt. Process
until the dough comes together and away from the sides of the processor
bowl. Turn the dough out onto a floured work surface. Sprinkle the
dough with the fennel seed and begin to knead until the dough is
smooth and elastic, adding more flour a tablespoon at a time, if
the dough is sticky.
Lightly
oil a large mixing bowl. Add the dough, turning to coat with oil.
Cover the bowl with plastic and then a tea towel. Let stand in a
warm, draft-free area until it doubles in bulk, about 1 hour. Punch
the dough down. Knead dough in a bowl until smooth, about 2 minutes.
Set aside.
In
a medium bowl, whisk together the olive oil, vinegar, garlic, and
fennel seed; set aside.
Meanwhile,
fire up the grill. Crumble the sausage and arrange in a large skillet
that has been coated with DuPont SilverStone® non-stick. Brush
with some of the vinaigrette. Season with salt and pepper. Cook
the sausage on medium-high heat until lightly browned and cooked
through, adding the vegetables and cooking them until crisp-tender,
turning often. Set aside and return to the dough.
Divide
the dough into 4 equal pieces. Stretch each out onto a lightly floured
surface to about 8 inches round. Place the rounds onto a heated
grill and cook until the top of the dough puffs and the underside
is crisp. Turn over and grill until cooked, about 1 minute. Remove
and grill remaining rounds. Sprinkle each round evenly with the
Fontina cheese, Parmesan, and Mozzarella.
Add
the sausage mixture, then the tomato, chives, and fennel seed. Drizzle
with the remaining vinaigrette and return the pizzas to the grill.
Close the lid (or cover the pizzas with foil) and grill until the
cheese melts and the dough is cooked through and browned. Using
tongs to rotate pizzas for even cooking. Serve immediately.
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