Grilled Sausage and Fennel Pizza

Grilling pizza adds a subtle smoky flavor to the finished pie, and is easy to make at home year-round in our grill pans. Start the dough on the stovetop, flip it, add toppings, and then finish the pizza in the oven. The superior heat distribution and retention of enameled cast iron creates a beautifully golden brown and crispy crust. Give the technique a try with this classic topping combo of mozzarella, sausage, fennel and basil, or feel free to experiment with your favorite topping ingredients

2/3 cup warm water, 110°F to 115°F

1 teaspoon active dry yeast

1 1/2 cups plus 2 tablespoons bread flour

3/4 teaspoon salt

1 1/2 tablespoons olive oil, plus additional for grill pan

1 cup tomato puree

2 cloves garlic, minced

1/2 teaspoon dried oregano

6 ounces sweet or spicy Italian sausage links

1/2 cup shredded mozzarella cheese

1/2 fennel bulb, cored and thinly sliced

Fresh basil, sliced

Crushed red pepper flakes, optional

Place water and yeast in a small mixing bowl and stir to combine. Let stand until yeast is foamy, about 5-10 minutes.

Place flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Mix on medium-low speed briefly to combine. Add yeast mixture and olive oil, and mix on medium speed until combined. Continue kneading dough until smooth and elastic, about 5 minutes. Shape dough into a ball and place on a lightly floured work surface. Cover with plastic wrap and let rest until doubled in size, about 1 1/2 hours.

Meanwhile, place tomato puree, garlic and oregano in a small mixing bowl and stir to combine. Set aside.

Heat a grill pan over medium-low heat. When the pan is hot, brush the ridges lightly with olive oil. Grill the sausages until cooked through, golden brown and have an internal temperature of 160°F. Let sausages cool slightly and then slice crosswise into 1/2-inch rounds. Set aside and wipe out grill pan.

Preheat oven to 450°F. Divide dough into 2 balls. On a lightly floured surface, press each ball into an 8-inch round circle. Heat grill pan over medium-high heat and brush with more olive oil if pan is dry. Place one dough round carefully in grill pan and cook until dough begins to brown around the edges, about 2 minutes. Flip dough using tongs or a spatula. Spread a thin layer of tomato sauce on the dough. Top the sauce with half of the mozzarella, sausage and fennel. Transfer grill pan to oven and bake for 3-5 minutes, until cheese is melted and dough is cooked through. Immediately remove pizza from the pan and garnish with fresh basil and crushed red pepper if desired. Repeat with remaining dough and toppings.