If your kids love pizza, give them a surprisingly delicious twist on the classic pie with these skewers that they can even help make. Sal Basille and Francis Garcia of the Food Network show, Pizza Masters suggest pulling the chunks of food off of the skewers and dipping them in tomato sauce (no hands allowed!).
Total Time: 40 min
Yield: 4 servings
1/3 cup olive oil, plus more for oiling the grill grates
2 tablespoons Italian seasoning
All-purpose flour, for dusting
1/2 pound pizza dough, cool to the touch
1 pint grape tomatoes (24 to 30)
12 ounces cooked sweet Italian chicken sausage links (about 4 links), sliced 1/2 inch thick
1 pound fresh mozzarella, thinly sliced
1/2 cup fresh basil leaves
1 cup of your favorite marinara sauce, warmed, for dipping
Grated Parmesan, optional
Crushed red pepper flakes, optional
Special equipment: eight 12-inch wooden skewers
To get the kids involved follow these suggestions:
For little kids: Let them dump the ingredients into the bowl, stir them up and tear the basil leaves over the skewers. For big kids: Let them measure out the ingredients, roll out the dough and thread the skewers
1. Soak eight 12-inch wooden skewers in water for 30 minutes. Prepare a grill for medium heat. Cut a 12-inch-square piece of aluminum foil.
2. Stir together the oil, Italian seasoning and 1 teaspoon salt in a large bowl.
3. Dust a work surface with flour. Roll the dough into a rectangle about 11 by 6 by 1/4 inches. Using a pizza wheel or a knife, cut the dough into 1-inch strips, then into 1-inch squares. Add the dough squares, tomatoes and sausage to the seasoned oil, and toss gently to coat.
4. Working quickly to keep the dough from getting warm, thread the skewers, alternating sausage pieces (skewer them through the casings), tomatoes and dough squares (skewer them through opposite sides of each square, keeping them as flat as possible so they cook through). Leave 1/2 inch of the skewer at both ends empty. Each skewer should have 4 pieces each of sausage and dough and about 3 tomatoes.
5. Grill the skewers, covered, until the tomatoes have dark grill lines and the dough squares have started to puff, 2 to 3 minutes. Put the prepared foil square on the grill, and transfer the skewers onto the foil cooked-side up, so that they are almost touching. Top with the mozzarella, and grill, covered, until the tomatoes are soft, the dough squares have doubled in size and the mozzarella has melted, 3 minutes more.
6. Divide the skewers among 4 plates. Tear the basil leaves over the tops. Serve with the marinara sauce, for dipping, and pass the Parmesan and red pepper flakes.
What do your kids think about this recipe?
Sal Basille and Francis Garcia are back for all new culinary adventures and fun in season two of Pizza Masters premiering Wednesday, September 23rd at 9:00pm ET/6:00pmPT on Cooking Channel. From mom and pop joints to legendary establishments, these Pizza Masters know delicious pizza and amazing food when they find it, and are always up for having a good time along the way. Join the boys on the road as they make stops all the way from Rhode Island to Louisiana to Alaska and back again, trying delicious dishes everywhere they go.