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1
Begin by making the dough so it has time to rest and rise.
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2
In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve.
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3
Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
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4
If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil.
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5
Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated.
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6
When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball.
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7
This should take about 5 minutes.
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8
Stop the machine periodically to scrape the dough off the hook.
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9
Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers.
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10
If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time.
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11
Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
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12
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.
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13
Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
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14
Preheat an outdoor gas or charcoal barbecue and get it very hot.
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15
Brush the grates with oil to keep the sausages from sticking.
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16
Grill the sausages until cooked through, turning with tongs.
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17
Set aside.
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18
Keep the grill hot to make the pizza.
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19
Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease.
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20
Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill.
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21
Once the dough looks set, in about 2 minutes, turn the crust over.
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22
Now prepare the topping.
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23
Cut up the tomatoes and add to a large mixing bowl.
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24
Add the garlic and basil.
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25
Crumble in the sausage.
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26
Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil.
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27
Season with salt and pepper, add the salad mix and toss to combine.
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28
Once the crust is set and cooked, transfer it to a platter.
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29
Scoop up the salad mix in your hands and spread it evenly over the top.
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30
Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.
