Great Start Pizza
2 medium bell peppers
1 lb. fresh shiitake mushrooms
1 large sweet onion
Extra-virgin olive oil
4 C. frozen shredded hash brown potatoes
1 1/2 C. Cheddar cheese, divided
1 package fully cooked sausage links
Over direct medium heat, grill bell peppers (red and or yellow) until evenly charred on all sides, 10-12 minutes, turning every 3-5 minutes. Remove peppers from grill and place in paper bag; close tightly. Let stand 10-15 minutes to steam off skins. Remove peppers from bag and peel away charred skins. Cut off tops and remove seeds. Cut each pepper into thin strips.
Brush or spray both sides of mushroom caps (stems removed and discarded) and onion slices (1/2 inch thick) with olive oil. Season with salt and freshly ground pepper. Grill over direct medium heat until tender, 8-10 minutes, turning and basting with oil as needed to keep them moist. Remove from grill and cut mushrooms into 1/2-inch slices. Set mushrooms and onions aside.
In large bowl, mix thawed hash brown potatoes with 1 cup shredded cheese. Firmly press mixture into well-greased 12-inch pizza pan to form crust.
Arrange sausages on crust in spoke pattern radiating from center of crust. With back of spoon, make 4 depressions in crust and fill each depression with 1 egg. Finish decorating pizza with grilled vegetables. Sprinkle remaining cup of grated cheese over top.
Place pizza pan on cooking grate and grill over indirect medium heat until eggs are set, cheese is melted and crust is nicely browned. Remove from grill, cut into wedges and serve immediately.
Note: The peppers mushrooms, and onion are grilled over direct medium heat and the pizza is grilled over indirect medium heat.
From “Weber’s Girls’ Guide to Grilling.”
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