Grilled Pizza Skewers
Pizza meets kebabs on the grill. We like to pull the chunks of sausage, bread, and tomatoes off the skewers with our hands, dip them in tomato sauce, and eat-just like a New York slice, no forks allowed.

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.

Yield: 4 servings


1 cup of your favorite marinara sauce, warmed, for dipping
Grated Parmesan, optional
Crushed red pepper flakes, optional
1/4 cup olive oil, plus more for oiling the grill grates
2 tablespoons Italian seasoning
Kosher salt
All-purpose flour, for dusting
1/2 pound pizza dough, cool to the touch
1 pint grape tomatoes
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. 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.
4. Add the dough squares, tomatoes, and sausage to the seasoned oil, and toss gently to coat. 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, about 3 minutes more.

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