Grilled Pizzetta with Stracchino, Sausage, Arugula & Chili Oil

Name: Grilled Pizzetta with Stracchino, Sausage, Arugula & Chili Oil
Yield: makes: 6
Ingredients: 5 to 6 Fresno chili peppers, roughly chopped; 1 1/2 cups extra virgin olive oil; 1 1/2 teaspoons active dry yeast; 1/2 teaspoon sugar; 1 1/2 cups all-purpose flour, plus more as needed; 1/2 teaspoon kosher salt; 2 tablespoons extra virgin olive oil, plus more for the bowl and grill; Extra virgin olive oil; 1/2 pound sweet Italian sausage, casings removed; 1 pound stracchino or other mild, creamy cheese, such as ricotta, Taleggio, or Fontina, at room temperature; 1 bunch of arugula, trimmed

December 9, 2011

I love the charred flavor of grilled pizza. You can top it with anything, of course, but this version is one of my favorites. It’s crispy and crunchy, kind of like a grilled cracker. Whenever I eat pizza I always give it a sprinkey-dink of crushed red pepper—it’s just better with a little kick! That’s why I make this infused oil for my pizzetta. It’s an amazing way to get a big flavor bump, and while I love this chili oil on pizza, it’s great on lots and lots of things.

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