Pizza Skewers

  • 1/3 cup olive oil, plus more for oiling the grill grates
  • 2 tablespoons Italian seasoning
  • Salt
  • Plain flour, for dusting
  • 1/2 pound pizza dough, cool to the touch
  • 24 to 30 cherry 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 cup of your favorite marinara sauce, warmed, for dipping
  • Grated Parmesan, optional
  • Crushed red pepper flakes, optional

Special equipment: eight 12-inch wooden skewers

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.

Stir together the oil, Italian seasoning and 1 teaspoon salt in a large bowl.

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.

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.

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.

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.

Copyright 2014 Television Food Network, G.P. All rights reserved.

Kids Warning: Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.

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