Find a Store
Sell Blue Rhino
Why Blue Rhino
How Blue Rhino Works
Tips and Techniques
© Ferrellgas, L.P.
Looking for propane?
Find It Here
Meaty Meat Pie!
Meaty Meat Pie!
Courtesy of Bull Outdoor Products and KCBS
10 - 20 minutes
20 - 40 minutes
1 lb Prepared pizza dough
Flour, for dusting
1 lb Italian sausage, removed from casings
1 to 1-1/2 C Pizza sauce
3 oz Sliced pepperoni
1 C Ricotta cheese
1/4 sliced Black olives
8 to 10 Basil leaves, chopped
1 C Shredded mozzarella
Wooden pizza peel, metal pizza peel (optional)
Cornmeal, for dusting peel
Allow dough to rest covered on a floured surface for a couple hours.
Preheat grill with pizza stone or
Blue Rhino Razor
for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to about 350°F.
Break up sausage into a large skillet over medium-high heat.
Brown the sausage, stirring frequently to break up into small pieces.
Once browned, stir in the pizza sauce. You don't want this runny, so depending on the sauce, cook until thick and meaty.
Season with salt, pepper and/or a little oregano if needed.
Remove from heat and cool
Roll dough out to a 12-inch diameter on a lightly floured surface.
Dust a pizza peel or a rimless cookie sheet with the cornmeal and transfer dough to the peel.
On half of the dough, layer pepperoni and then top with an even layer of ricotta.
Sprinkle the black olives and basil on top of the ricotta and then spoon on the meaty meat! Top with shredded mozzarella.
Fold it over, crimp and fold the edges.
Grill: Transfer to pizza stone and close the grill cover.
Razor: Place on the griddle.
Cook for 20 to 30 minutes until golden brown.
Remove from pizza stone with a pizza peel or a rimless cookie sheet.
Cut into serving portions and serve.
Grilled Eggplant with Honey Mustard Syrup
Search All Propane