BROOMFIELD, Colo. — June is National Dairy Month, honoring one of Colorado’s most important agricultural commodities. What better way to celebrate than with some cheese on a grilled pizza, just in time to enjoy outdoor summer weather.
Colorado is home to 140 dairy farms and 197,000 milk cows. Over 5 billion pounds (600,000 gallons) of milk is produced in Colorado each year. Colorado ranks 2nd in milk output per cow and 13th in milk production nationally. Weld and Larimer counties are top producing agricultural counties in our state, dairy being a top commodity for each. As a Colorado resident you are lucky to have local milk right in your grocery retailer, fresh dairy delivery companies, and access to many dairy farmers and cheese makers who you can reach right online or at your local farmers market.
Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For June, Chef Jason Morse of 5280 Culinary brings us a favorite to cook on the grill.
Grilled Spicy Sausage Pizza
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
1 Pizza dough, fresh or packaged approx. 12 oz. weight
2 Tbsp. flour, all purpose (can substitute with GF option)
½ Cup pizza sauce
½ Cup cheese, mozzarella shredded
8 oz Sausage, hot italian cooked and sliced
½ Cup mini peppers, sliced into rings
2 Tbsp. cheese, parmesan shredded
2 Tbsp. fresh basil, sliced thin
To taste Fishy Fishy herb rub, 5280 Culinary
To tase Fire Honey, 5280 Culinary
- Wash All Vegetables prior to use
- Clean and sanitize all cutting boards and prep surfaces prior to use
- Read all manufacturer’s instructions before using grills or any cooking tools
- Pull pizza dough from fridge and allow to proof on counter for 1-2 hours or until dough reaches room temp
- Pre-cook sausage until fully cooked, cool and slice into long bias cut slices
- Clean Weber Grill Grates and ignite Weber, adjust temp to 475˚ – 500˚ – cooking direct
- Add Pizza Stone to the center of the grill while heating up. Allow 20 minutes for stone to heat fully
- While grill is heating up – prep pizza as follows (build quickly to avoid dough getting wet and sticking to the pizza peel)
- Pizza Peel – lightly dust with all-purpose flour
- Dough – Hand stretch to 12” diameter
- Add Pizza sauce and spread to edges of pizza
- Add Cheese and spread evenly to cover the sauce
- Add sausage and arrange in a thin layer
- Add the mini peppers and arrange in a thin layer
- Top with shredded parmesan cheese
- Carefully shake the pizza peel to ensure the pizza dough is loose and not stuck
- ** If stuck, carefully lift dough in stuck areas and lightly flour under dough
- Slide onto the pizza stone and grill for 10-15 minutes or until desired doneness is reached
- Check for doneness of pizza at the 10 minute mark and adjust grill temp if pizza is cooking unevenly or too fast
- Catch pizza on the pizza peel when done and transfer to a cutting board
- Allow to sit for 2 minutes for cheese to firm up
- Slice into 6-8 slices
- Garnish with Sliced Basil and Fishy Fishy Herb Rub
- Drizzle with Fire Honey for a Colorado Kick
BookCliff Vineyards Fridays Folly Red Blend is the perfect pizza wine to grab when you burn the roof of your mouth on sizzling hot cheese. Just take a minute, let the pizza cool, and sip on this smooth and mellow, lighter-bodied red blend! For more wine information, visit Colorado Wine.
Visit www.coloradoproud.org for a complete list of recipes.
— Colorado Proud
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