Let's try pizza in a different way! 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
1 cup of your favourite marinara sauce, warmed, for dipping
Grated Parmesan, optional
Crushed red pepper flakes, optional
1/3 cup olive oil, plus more for oiling the grill grates
2 tablespoons Italian seasoning
All-purpose flour, for dusting
1/2 pound pizza dough, cool to the touch
1 pint grape tomatoes (24 to 30)
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
Soak eight 12-inch wooden skewers in water for 30 minutes. Prepare a grill for medium heat. Cut a 12-inch-square piece of aluminium 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.
Image credit and recipe: www.footnetwork.com