Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Sausage and Pepper Pizza Kebabs

By Chef Linda

Allergen Notes: Contains gluten
Special Equipment: Metal or bamboo skewers. Indoor grill pan or outdoor grill recommended but can also be done in the oven.
Plan Ahead Notes: Plan on setting your dough out in the morning so it has a chance to warm and rise. Soak bamboo skewers in water for 15 minutes prior to using.

Tired of veggie burgers on the grill? There’s still time left this summer to blow your mind with our recipe for pizza on a stick! This recipe takes personal pizza to a whole new level. Using familiar ingredients in a new way, you can create a fun meal for eaters of all ages. The recipe is simple enough that everyone can make their own or you can prepare them in advance and pop them on the grill when you’re ready. A zesty Mediterranean marinade for the vegetables and vegan sausage gives us the aroma and flavors from our favorite pizza parlor and store-bought pizza dough wrapped around the kebab creates the crust we all crave. And when you serve these with a side of tangy marinara sauce, you’ve got all of your pizza-bases covered. While this recipe suggests using store-bought vegan sausage, feel free to omit and add more vegetables, or if you’re feeling particularly enthusiastic, make your own vegan sausage. It’s the perfect dish for eaters of all kinds: hearty, flavorful, familiar...and compassionate!

Ingredients

 1 package of store-bought pizza dough
 All-purpose flour
 ⅓ cup olive oil
 1 ½ cups plus 3 tablespoons marinara sauce
 3 tablespoons fresh lemon juice (or substitute vinegar)
 3 large cloves garlic, minced, about 1 tablespoon
 1 tablespoon dried oregano
 ½ teaspoon salt, more to taste
 ¼ teaspoon ground black pepper
 2 large red bell peppers, cut into 2-inch pieces
 1 large red onion, cut into 2-inch pieces
 1 package button mushrooms
 6 vegan sausage links, cut into 1 ½-inch pieces
 ½ cup shredded vegan mozzarella cheese, optional

Directions

Let the dough warm and rise in the morning. Liberally sprinkle flour on a cutting board. Place unwrapped pizza dough on the board, turning a few times to shape into a thick rectangle and cover lightly with flour. Cover with plastic wrap to prevent drying and let sit for at least 6 hours to fully rise so the result is light and fluffy, not dense.

To make the dressing, whisk together in a small bowl the oil, 3 tablespoons marinara sauce, garlic, lemon juice, oregano, salt, and pepper.

Leaving several inches at the bottom, thread the skewers in an alternating fashion with peppers, onion, mushrooms, and sausage, repeating until you’ve used up all the ingredients. Arrange the kebabs on a large platter. Use a brush or spoon to cover each kebab with dressing. Reserve a couple of tablespoons of the dressing.

Lightly oil the grill and preheat on medium heat. Remove the plastic wrap from the dough. Sprinkle with more flour to keep from being sticky. Press the dough into a larger rectangle, roughly 6 inches long. Estimate the width of the rectangle by the number of kebabs you are making as you’ll need one strip that’s about 1 ½ inches for each skewer. Use a sharp knife to cut strips lengthwise. Starting at the sharp end of each skewer, pierce the end of the dough strip and wrap it in a spiral around the skewer, allowing veggies and sausage to poke through. Wrap the end of dough around the bottom of the skewer and pinch to fasten. Arrange on the platter. Brush remaining dressing over the dough. Place skewers on the hot grill and cook for about 5 to 7 minutes. Use a spatula if necessary to help gently flip the kebabs. Cook for another 5 minutes, watching to ensure the dough doesn’t burn. Turn the heat down if the dough looks like it’s starting to burn. In the last couple of minutes, sprinkle shredded cheese on top. Warm the remaining marinara sauce, if serving. Remove kebabs from the grill and serve with marinara sauce on the side.

Sausage and Pepper Pizza Kebabs

Sausage and Pepper Pizza Kebabs

DifficultyEasyCook Time15 mins
YIELDS
Serves 6 to 8

Sausage and pepper pizza kebabs
INGREDIENTS

 1 package of store-bought pizza dough
 All-purpose flour
 ⅓ cup olive oil
 1 ½ cups plus 3 tablespoons marinara sauce
 3 tablespoons fresh lemon juice (or substitute vinegar)
 3 large cloves garlic, minced, about 1 tablespoon
 1 tablespoon dried oregano
 ½ teaspoon salt, more to taste
 ¼ teaspoon ground black pepper
 2 large red bell peppers, cut into 2-inch pieces
 1 large red onion, cut into 2-inch pieces
 1 package button mushrooms
 6 vegan sausage links, cut into 1 ½-inch pieces
 ½ cup shredded vegan mozzarella cheese, optional

DIRECTIONS

Let the dough warm and rise in the morning. Liberally sprinkle flour on a cutting board. Place unwrapped pizza dough on the board, turning a few times to shape into a thick rectangle and cover lightly with flour. Cover with plastic wrap to prevent drying and let sit for at least 6 hours to fully rise so the result is light and fluffy, not dense.

To make the dressing, whisk together in a small bowl the oil, 3 tablespoons marinara sauce, garlic, lemon juice, oregano, salt, and pepper.

Leaving several inches at the bottom, thread the skewers in an alternating fashion with peppers, onion, mushrooms, and sausage, repeating until you’ve used up all the ingredients. Arrange the kebabs on a large platter. Use a brush or spoon to cover each kebab with dressing. Reserve a couple of tablespoons of the dressing.

Lightly oil the grill and preheat on medium heat. Remove the plastic wrap from the dough. Sprinkle with more flour to keep from being sticky. Press the dough into a larger rectangle, roughly 6 inches long. Estimate the width of the rectangle by the number of kebabs you are making as you’ll need one strip that’s about 1 ½ inches for each skewer. Use a sharp knife to cut strips lengthwise. Starting at the sharp end of each skewer, pierce the end of the dough strip and wrap it in a spiral around the skewer, allowing veggies and sausage to poke through. Wrap the end of dough around the bottom of the skewer and pinch to fasten. Arrange on the platter. Brush remaining dressing over the dough. Place skewers on the hot grill and cook for about 5 to 7 minutes. Use a spatula if necessary to help gently flip the kebabs. Cook for another 5 minutes, watching to ensure the dough doesn’t burn. Turn the heat down if the dough looks like it’s starting to burn. In the last couple of minutes, sprinkle shredded cheese on top. Warm the remaining marinara sauce, if serving. Remove kebabs from the grill and serve with marinara sauce on the side.

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