A Passion for Pizza: Tyler Florence's Grilled Pizza with Mozarella di Bufala and Sausage

Top chefs share their favorite “pie” recipes and a dash of inspiration.

June/July 2008
By Linda Shockley 
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A slice of heaven, a slice of life, the ultimate comfort food. Call it what you will, pizza is loved by everyone … and why not? It’s the perfect food: baked dough, tomatoes (usually), cheese and herbs. Starting with these basics, anyone can become a pizzaiolo for a day, adding ingredients to suit her or his fancy, or to feature whatever is best in the garden or market.

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To help fire up your pizza-making creativity, we’ve gathered recipes from five of America’s top chefs—authors, restaurateurs and television hosts. Pizza makers often debate the finer points of their art—such as whether to make a deep dish or thin-crust pie; whether to use baking stones or pans; or whether to bake in a wood-fired or coal-heated oven. But all agree on this: The key to making great pizza is to use the freshest ingredients you can find.

Tyler Florence's Grilled Pizza with Mozzarella di Bufala and Sausage
Makes one 14- to 15-inch oblong pizza

Grilling gives pizza a nice smoky flavor. Mozzarella di Bufala is mozzarella made with the milk of water buffalo. You can buy it imported, packed in water. The topping is added at the end, after the crust has grilled.

  • Pizza dough 
  • Extra virgin olive oil
  • 1½ pounds sweet Italian sausage, in links
  • 1½ pints red cherry tomatoes
  • 1½ pints yellow cherry tomatoes
  • 2 garlic cloves, minced
  • Leaves from 1 bunch of fresh basil, torn into pieces
  • Two 8-ounce balls fresh Mozzarella di Bufala, drained
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano cheese
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