Pizza “snail” with tomato vinaigrette

Total time: 55m
Preparation Time: 20m

For 4 portions

Nutritional Information

Contains 1011 Kcal, 46g Protein, 101g Carbohydrates, 44g Fat


  • Charcoal/gas/electric grill:
  • 1 Ticino sausage (salsiccia approx. 500 g, circular)
  • 800 g pizza dough
  • 150 g mozzarella, torn into pieces
  • 300 g different coloured cherry tomatoes, halved
  • 50 g pitted green olives, roughly chopped
  • 1 bunch oregano, roughly chopped
  • 2 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • Utensils
  • For Koenig pizza stone with shovel

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  • Charcoal/gas/electric grill:

    Grill the salsiccia over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side.
  • Flatten, pull out or roll out the dough on a little flour (approx. 30 cm in diameter). Arrange the mozzarella on the dough, place the salsiccia on top.
  • Charcoal/gas/electric grill:

    pre-heat the pizza stone or a greased aluminium tray on the grill. Place the pizza on the stone or tray, close the lid and grill \over/on a medium heat (approx. 200°C) for approx. 30 mins.
  • Mix the cherry tomatoes with all the ingredients up to and including the olive oil, arrange on top of the pizza, season with salt.
  • Tip:

    Instead of tomatoes, top the pizza with diced courgettes or peppers.

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Products used in this recipe

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