Kids Can Make: Pizza on Skewers

Ingredients:

• 340 g prepared sweet Italian chicken sausages (about 4 pieces), sliced ​​1 cm thick.
• Grated Parmesan (optional)
• Crushed red pepper flakes (optional)
• 1/3 cup olive oil, plus extra for greasing the grill grate
• 2 tablespoons Italian seasoning
• Premium flour for work
• 220 g pizza dough, chilled
• 2 cups grape tomatoes (24-30 pcs.)
• 450 g fresh mozzarella, thinly sliced
• 0.5 cup fresh basil leaves
• 1 cup of any marinara sauce, warmed, for dipping
• Special equipment: 8 wooden skewers, 30 cm long.

Preparation:

1. Soak eight wooden skewers in water for 30 minutes. Preheat the grill to high heat. Cut a 12-inch square of foil.
2. In a large bowl, combine olive oil, Italian seasoning and 1 teaspoon salt.
   
   Flour your work surface. Roll out the dough into a rectangle approximately 27.5 x 15 x 0.5 cm. Using a pizza wheel or knife, cut the dough into 2.5 cm wide strips, then into 2.5 cm squares.
   
   Place the dough pieces, tomatoes and sausage in the spiced olive oil and toss gently to coat evenly.
3. Working quickly to keep the dough cool, thread the sausage pieces (pierce them through the skin), tomatoes, and dough squares (pierce them through opposite sides of each square so they cook flat) onto skewers one at a time. Leave 1 cm (0.5 in) of the skewer at each end. Each skewer should hold 4 sausage pieces, 4 dough squares, and about 3 tomatoes.
4. Grill the skewers, covered, until the tomatoes are charred and the dough has risen, 2-3 minutes. Place the prepared foil on the grill grate and transfer the skewers, grilled side up, to the foil, so they are almost touching. Top with mozzarella and grill, covered, until the tomatoes are tender, the dough squares have doubled in size, and the mozzarella is melted, another 3 minutes.
5. Divide the kebabs among four plates. Tear basil leaves and sprinkle on top. Serve with marinara sauce for dipping and garnish with Parmesan and red pepper flakes.