This Grilled Three Cheese Sausage Pizza is ready in less than 20 minutes using a no yeast crust and perfect when needing a quick meal!
Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are excited to celebrate all things dairy. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you.
Today we’re talking cheeses. I had some leftover Cabot Cheese from some posts previously and decided this week was a good time to use it!
Cabot Cheese Co-op is made up of numerous family dairy farms. It’s a Co-op so that means each family has a stake in the business. What makes learning about the dairy and cheese business is learning which breeds of cattle are best for which finished products. In the dairy industry there are 6 different breeds and each of them play a different roll in our final products.
Lets talk about the Jersey breed. It’s a small breed, not the smallest of the dairy breeds, but not as popular as the Holstein. Jersey’s are known for their butterfat and protein which makes them excellent candidates for cheese makers… especially those who produce cheddar cheeses.
While we’re talking about making cheeses, the Guernsey produces slightly less milk volume than a Holstein, but has a much higher cheese yield and produces a deeper, richer yellow cheese color. I’m hoping to talk a little more about Guernsey’s tomorrow!
The Holstein is the most popular breed in the US where nearly 90% of the dairy farms raise Holsteins. Normally when one thinks about dairy, you picture a Holstein… those big, beautiful black and white spotted cows :)….. truth be told, they can even be red and white too! It’s much harder to find red and whites though. Even though the Holstein doesn’t produce the fattest milk, they play a huge factor in Cabot Cheese’s flavor…. and Holsteins produce the largest quantity of milk out of the six breeds… producing on average 90 pounds of milk per day during their lactation period. That’s almost 10 gallons of milk! Can you believe it? Got to love those moo cows!
Brown Swiss rounds out most common breeds of the six… even though you won’t find a lot of farms that have them. They’re one of the oldest breeds and also have the second highest protein levels in their milk! How cool, right?!
Now the other two breeds aren’t as popular. Granted there are still a few farms in the US that raise Ayshire and Milking Shorthorns… they’re just not quite as popular as the others. But just because they’re not as popular… doesn’t mean they don’t play their own roll in the dairy industry.
Ayshire above and Milking Shorthorn below.
So… now that I shared a little of my knowledge about the dairy breeds… tell me if you were to be a dairy farmer… which breed would you choose? I myself… I think I’d have to have a mixture of the Holstein (for their production), Jersey (for their butterfat and protein), and Guernsey (butterfat, protein and temperament).
While you think on that question… get the grilled fired up and enjoy yourself a quick pizza! 🙂
Be sure to have some company, like I do!
I honestly hadn’t made grilled pizza before, by my oh my it’s much easier than starting up the oven! I’ll probably forever make grilled pizza now!
I mean, it’s even less dishes, right?!
- Pizza Ingredients
- 2 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup butter, room temperature
- 1-2 cups pizza sauce (your favorite)
- 4-6 ounces shredded Cabot Cheese Sharp Cheddar
- 4-6 ounces shredded Cabot Cheese Tomato Basil
- 4-6 ounces small diced Cabot Cheese Pepper Jack
- 3-4 polish sausages, grilled and sliced on an angle
- Preheat grill to 350*F
- In a mixing bowl, fitted with a dough hook, combine all crust ingredients, mixing until a ball has formed. If dough is too tacky, add additional small amounts of flour
- Remove dough from bowl and knead for a couple minutes on a lightly floured surface
- If you have a grill stone, you may use that or use a piece of Aluminum Foil about 18 inches long and lightly flour
- Place dough on stone or foil and with a rolling pin, roll out until desired thickness (remember it will thicken slightly once cooked)
- Now, place the polish sausages on the grill as well as the pizza dough
- Once sausages have cooked, remove them and slice
- When the pizza crust is near finished, top it with pizza sauce, a thick layer of cheese, sausages and sprinkle a little more cheese over the top
- Allow cheese to melt and serve!
Be sure to check out the remaining recipes for today and sign up for the giveaway!
How to Make Homemade Cajeta by Cooking With Carlee
Grilled Three Cheese Sausage Pizza by From Gate to Plate
Cherry Cream Cheese Pie by Palatable Pastime
Marina’s Malted MilkShake by A Day in the Life on the Farm
Berry Swirled Cheesecake Pudding Pops by Grumpy’s Honeybunch
Coffee Bourbon Milk Punch by Culinary Adventures with Camilla
Easy Chauracterue Platter by Crystal Cattle
Farmer’s Cheese With Fresh Herbs by A Kitchen Hoor’s Adventures
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop
Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.