2-3 
11-13 minutes 
Grill Pizza on the grill is a lot of fun, but it can also be one of the most challenging dishes to get right. Be sure to start with a firm dough and use a pizza peel to transport the dough on and off the grate smoothly. Practice makes perfect.
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (½-pound) Italian sausage link
1 bakery pizza dough
1 tablespoon olive oil
¼ cup Garlic Quattro Formaggi Topping
(found in
Top This
)
, heated through
2 tomatoes, sliced
6-7 fresh basil leaves, torn
4 ounces fresh buffalo mozzarella cheese, thin sliced and cut in quarters
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Preheat the grill to medium heat (300°F-350°F).
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Combine onion powder, oregano, salt, and pepper. Set aside.
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Place the sausage link on the grill grate and grill for 4-5 minutes per side until browned.
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Slice the sausage and set aside.
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Spray a baking sheet with cooking spray and roll out the pizza dough onto the pan, shaping round or rectangular, about ¼” thick.
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Brush the top of the crust with olive oil and carefully slide the crust onto the grill grate.
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Grill for 2-3 minutes until it starts to brown slightly.
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Gently turn the crust over and reduce the grill temperature to low (250°F-300°F).
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Top the pizza with the warmed Garlic Quattro Formaggi Topping, then add sliced Italian sausage, sliced tomatoes, and torn fresh basil leaves.
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Sprinkle the seasoned salt mixture over all, and scatter the mozzarella pieces on top.
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Grill the pizza with the lid closed for about 5 minutes until the crust is browned and the cheese is hot and bubbly.
Using a real Pizza Peel makes handling your dough much easier. I recommend using a layer of coarse corn meal to help the dough slide on and off the peel more easily, and it does not affect the flavor.