Prep Time: 45 Minutes • Start to Finish: 45 Minutes • Makes 4 individual pizzas
1 In 10-inch skillet, heat oil over medium heat. Add onion; cook 10 minutes, stirring occasionally. Reduce heat to medium-low; cook 5 to 10 minutes longer, stirring frequently, until onions are very tender and golden. Remove from heat; set aside.
2 Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Spray large cookie sheet with cooking spray. Unroll can of dough; cut into 4 equal rectangles. Spray both sides of each rectangle with cooking spray; place on cookie sheet.
3 Place 2 dough rectangles at a time directly on grill rack on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 5 to 7 minutes or until edges of dough look dry (check occasionally to make sure bottoms of crusts are cooking evenly; rotate crusts if necessary). Cook about 2 minutes longer or until bottoms of crusts are golden and have grill marks. Using large pancake turner, remove crusts from grill to cookie sheet. Repeat with remaining dough rectangles.
4 Turn cooked crusts over so cooked sides are up; spread evenly with pizza sauce. Top each with sausage, onions and cheese.
5 Return pizzas to grill rack over indirect heat. Cover grill; cook about 5 minutes longer or until bottoms are golden brown and cheese is melted. Sprinkle with basil.
1 Individual Pizza: Calories 500; Total Fat 22g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 40mg; Sodium 1290mg; Total Carbohydrate 55g (Dietary Fiber 3g); Protein 21g Exchanges: 1 Starch, 2½ Other Carbohydrate, 2½ High-Fat Meat, ½ Fat Carbohydrate Choices: 3½
Tip Any type of precooked sausage can be used instead of kielbasa. Or try pepperoni, Canadian bacon, cooked chorizo or your favorite veggies.