Grilled Pizza
Use a homemade pizza dough recipe of your choice and divide dough to make four 8” pizzas. This will be small enough to manage on the grill. Yield: Four 8” pizzas Toppings: Vinaigrette: Whisk together vinaigrette ingredients until well blended and set aside or in the refrigerator.Prepare barbecue to medium heat. Arrange sausages, pepper and onion on baking sheet. Brush with some of the vinaigrette and season with salt and pepper. Grill sausages until cooked, and peppers and onion until slightly charred and crisp – turning and basting occasionally with the vinaigrette. About 12 minutes for the sausage and 8 minutes for the peppers and onion. Transfer sausages and vegetables to cutting board. Cut sausages into ½ inch pieces and peppers into thin strips. Grill: Place 2 dough rounds on the grill and cook over medium heat until top of dough puffs and the underside is crisp – about 3-5 minutes. Turn rounds over and grill 1 minute. 
Transfer rounds to a baking sheet with well-grilled side up. Repeat with remaining 2 dough rounds. Top each pizza round with the toppings then the cheese. Drizzle some of the remaining vinaigrette and return 2 pizzas to the grill. Close the cover of your gas grill or cover pizzas with a foil pie tin if using a grill with no lid. Grill until cheese melts and dough is cooked through and browned, using tongs to rotate pizzas for even cooking – about 5 minutes. Transfer to plates and grill remaining 2 pizzas. Enjoy!The biggest challenge when grilling pizza is to get the toppings cooked and cheese melted before the bottom of the crust starts to burn. Choose toppings that cook quickly, like fresh herbs, or pre-grill the vegetables and meats first. Try to get the crust almost cooked on the first side before flipping over, since the second side will have the toppings and not as much grill time. You don't want the crust undercooked, but it can easily overcook and have a burned taste. I undercooked my first one, and burned my second, but by the 4th pizza I had gotten it down. You will need to practice will your grill a couple of times, but it is well worth it.
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