Pesto Grilled Pizza

(Courtesy of thefoodchannel.com)

 

Ingredients:

1 lb. prepared pizza dough

2 Tbsp. olive oil

1 small red bell pepper, sliced into short strips

8 oz. shredded Fontina cheese

2 hot Italian sausage links, grilled, sliced diagonally

1 c. ricotta cheese, room temperature

Salt and black pepper, as needed

1/4 c. refrigerated basil pesto, room temperature

 

Directions:

Heat oven to 450 degrees. 

 

Preheat grill.

 

Divide dough ball into 4 pieces; roll each into 6 inch crusts.  Brush both sides lightly with oil.  Carefully place one crust on grill and heat for 1-2 minutes or until light golden brown, flip with spatula and grill on other side for 1 minute.  Remove from grill and repeat with remaining crusts. 

 

Combine 1 Tbsp. oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.

 

Top grilled crusts evenly with shredded fontina cheese, sliced sausage and pepper mixture; arrange on baking sheets and heat in oven for 5-8 minutes or until golden and bubbly-hot.  Remove from oven.

 

Spoon dollops of ricotta evenly over baked pizza; season lightly with salt and black pepper.  Drizzle pesto over ricotta; slice each pizza in quarters.

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