Ingredient List:
- 1 pkg — Sambol’s Polish Sausage, De-cased and crumbled
- 2 ea — Red Bell Peppers Cored and cut into 3/8″ Pieces
- 1 pkg — Pre-made Thin and Crispy style Pizza Crust
- 1–2 oz — Shredded Italian 4 or 6 Cheese Blend
- 1 jar — Cucina Viva Garlic Tomato Sauce
- 1 jar — Pepper Creek Balsamic Tomato Bread Seasoning
- 1 jar — Village Square Toasted Garlic Croutons
- 1 Tbsp — Grapeseed Oil
*Items available at Smoke N’ Fire.
Instruction:
Pizzas are best done on the flat griddle or pizza stone, on gas or live coal grills. Use a medium heat for grilling. If using a BeefEater grill, set the grate side to medium heat and the flat griddle side to low heat for preheating.
Grill the Polish Sausage crumbles and Bell Peppers separately until lightly browned. Pat dry on paper towels then set on the warming rack in an aluminum foil pouch to stay warm.
Place the pizza crust on the griddle and toast on the one side. Flip the crust over when crisp on the bottom side. Top the crust with the Garlic Tomato Sauce, spreading around the whole crust, leaving about ¼″ ring at the outer edge of the crust. Top the sauce with the Shredded Italian 4 Cheese Blend, the Village Square Toasted Garlic Croutons and the grilled Polish Sausage and Bell Peppers. Then top with a sprinkling of the Pepper Creek Balsamic Tomato Bread Seasoning. Turn the heat on the griddle side to high and shut the lid of the grill and finish cooking until the crust bottom is crispy and the toppings are warm and bubble. Pizza takes about 5 minutes after topping. Remove the pizza from the grill and cut into 8 wedges.
Special Note: Pizza can also be made with a fresh pizza dough (thick or thin) See Fresh Dough Recipe.
Enjoy!!
