Categories: Main Dish, Vegetables
Ingredients
- 1/4 cup(s) freshly grated parmesan cheese
- 3 tablespoon(s) balsamic vinegar
- 1 teaspoon(s) basil
- 1/2 whole(s) Eggplant
- 1/4-1/2 cup(s) goat cheese
- 1/2 cup(s) green onions
- 1 tablespoon(s) minced garlic
- 2-3 cup(s) Mozzerella Cheese
- 1/4 cup(s) olive oil
- 1 pound(s) pizza dough
- 2-3 whole(s) Plum/other Tomato
- 1/2 whole(s) Red Onion
- 1 whole(s) Red Pepper
- 3/4-1 pound(s) spicy chicken sausage
- 1 whole(s) yellow Pepper
- 1/2 whole(s) yellow squash
- 1/2 whole(s) Zucchini
Directions
- Roast peppers, squash, eggplant and red onion(you can substitute other vegies as well).
- Divide dough into 4 9 inch rounds. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. Repeat with other dough. Sprinkle each crust with 1/4 of the mozzerella, parmesan, sausage, vegie mixture, goat cheese and then top with tomatos and green onions. Drizzle each with the vinaigrette. Return pizzas to the grill, close cover and grill until cheeses melt and dough is browned, about 5 minutes