• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
932
Protein:
47g
Fat:
40g
Carbohydrates:
115g
Sodium:
2158mg

Credit
Recipe courtesy of Granny’s Poultry - Chef Jason Wortzman. Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved.

Serves: 4
Prep Time: 20 mins
Cook Time: 20 mins
  1. Preheat the barbecue to high heat (400°F or 200°C).
  2. Grill sausages over direct medium heat until just cooked or a thermometer probe reads 170°F (77°C). Let cool and slice into rounds.
  3. Flour a surface and roll or stretch half of the dough into a 12” circle. Place dough on a non-stick BBQ pizza pan or a preheated stone over indirect heat on the grill. Close the lid and cook for about 5-10 minutes until the underside is crisp.
  4. Remove from grill and flip dough so crisp side is up.
  5. Cover surface with half of the: tomato sauce, then sausage, spinach, sundried tomatoes and pine nuts.
  6. Crumble half of the goat cheese on top.
  7. Return to the grill and cook with the lid down over indirect heat for an additional 5-10 minutes or until the bottom in crisp and the cheese is melted.
  8. Repeat process for the second pizza.

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