½ cup (125 mL) sundried tomatoes, diced (soak in warm water if dry or drain if packed in oil)
½ cup (125 mL) goat cheese, crumbed
¼ cup (65 mL) pine nuts
Preheat the barbecue to high heat (400°F or 200°C).
Grill sausages over direct medium heat until just cooked or a thermometer probe reads 170°F (77°C). Let cool and slice into rounds.
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.
Remove from grill and flip dough so crisp side is up.
Cover surface with half of the: tomato sauce, then sausage, spinach, sundried tomatoes and pine nuts.
Crumble half of the goat cheese on top.
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.
Repeat process for the second pizza.
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