large green bell pepper, seeded and cut in half lengthwise
3
tablespoons olive or vegetable oil, divided
1
package (13.8 ounces) refrigerated pizza dough
8
slices (6 ounces) smoked provolone cheese
1
medium tomato, cut into 8 very thin slices
Grated Parmesan cheese (optional)
1. Preheat grill to medium-high.
2. Combine ricotta, Parmesan cheese, basil, garlic, salt and pepper flakes in medium bowl. Stir well; set aside.
3. Cook sausage on grill 5 minutes, turning frequently. Place bell pepper halves on grill. Brush with 1 tablespoon oil. Continue grilling sausage and peppers 8 to 10 minutes until sausage is brown and peppers are tender. Remove sausage and peppers from grill. Place on a cutting board. Cut into thin slices and set aside.
4. Brush the back of a sheet pan with 1 tablespoon oil. Divide dough into 4 pieces. Roughly push down and spread each piece into 1/4-inch thick round. Place dough rounds onto prepared back of sheet pan. Brush rounds with the remaining 1 tablespoon oil. Place pan directly onto grill. Cook 2 minutes or until brown on the bottom. Flip and cook 1 minute more or until firm, but still pale in color. Remove from grill. Slide back onto sheet pan, pale side down.
5. Divide ricotta mixture between 4 rounds and spread up to 1 inch from edge. Top each pizza with 2 slices provolone, 2 slices tomato, then sausage and peppers.
6. Place sheet pan with pizzas on grill. Cover and cook 3 to 5 minutes or until cheese melts. Be careful not to burn bottom of crust. Remove sheet pan from grill using oven mitts (the sheet pan will be very hot). Sprinkle with additional Parmesan cheese if desired. Serve immediately.
Tip
Dough may also be rolled out with rolling pin. Do not oil back of sheet pan. Divide dough into 4 equal pieces and roll into rounds on a well floured surface. Move onto sheet pan and continue as directed above. Keep rounds 1/4 inch thick or crust may burn before cooking through.
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