Grilled Kielbasa, Caramelized Onion and Basil Pizzas
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 small red onion thinly sliced (about ¾ cup)
- Olive oil cooking spray
- 1 can 13.8 oz refrigerated classic pizza crust
- ¾ cup pizza sauce
- 1 cup about 4 oz thinly sliced cooked kielbasa sausage (from 16-oz package)
- 1 cup shredded mozzarella cheese 4 oz
- ½ cup fresh basil leaves
Instructions
- In 10-inch skillet, heat oil over medium heat.
- Add onion; cook 10 minutes, stirring occasionally.
- Reduce heat to medium-low; cook 5 to 10 minutes longer, stirring frequently, until onions are very tender and golden.
- Remove from heat; set aside.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
- Spray large cookie sheet with cooking spray.
- Unroll can of dough; cut into 4 equal rectangles.
- Spray both sides of each rectangle with cooking spray; place on cookie sheet.
- Place 2 dough rectangles at a time directly on grill rack on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat. )
- Cover grill; cook 5 to 7 minutes or until edges of dough look dry (check occasionally to make sure bottoms of crusts are cooking evenly; rotate crusts if necessary).
- Cook about 2 minutes longer or until bottoms of crusts are golden and have grill marks.
- Using large pancake turner, remove crusts from grill to cookie sheet.
- Repeat with remaining dough rectangles.
- Turn cooked crusts over so cooked sides are up; spread evenly with pizza sauce.
- Top each with sausage, onions and cheese.
- Return pizzas to grill rack over indirect heat.
- Cover grill; cook about 5 minutes longer or until bottoms are golden brown and cheese is melted.
- Sprinkle with basil.
Notes / Tips / Wine Advice:
Any type of precooked sausage can be used instead of kielbasa. Or try pepperoni, Canadian bacon, cooked chorizo or your favorite veggies.
