Categories: Grilling

Ingredients

• 12 oz. raw spicy lamb sausage
• 1 small zucchini, cut lengthwise into thin ribbons with a vegetable peeled
• 3 tbsp. olive oil, divided
• Kosher salt, to taste
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 1/4 cup Black Olive Puree (see recipe)
• 1 1/2 cups grated smoked mozzarella
• 1/2 small red onion, thinly sliced and separated into rings
• 12 cherry tomatoes, quartered, or 1/2 cup Tomato-Basil Base (see recipe)
• 1/2 cup crumbled feta
• Leaves from 4 sprigs fresh oregano
• Black pepper, to taste

Directions

1. Preheat a medium saute pan over medium-high heat for 1-2 minutes. Remove the sausage from the casing and “scramble” in the pan, breaking up any clumps, until fully cooked. Drain on paper towels and reserve for topping.

2. Preheat the grill per the master instructions.

3. Brush the zucchini with 1 tbsp. of the oil and lightly salt. Gently place on the cooking grate directly over the heat and grill until soft and well marked, about 3 minute. Reserve for topping.

4. Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

5. Spread the entire surface with the olive puree, then top with the crumbled lamb. Sprinkle with the mozzarella, then add the onion rings, zucchini, and tomatoes. Sprinkle the feta over all.

6. Finish grilling the pizza per the master instructions.

7. Remove from the grill, sprinkle with the oregano, and season with salt and pepper. Slice and serve immediately.

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