Servings: 2 10-inch pizzas
Ingredients:
1 pound carrots, peeled and sliced on bias, about ¼-inch thick
1 ½ tablespoons olive oil
¾ teaspoon salt, divided
1 teaspoon sugar
1 tablespoon red wine vinegar
1 pound mild Italian sausage (casing removed if using links)
1 pound prepared pizza dough
1 ½ cups (6 ounces) Wisconsin Mozzarella Cheese, shredded
1 ½ cups (6 ounces) Wisconsin Provolone Cheese, shredded
¼ cup fresh mint, chopped
Carrot Agrodolce Sausage Pizza
Directions:
Place carrots, olive oil and 1/4 teaspoon salt in saucepan with 1/3 cup water. Cook over high heat for 7 minutes, or until water has evaporated. Add remaining salt, sugar and vinegar and mix. Cook for 1 minute. Remove from heat and set aside.
In skillet, brown sausage, breaking apart into bite-sized crumbles. Remove from heat and set aside.
Divide dough into two halves. On floured surface, roll each half into 10-inch round. Brush outdoor gas grill grates with olive oil and set to high over direct heat.
Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface partially cooked side down.
Working quickly, distribute sausage, carrots and cheese evenly over crust. Return to grill, close lid and cook 2 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Top with fresh mint. Cool 1-2 minutes before cutting and serving.