Our fresh and contemporary take on classic sausage and pepper pizza features individual-size grilled pizza crusts topped with spicy-hot Italian sausage, grilled peppers and onions, rich ricotta cheese and a drizzle of vibrant green basil pesto.

Ingredients

• 1 pound prepared pizza dough
• 2 tablespoons olive oil
• 1 small red bell pepper, sliced into short strips
• 8 ounces shredded Fontina cheese
• 3 hot Italian sausage links, grilled, diagonal sliced
• 1 cup ricotta cheese, room temperature
• Salt and black pepper, as needed
• 1/4 cup refrigerated basil pesto, room temperature

Directions

• Heat oven to 450 degrees F.
• Preheat grill.
• Divide dough ball into 4 pieces; roll each into a 6-inch crusts. Brush both sides lightly with oil. Carefully place one crust on grill and heat for 1 to 2 minutes or until light golden brown, flip with spatula and grill on other side for 1 minute. Remove from grill and repeat with remaining crusts.
• Combine 1 tablespoon oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.
• Top grilled crusts evenly with shredded fontina cheese, sliced sausage and pepper mixture; arrange on baking sheets and heat in oven for 5 to 8 minutes or until golden and bubbly-hot. Remove from oven.
• Spoon dollops of ricotta evenly over baked pizza; season lightly with salt and black pepper. Drizzle pesto over ricotta; slice each pizza in quarters.