Healthified Grilled Sausage and Pepper Pizza

 

1

large red or green bell pepper, cut in half lengthwise, seeds and membranes removed

1

can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1

teaspoon olive oil

1/2

cup Muir Glen® organic pizza sauce

1 1/2

cups reduced-fat shredded Italian cheese blend (6 oz)

8

oz lean Italian turkey sausage, casings removed, cooked, drained

1/2

teaspoon dried oregano leaves

• 1 Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.
• 2 Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender. Remove from grill; cool. Cut into thin slices.
• 3 Unroll dough on sprayed foil. Starting at center, press out dough to form 13x9-inch rectangle. Brush top of dough with 1 teaspoon oil.
• 4 Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.
• 5 Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage. Sprinkle with remaining 1/2 cup cheese and the oregano.
• 6 Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.