Here's What You'll Need
pizza dough, olive oil, hot italian sausage, fennel, sweet onion, rosemary, lemon, red pepper flakes, marinara sauce, mozzarella, roasted red peppers, pecorino romano, basil
Heat olive oil in a skillet. Add sausage, use a spoon to break up into smaller pieces. Cook until mostly cooked through and browned on all sides. Transfer the sausage to a medium bowl.
To the same skillet, add thinly sliced fennel and onion. Cook over medium-high heat, stirring often, until they begin to brown and caramelize.
Add chopped rosemary, lemon zest, and red pepper flakes, then stir to combine.
While the grill is preheating, use a rolling pin to roll out the pizza dough. You can make two small pizzas or one large, family-style pizza. For either, go for a thickness of about ½ – ¾".
Transfer pizza dough to the grill. Cook for 3-5 minutes, then use tongs to transfer the partially cooked pizza dough to a rimmed baking sheet. Turn off half the burners on the grill.
Spread marinara sauce evenly on top. Sprinkle half the mozzarella, then sausage, caramelized onion and fennel, and roasted red pepper strips. Top with remaining mozzarella.
Gently slide the pizza onto the grill. Cover and cook until the bottom of the crust is crispy and the cheese has melted. Rotate the pizza halfway through cooking so the crust cooks evenly.
Drizzle the pizza with a high quality extra virgin olive oil, then sprinkle with freshly grated Pecorino Romano. Finish by adding ripped basil on top.