Mesquite Sausage Pizza

Grilled sausage, pineapple, bell peppers and onions lightly sweetened with an apricot preserve glaze makes a delicious topping for a gourmet pizza on the grill.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (1 ounce) package  McCormick® Grill Mates® Mesquite Marinade
• 1⁄2 cup apricot
• 1⁄3 cup  orange juice
• 1⁄2 lb sweet Italian sausage link
• 1  large green bell pepper, cut into 2-inch wide strips
• 1  large onion, cut into 1/2-inch thick slices
• 2  fresh pineapple slices
• 1  lb  fresh  pizza dough (12-inch)
• 1  tablespoon olive oil
• 2  cups  shredded mozzarella cheese, divided

Directions

1. Mix Marinade Mix, preserves and orange juice in small bowl. Reserve 1/4 cup of the preserves mixture.
2. Grill sausage over medium heat 20 minutes or until cooked through, turning occasionally. Grill peppers, onions and pineapple slices 6 to 8 minutes or until vegetables are tender-crisp, turning occasionally. Brush sausage, vegetables and pineapple occasionally with remaining preserves mixture. Cut sausage into thin slices. Cut vegetables and pineapple into bite-size pieces.
3. Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
4. Brush crust with 2 tablespoons of the reserved preserves mixture. Layer with 1/2 of the cheese, grilled sausage and vegetables. Drizzle with remaining 2 tablespoons preserves mixture. Top with remaining cheese and pineapple. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately.