Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive or vegetable oil
- 1 medium red onion, thinly sliced (about 1 1/2 cups)
- Olive oil cooking spray
- 2 cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1 jar (14 oz) pizza sauce
- 2 cups (about 8 oz) thinly sliced cooked kielbasa sausage (from 16-oz package)
- 2 cups shredded mozzarella cheese (8 oz)
- 1 cup fresh basil leaves
Instruction
- In 10-inch skillet, heat oil over medium heat. Add onion; cook 10 minutes, stirring occasionally. Reduce heat to medium-low; cook 5 to 10 minutes longer, stirring frequently, until onions are very tender and golden. Remove from heat; set aside.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Spray 2 large cookie sheets with cooking spray. Unroll both cans of dough; cut each rectangle of dough into 4 equal rectangles. Spray both sides of each rectangle with cooking spray; place on cookie sheets.
- Place 2 or 3 dough rectangles at a time directly on grill rack on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 5 to 7 minutes or until edges of dough look dry (check occasionally to make sure bottoms of crusts are cooking evenly; rotate crusts if necessary). Cook about 2 minutes longer or until bottoms of crusts are golden and have grill marks. Using large pancake turner, remove crusts from grill to cookie sheet. Repeat with remaining dough rectangles.
- Turn cooked crusts over so cooked sides are up; spread evenly with pizza sauce. Top each with sausage, onions and cheese.
- Heat oven to 200°F. Return 4 pizzas at a time to grill rack over indirect heat. Cover grill; cook about 5 minutes or until bottoms are golden brown and cheese is melted. Remove cooked pizzas from grill to cookie sheet; place in oven to keep warm while cooking remaining pizzas. Sprinkle basil over pizzas.
