• For a small group work with one crust at a time so your pizza is "hot off the grill!"

Rosemary-Infused Balsamic Vinaigrette

• Whisk together oil, vinegar, garlic and rosemary.

Grill Toppings

• Preheat barbecue. Brush sausage, peppers and onion with some of the vinaigrette. Set remainder aside for finishing.
• Grill sausage until cooked and vegetables until blackened. Cool, cut as desired and set aside.
• These steps can be done in advance. Be sure to allow cooked veggies to come to room temperature (or warm them) before topping your pizzas.

Grill Gluten Free Pizza Crust

• Use package directions on your pizza crust as a guide. Use a reusable grilling sheet if desired.
• Grill one side of each pizza crust for 2 minutes or until nicely browned. Transfer to pizza peel or large cutting board turning the cooked side up.
• Sprinkle the cooked side of each crust with mozzarella and Parmesan cheese.
• Top with sausage, peppers and red onion.
• Crumble goat cheese over pizza.
• Sprinkle with chopped tomato and green onion.

Final Cooking

• Return pizza to barbecue to melt the cheese and crisp the bottom crust, 3-5 minutes. If the barbecue is too hot turn it down or off.*
• Drizzle each pizza with 1½ tablespoon vinaigrette. Cut and serve.