INGREDIENTS
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2 packages whole grain pizza dough
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2 Tbsp olive oil, for brushing
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1 (12 oz) package Aidell’s Chicken & Apple Sausage
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2 cups Champlain Orchards apples, thinly sliced (Crimson Gold, Crimson Topaz, or Mutsu)
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8 oz goat cheese ( we like Blue Ledge Farm chevre)
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2 cups baby arugula
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Salt and pepper, to taste
For the honey vinaigrette:
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1 Tbsp olive oil
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1½ tsp. honey
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2 tsp. Dijon mustard
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1 tsp. fresh lemon juice
INSTRUCTIONS
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To make the honey vinaigrette, whisk together olive oil, honey, Dijon mustard and lemon juice and set aside.
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Preheat a grill over medium high heat.
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Cook the sausages for 8 to 10 minutes until heated through, turning occasionally.
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While the sausages are cooking, divide dough balls in half, and roll out to desired thickness.
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When sausages are done, remove and cut into 1/2” slices, then put the pizza stone on the grill, if you have one..
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Brush dough with olive oil and place on the pizza stone or directly on the grill for 2 to 3 minutes per each side, until starting to brown & crisp up.
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When the crust is ready, top with goat cheese (2 oz on each pizza), apple slices and chicken sausage and grill for an additional 4 to 6 minutes until cheese is slightly melted.
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Remove pizzas from the grill, top with fresh arugula and drizzle each with honey vinaigrette. Season with salt and pepper, if desired. Serve and enjoy!
| Adapted from Eat Yourself Skinny