Place tomatoes, olives, vinegar, ½ tsp (7 mL) oil, garlic pressed with Garlic Press, sugar, salt and pepper in Small Batter Bowl. In (1-cup/250-mL) Prep Bowl, snip basil with Professional Shears. Add to batter bowl; mix gently with Small Mix ‘N Scraper®.
Heat Double Burner Grill over medium-low heat 3-5 minutes. Cut chicken sausage into bite-sized pieces. Cook sausage 5 minutes or until browned, stirring occasionally. Remove sausage to batter bowl; set aside. Meanwhile, using Microplane® Adjustable Coarse Grater, grate cheese; set aside.
Using Flour/Sugar Shaker, generously sprinkle cornmeal over clean Large Grooved Cutting Board. Unroll pizza crust over cornmeal. Roll crust into 16x8-in. (40.5x20-cm) rectangle with Baker’s Roller®. Lightly brush top of crust with remaining oil using Chef’s Silicone Basting Brush. Sprinkle with additional cornmeal.
While leaving crust on cutting board, fold crust in half from short end. Gently lift and place in one half of pan; carefully unfold and stretch to fit bottom of pan. Cook 3-5 minutes or until dark grill marks appear (see Cook’s Tips). Using Chef’s Tongs, turn crust over; sprinkle with cheese. Cook an additional 3-5 minutes.
Using Chef’s Tongs and Nylon Turner, slide crust out and transfer to cutting board. Mix sausage and tomato mixture; spread mixture over crust. Using Pizza Cutter, cut into 8 rectangle pieces. Cut each piece into a triangle.
U.S. Nutrients per serving (2 pieces): Calories 270, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 35 mg, Sodium 740 mg, Carbohydrate 28 g, Fiber 1 g, Protein 15 g
Lift the crust and check for grill marks with the Chef’s Tongs. See step 5.
Cornmeal prevents the crust from sticking and adds extra crispiness.
Most rangetops have two different size burners. Rotate the Double Burner Grill over the burners halfway through cooking each side so the crust cooks evenly.
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