- 2 frozen pizza doughs
- 1 (16-ounce) package pork sausage
- 1 bunch asparagus, cut into bite-sized pieces
- 1 (15-ounce) container cheese, Ricotta
- extra virgin olive oil, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Heat grill to medium heat. In a large skillet, brown sausage, breaking it up as it cooks. Drain grease and add asparagus. Continue to sauté for 2 to 3 minutes until asparagus is bright green and tender. Remove from heat.
Stretch pizza dough to about 1/2 inch or thinner. Brush both sides of dough with olive oil.
Place dough on grill and cover. Cook for 2 minutes, and look at the underside (grill side) of dough. It should be golden brown and the top should be bubbling up. If not, continue to cook for one minute intervals, checking after each minute. Remove to cookie sheet or pizza peel, grilled side up. Spread Ricotta almost to edges and top with asparagus and sausage mixture. Drizzle with olive oil if desired. Return pizzas to grill for 3 to 4 minutes or until toppings are heated through and dough is thoroughly cooked. Remove from grill, slice and serve immediately.