Who knew leftovers could be so good? With the purchase of just a couple extra ingredients the previous day's salad was turned into a delicious pizza. I first discovered how delightful figs on pizza can be a couple of years ago and ever since, I've really enjoyed adding interesting fruit to pizzas.
This pizza is really best when you use the toppings sparingly unlike the pictures above. The first one I made was a bit too heavy because I really loaded the ingredients on, but the second pizza came out just right. I was also thrilled that I was able to make the pizza on my grill pan since my oven has been moody lately (probably from lack of use this summer).
Grilled Sausage and Fig Pizza
(Adapted from Bon Appetit, August 2010)
Makes 2 pizzas
1 pound fresh pizza dough (I used whole wheat)
4-5 tablespoons Pomegranate-Cumin dressing
1 cup coarsely grated Fontina cheese
Mixed greens or arugula
2 grilled sausages, sliced 1/4-inch thick
6-8 figs, quartered
2 thin red onion slices, rings separated
Crumbled feta or goat cheese (optional)
Preheat a barbecue or grill pan over medium high heat. Halve the dough and roll each round into desired thinness. Brush the tops of the dough with some of the dressing.
Grill pizzas, seasoned side down until golden brown on the bottom, about 4 minutes. Turn the pizzas over. Top with the Fontina, greens, sausages, figs and red onion slices. Drizzle with more dressing. Cover and grill until the Fontina melts, about another 4 minutes. Top with feta or goat cheese if desired and cook for another minute or until the cheese softens.