Your favorite prepared (precooked) pizza crust (sized to your egg)
2 links Gianelli turkey sausage (hot or mild, removed from casing and browned)
6 oz. prepared fresh pesto sauce
8 oz. fresh mozzarella, sliced thinly
1 portobello mushroom, halved and sliced into strips
1 small zucchini, sliced
1 red bell pepper
1/2 Vidalia or Maya onion, sliced (thinly)
2 cloves garlic, peeled and thinly sliced
1 tablespoon extra virgin olive oil
1/4 cup pitted kalamata olives
2 oz. grated Pecorino Pepato (or other grated favorite)
Start your lump charcoal fire and soak some wood chips in water. This one is great with pecan or hickory.
Brown the turkey sausage and crumble it as it cooks, then set aside to cool. Cut up the veggies and place them in a bowl. Drizzle with olive oil and toss. Place the pizza crust on a cutting board and spread the pesto sauce on the crust, coating evenly and close to the edges with a spatula. Cover with the slices of fresh mozzarella, distributing evenly (space is okay, as the cheese will melt and spread some). Sprinkle the cooked sausage on top of the cheese, and then add the veggies. Add the kalamata olives. Add the grated Pecorino Pepato as a dusting on top.
When the coals are ready, drain the smoking chips and sprinkle them over the coals. Replace the cooking grate (to catch anything that might fall off!) and place your BGE pizza stone on top. Slide the pizza from the cutting board and onto the stone and close the lid. Cook for about 40 minutes, rotating the pizza with a spatula to cook evenly.
The veggies will take on a wonderful, mellow flavor, and the grated cheese will brown and crisp up beautifully! Also makes a great appetizer.