Healthified Grilled Sausage and Pepper Pizza

Ingredients

• 6 oz pizza cheese shredded italian reduced-fat
• 8 oz turkey sausage italian lean cooked drained
• 1 teaspoon olive oil 
• 0.5 teaspoon oregano dried
• 0.5 cup tomato sauce organic muir glen®
• 1 large bell pepper green red cut in half lengthwise, seeds and membranes removed
• 13.8 oz pizza dough refrigerated pillsbury® canned

Equipment

• baking sheet
• grill
• aluminum foil
• spatula

Directions

1. Heat gas or charcoal grill.
2. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.
3. Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender.
4. Remove from grill; cool.
5. Cut into thin slices.
6. Unroll dough on sprayed foil. Starting at center, press out dough to form 13x9-inch rectangle.
7. Brush top of dough with 1 teaspoon oil.
8. Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.
9. Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage.
10. Sprinkle with remaining 1/2 cup cheese and the oregano.
11. Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.