Marcus Nilsson
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
1
pound purchased fresh pizza dough
5
tablespoons Pomegranate-Cumin Dressing, divided
1
cup coarsely grated Fontina cheese
Fresh arugula
2
grilled sausages, sliced 1/3 inch thick, from Grilled Sausages with Figs and Mixed Greens
6
fresh figs, quartered
2
thin red onion slices, rings separated
1
cup crumbled soft fresh goat cheese
Need to make a substitution?
Preparation
Step 1
Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
Step 2
Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.
Nutrition Per Serving
1 serving contains: Calories (kcal) 695.0 %Calories from Fat 50.1 Fat (g) 38.7 Saturated Fat (g) 14.8 Cholesterol (mg) 74.2 Carbohydrates (g) 68.5 Dietary Fiber (g) 4.0 Total Sugars (g) 19.2 Net Carbs (g) 64.5 Protein (g) 25.1 Sodium (mg) 1098.7