2 packages whole grain pizza dough
2 Tbsp olive oil, for brushing
1 (12 oz) package Aidell’s Chicken & Apple Sausage
2 cups Champlain Orchards apples, thinly sliced (Crimson Gold, Crimson Topaz, or Mutsu)
8 oz goat cheese ( we like Blue Ledge Farm chevre)
2 cups baby arugula
Salt and pepper, to taste
For the honey vinaigrette:
1 Tbsp olive oil
1½ tsp. honey
2 tsp. Dijon mustard
1 tsp. fresh lemon juice
To make the honey vinaigrette, whisk together olive oil, honey, Dijon mustard and lemon juice and set aside.
Preheat a grill over medium high heat.
Cook the sausages for 8 to 10 minutes until heated through, turning occasionally.
While the sausages are cooking, divide dough balls in half, and roll out to desired thickness.
When sausages are done, remove and cut into 1/2” slices, then put the pizza stone on the grill, if you have one..
Brush dough with olive oil and place on the pizza stone or directly on the grill for 2 to 3 minutes per each side, until starting to brown & crisp up.
When the crust is ready, top with goat cheese (2 oz on each pizza), apple slices and chicken sausage and grill for an additional 4 to 6 minutes until cheese is slightly melted.
Remove pizzas from the grill, top with fresh arugula and drizzle each with honey vinaigrette. Season with salt and pepper, if desired. Serve and enjoy!
| Adapted from Eat Yourself Skinny