2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded and divided
2 medium Roma tomatoes, sliced
8 ounces cooked Italian sausage, broken into small pieces
1 small green bell pepper, cut into 1/2-inch strips
Extra virgin olive oil
Preparation
No prior preparation is required.
Instructions
Preheat gas or charcoal grill to medium heat.
In a food processor or blender, process garlic until finely chopped. Add Ricotta, Asiago, basil, milk, salt and pepper; process until basil is finely chopped. Spread on pizza crust to within 1/2-inch of edge.
Sprinkle 1 cup Monterey Jack cheese over Ricotta mixture. Arrange tomatoes over cheese. Top with sausage. Set aside.
Brush green pepper strips with olive oil. Grill strips for 5 minutes or until crisp-tender, turning once. Dice green pepper; sprinkle over tomatoes along with remaining Monterey Jack cheese.
Place pizza on grill, cover and grill over indirect medium heat, rotating once, for 20 minutes or until cheese is melted. Let stand several minutes before cutting.
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