Grilled pizza with hunter's sausages and peppers

Ingredients:

Pizza

• 220 g of hunting sausages
• 1 large red onion, sliced ​​0.5cm thick.
• 2 large yellow bell peppers, seeded and quartered
• 2 large red bell peppers, seeded and quartered
• Olive oil
• 1 portion of any pizza dough, rolled out into 4 circles with a diameter of 15 cm.
• 220 gr. grated fontina cheese
• 1 cup sheep's milk ricotta
• 2 tbsp. l. olive oil
• 2 tbsp. l. chopped oregano

Basil Vinaigrette

• 0.5 cup fresh basil leaves
• 1/4 cup white wine vinegar
• 1 tbsp. honey
• 0.5 cups olive oil

Preparation:

1. Preheat the grill.
   
   Grill the sausage on both sides until cooked through and browned, about 10 minutes per side. Brush the onions and peppers with olive oil and season with salt and black pepper. Grill the onions and peppers until softened, about 3-4 minutes per side.
2. Remove the sausage from the grill and slice into 0.5 cm thick slices. Remove the onion from the grill, separate into rings, and roughly chop. Then remove the peppers from the grill and slice into 0.3 cm thick strips.
3. Preheat the grill to high heat. Brush the dough with olive oil, season with salt and pepper, and grill for 2-3 minutes, or until golden brown. Flip and grill for another 1-2 minutes. Remove from the grill and place on a flat surface.
4. Evenly divide the fontina cheese among four pizza crusts. Top with the sausage, onion, and bell pepper. Place the pizzas on the grill, close the lid, and cook until the cheese is melted, about 3-4 minutes. To bake, preheat the oven to 450°F (230°C). Place the pizzas on baking sheets and bake until the cheese is melted, about 5-10 minutes.
5. In a small bowl, combine the ricotta, olive oil, and oregano, season with salt and pepper to taste. Remove the pizza from the oven and drizzle with the basil vinaigrette. Top with the ricotta mixture and let the pizza rest for 5 minutes. Slice and serve.
   
   Basil Vinaigrette: Mix all ingredients and beat until smooth; add salt and pepper to taste.