Updated: May 5, 2021
These pizzas are an amazing flavor explosion! If you can’t find the Merquez sausage you can substitute with sweet Italian sausage.
1 ball pizza dough
4 tbsp olive oil
2 tbsp parmesan
8 oz mozzerella
6 oz merquez sausage
3 cups arugula
4 tbsp Picnic Moroccan Cilantro Spread
1 tbsp olive oil
Pre-cook crumbled sausage in a frying pan until lightly cooked, it will be finished on the grill. Set you side.
Slice mozzarella in 1/4" slices. Set to side.
Whisk 4 tbsp. Picnic Moroccan Cilantro Spread with 1 tbsp. olive oil. Set to the side.
Roll, toss, or spin your dough into two 12" rounds.
Drizzle 2 tbsp. olive oil on each each pizza.
Sprinkle each pizza with 1 tbsp. Parmesan and a pinch of salt.
Divide sliced mozzarella between the pizzas.
Divide and scatter the sausage between the pizzas.
Place on grill and cook until crust is done to your liking. I usually keep the top down for the first minute or so, then keep open to keep an eye on pizzas so they do not burn.
After removing from the grill, scatter arugula between the two pizzas.
Drizzle each pizza with the Moroccan Cilantro Spread & olive oil mixture.