olive oil cooking spray

8	ounces (240 g) reduced-fat turkey sausage (such as kielbasa or specialty turkey sausage in a link form)

1	medium red bell pepper, 6 ounces (150 g), cored and quartered lengthwise

1	small onion, 4 ounces (120 g), cut through the root end into 1/2-inch (1.25 cm) wedges

1	10-ounce (300 g) tube refrigerated pizza dough

cornmeal

1	teaspoon (5 ml) olive oil

1	teaspoon (5 ml) crushed dried oregano

1/2	teaspoon (2.5 ml) crushed dried basil

1/2	cup (24 g) reduced-fat, low-sodium jarred marinara sauce

2 to 3

fresh mushrooms, thinly sliced (optional)

crushed red pepper flakes

1/3	cup (40 g) shredded part-skim mozzarella cheese

1. Prepare the barbecue for medium heat. Arrange the sausage, pepper, and onion on a baking sheet and lightly coat with cooking spray. Grill sausage until cooked through and pepper and onion until slightly charred and crisp-tender, turning occasionally, about 12 minutes for the sausage and 8 to 10 minutes for the vegetables. Transfer the sausage and vegetables to a cutting board. Cut sausage into 1/2-inch (1.25 cm) pieces and the pepper and onion into thin strips. Discard the onion skin. Set aside.
2. While you're waiting for the grill to cool to low heat, open the dough package and on a lightly floured surface, roll out dough to roughly form a 10-inch 25 cm) circle. Place the crust on a cookie sheet which has been lightly sprinkled with cornmeal and using your fingers, pat the dough to desired shape and thickness.
3. Transfer the crust to the grill. Grill for about 3 minutes, until the top of dough puffs and the underside is crisp and lightly browned. Using a large metal spatula, turn the crust over. Brush the cooked top with olive oil and sprinkle with oregano and basil.
4. Spread the marinar sauce on the top side of the crust. Arrange sausage pieces, peppers, onions, and mushrooms (if using) on top. Top with the mozzarella, covering the top evenly.
5. Continue to grill for another 4 to 5 minutes, until the pizza is cooked through, the dough lightly browned, and the cheese melted. To insure even cooking, use tongs to rotate the pizza two or three times during the cooking period, taking care not to knock off the topping.