2 to 3 Tablespoons Cornmeal or Semolina Flour
2 Tablespoons Extra Virgin Olive Oil
1 Cup Linguica Smoked Sausage, cut into small chunks
¾ Cup Grilled Chicken, Diced
½ to ¾ Cup of Pizza Sauce
2 Balls of Fresh Mozzarella
¾ Cup Manchego Cheese, shredded
To Taste Red Onions, thinly sliced
To Taste Roasted Peppers
To Taste Fresh Thyme
Extra Virgin Olive Oil, for brushing the dough
To Taste Fresh Basil, thinly sliced
Preheat the grill to 500 degrees. If you’re using a charcoal grill, move the hot coals to one side of the grill.
Preheat a medium sized skillet over medium-high heat. Sauté the linguica for about 4 to 5 minutes in 2 tablespoons of olive oil or just until slightly browned. Remove from the skillet and set aside.
Roll out the pizza dough about ¼ inch thick on a clean, dry, flour dusted surface. Brush the entire pizza dough with olive oil. Sprinkle the pizza peel with cornmeal, or semolina. Place the dough onto the peel with the olive oil side facing downward. Brush the second side with olive oil, especially the edges. Then spread the sauce onto the dough leaving ¾ inch clear from the edges. Top with mozzarella, Manchego cheese, linguica, chicken, onions, peppers, and fresh thyme.
Carefully slide the pizza onto the grill directly over the hot coals, close the lid and cook for 2 to 3 minutes. Then, using 1 or 2 BBQ spatulas, move the pizza to the other side of the grill and cook over indirect heat for the remainder of the cooking time or until the dough is golden and the cheeses are melted. Once done, top with fresh basil. Serve immediately.