Ingredients

1 cup pizza sauce
One 12-inch pre-baked pizza crust
8 ounces Italian sausage, cooked and cut into thin slices
1/2 cup sliced mushrooms
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced red bell pepper
1/4 cup sliced green onions
1 cup shredded mozzarella cheese
3/4 teaspoon dried oregano, crushed

Directions

Thirty minutes before cooking, prepare the grill for indirect cooking. Open all vents before starting the fire. Ignite the briquets; leave the lid off the grill until coals have a light coating of gray ash, about 25 to 30 minutes.

Spread pizza sauce on the pre-baked crust. Arrange sausage, mushrooms, peppers and onions on top of the sauce. Sprinkle with cheese and oregano.

Place pizza in center of the cooking grate. For added flavor, add a handful of wet mesquite wood chips to the well-started charcoal before placing pizza on the cooking grate. Grill 10 to 15 minutes or until the cheese is melted. Keep the lid on while the pizza is grilling; no peeking. Remove from the grill and cut into wedges. Makes 4 to 6 servings.