Sausage, Fennel and Asparagus Pizza

Preheat the grill to medium-high.

In the meantime, throw about 1 1/2 cup of the tomatoes into a mini food processor and blend until smooth. Then pour the puree into a small sauce pan and simmer with a pinch of salt, pepper, and a basil leaf or two for 5 minutes.

Heat the oil in a medium skillet and toss in the sliced fennel. Saute until it starts to soften, 5 minutes. Add the asparagus and remaining 1/2 cup cherry tomatoes and saute another 3 minutes, until everything pops and is crisp-tender. Add in a pinch of salt and pepper.

Back on the grill, add the sausages and grill until plump and lightly charred, roughly 20 minutes, depending on your sausages. Remove from heat and cut into small half circles. (You can always brown Italian sausage—casings removed—in a pan if you want. Which I normally want.)

Brush the grates with a little oil, and place each pizza crust right on it. Grill until the bottom is set, 3 minutes. Remove crust from grill and flip it over. Spoon out a layer of tomato sauce, followed by the fennel, asparagus, cherry tomatoes and diced sausages. Sprinkle with mozzarella and back on the grill it goes for another 15 minutes or so, until the cheese is nice and bubbly and the dough is cooked through. But keep an eye on it. Not all grills are created equal and I don’t want you to hate me if yours burns. Cool?

Top with more fresh basil if desired, slice and inhale.