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1
Preheat the grill to medium-high.
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In the meantime, throw about 1 1/2 cup of the tomatoes into a mini food processor and blend until smooth.
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3
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.
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4
Heat the oil in a medium skillet and toss in the sliced fennel.
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Saute until it starts to soften, 5 minutes.
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Add the asparagus and remaining 1/2 cup cherry tomatoes and saute another 3 minutes, until everything pops and is crisp-tender.
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Add in a pinch of salt and pepper.
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Back on the grill, add the sausages and grill until plump and lightly charred, roughly 20 minutes, depending on your sausages.
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9
Remove from heat and cut into small half circles.
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(You can always brown Italian sausagecasings removedin a pan if you want.
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Which I normally want.)
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Brush the grates with a little oil, and place each pizza crust right on it.
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13
Grill until the bottom is set, 3 minutes.
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14
Remove crust from grill and flip it over.
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15
Spoon out a layer of tomato sauce, followed by the fennel, asparagus, cherry tomatoes and diced sausages.
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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.
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But keep an eye on it.
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Not all grills are created equal and I dont want you to hate me if yours burns.
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Cool?
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20
Top with more fresh basil if desired, slice and inhale.
