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Grilled Pizza with Wisconsin Three-Cheese Blend

3 large garlic cloves, peeled
3/4 cup Wisconsin whole milk Ricotta cheese
1/3 cup Wisconsin Asiago cheese, cubed
1/2 cup fresh basil leaves, lightly packed
2 Tbsp. milk
1/4 tsp. salt

1/8 tsp. pepper
1 (10 to 14 oz.) prebaked Italian pizza crust
2 cups (8 oz.) Wisconsin Monterey Jack cheese, shredded and divided
2 medium Roma tomatoes, sliced
8 oz. cooked Italian sausage, broken into small pieces
1 small green bell pepper, cut into 1/2-inch strips
Extra virgin olive oil

  

  Preheat grill to medium heat. In a food processor or blender, process garlic until finely chopped. Add Ricotta, Asiago, basil, milk, salt, and pepper; process until basil is finely chopped. Spread on pizza crust to within 1/2 inch of edge. Sprinkle 1 cup Monterey Jack cheese over Ricotta mixture. Arrange tomatoes over cheese. Top with sausage. Set aside. Brush green pepper strips with olive oil. Grill strips for 5 minutes or until crisp-tender, turning once. Dice green pepper; sprinkle over tomatoes along with remaining Monterey Jack cheese. Place pizza on grill, cover, and grill over indirect medium heat, rotating once, for 20 minutes or until cheese is melted. Let stand several minutes before cutting. Makes 6 servings.

 

 

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