Grilled Sausage and Fig Pizza with Goat Cheese

• 1 pound purchased fresh pizza dough
• 5 tablespoons Pomegranate-Cumin Dressing, divided
• 1 cup coarsely grated Fontina cheese
• Fresh arugula
• 2 grilled sausages, sliced 1/3 inch thick, from Grilled Sausages with Figs and Mixed Greens
• 6 fresh figs, quartered
• 2 thin red onion slices, rings separated
• 1 cup crumbled soft fresh goat cheese

1. Prepare barbecue (medium-high heat).
2. Halve dough; roll to 10-inch rounds.
3. Brush tops with some of dressing.
4. Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes.
5. Turn pizzas over.
6. Top with Fontina, arugula, sausages, figs, and onions.
7. Drizzle with more dressing.
8. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes.
9. Top with goat cheese.
10. Grill until goat cheese softens, about 1 minute.

dough, pomegranatecumin dressing, cheese, fresh arugula, grilled sausages, fresh figs, thin red onion, goat cheese

Taken from www.epicurious.com/recipes/food/views/grilled-sausage-and-fig-pizza-with-goat-cheese-360090 (may not work)