½ cup (125 mL) sundried tomatoes, diced (soak in warm water if dry or drain if packed in oil)
½ cup (125 mL) goat cheese, crumbed
¼ cup (65 mL) pine nuts
Preheat the barbecue to high heat (400°F or 200°C).
Grill sausages over direct medium heat until just cooked or a thermometer probe reads 170°F (77°C). Let cool and slice into rounds.
Flour a surface and roll or stretch half of the dough into a 12” circle. Place dough on a non-stick BBQ pizza pan or a preheated stone over indirect heat on the grill. Close the lid and cook for about 5-10 minutes until the underside is crisp.
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