Ingredients

• 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

Instructions

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