Grilled Sausage, Apple, & Goat Cheese Pizza

Inspiration: A sausage and apple pizza we tasted at the Cyderworks Farm on Sauvie Island
Actual Sources: Pizza Dough recipe from I'm Just Here for More Food by Alton Brown
Serves: 4 plus a ball of dough for another meal

1/2 recipe Pizza Dough, recipe follows
1/4 lb italian sausage, casings removed, cooked and crumbled
1/2 sweet-tart apple, thinly sliced (Ginger gold in this case)
4 oz goat cheese (Anything from a fresh chevre to a funky aged cheese will work here. I went funky and used an aged raw milk Pyramid from Juniper Grove Farms today)
Extra Virgin Olive Oil

Preheat your grill on high. While the grill heats, stretch out the ball of pizza dough that you remembered to remove from the fridge an hour ago. Brush the round with olive oil and get ready to grill. Place the dough on the grate, oil side down. Cook 2-5 minutes or until the underside is golden but not burned. Brush the uncooked side with olive oil and flip the dough. Arrange the sausage, apple, and goat cheese over the pizza, close the grill, and cook for another 2-5 minutes or until the cheese melt and the topping is warmed through. Remove from the grill and let stand 3 minutes before slicing.

Pizza Dough
283 g (10 oz) warm water
11 g (1/2 oz) kosher salt
5 g (1/6 oz) sugar
454 g (1 lb) bread flour
7 g (1/4 oz) bread machine yeast
Olive Oil

Combine the dry ingredients in a large bowl and whisk together well. Add the water to the work bowl of a stand mixer fitted with a dough hook. Pour in the dry ingredients and mix on low for 2 minutes or until the dough pulls away from the side of the bowl adding more flour by the tablespoon as needed. Rest dough for 15 minutes then knead at 35-40% power for five minutes or until dough is well developed (it *window panes* like bubble gum when you stretch out a little piece). Remove the dough from the mixer and knead by hand for 30 seconds. Form into a ball. Place the dough into a large bowl with a little bit of olive oil and toss to coat. Cover with a clean towel and set aside until dough doubles in size. Fold dough down, shape into a disk, and put it back in the bowl. Cover with plastic wrap and refrigerate overnight.

The next day, remove the dough and cut into 2 equal pieces. Shape each into a ball. To use immediately, cover balls with a towel for an hour to bench proof; otherwise, place each ball into a ziploc bag and refrigerate for up to a week. Be sure to remove balls from the refrigerator at least an hour before you plan to cook your pizza.