Grilled Chopped Supreme Pizza Panino

Flatten a portion of pizza dough, brush it with extra virgin olive oil, and fold it in half. Place on a floured pizza peel.

Bake in a very hot oven or pizza oven until puffed and golden brown with some char spots. Let it cool on a wire rack.

Prepare the vegetables: clean and de-gill the portobello mushroom cap and slice the red onion.

Place the mushroom, onion slices, and whole green bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Preheat a grill to medium heat and oil the grates.

Grill the vegetables for 5-6 minutes, turning to char all sides of the pepper. Grill the chicken sausages for 8-10 minutes, turning occasionally, until cooked through.

Once the pepper is fully charred, remove it from the grill and peel off the skin. Do not rinse the pepper.

On a large cutting board, begin layering the ingredients: start with the grilled red onion, followed by the peeled green pepper, the portobello mushroom cap, pepperoni slices, and provolone cheese.

Place the hot grilled sausages on top of the cheese. Sprinkle with shredded mozzarella, spoon over the warm marinara sauce, and top with fresh basil leaves.

Using a mezzaluna or a large knife, chop the entire stack into bite-sized pieces.

Gently open the baked panino to form a pocket and stuff it with the chopped filling.

Finish with a drizzle of good extra virgin olive oil and garnish with more fresh basil before serving.