So, you want you want something for dinner, but in the summer, just the idea of turning on the stove - let alone the oven - leaves you less than enthusiastic. That probably means the grill, but you have had your share of hot dogs, kebabs, and barbecued chicken.

One solution? Something unexpected - grilled pizza.

The dough

Makes four 8-inch pizzas

1 cup warm water (105 - 115 F)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
3 cups (or more) all purpose flour (bread flour ok too)
1 1/2 teaspoons salt
1 tablespoon chopped fresh rosemary

Combine water and sugar in processor/mixer. Sprinkle with yeast and let stand until foamy, about 10 minutes. Add oil, then three cups of flour and salt. Process until dough comes together, about 1 minute. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by the tablespoon if dough is sticky - about 2 minutes in food processor, 5-10 minutes by hand or mixer. Lightly oil large bowl, add dough; turning to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area util dough doubles, about 1 hour.

Punch down dough. Knead dough in bowl until smooth, about 2 minutes.

Toppings

3/4 cup olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary

1 pound spicy Italian sausages
2 yellow or red bell peppers, cored, quartered lengthwise
1 large red onion, peeled, cut through root end inte 1/2 inch wedges

Whisk the first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature, or refrigerate up to 2 hours.

Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette (don't be stingy!). Sprinkle with salt and pepper. Grill sausages until cooked through an peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages (or more - don't under cook) and 8 minutes for veggies.

Transfer sausages and vegetables to cutting board. Cut sausages into 1/2 inch pieces and peppers into thin strips.

2 cups grated mozzarella cheese
1/2 cup freshly grated Parmesan or Romano cheese
2 cups crumbled chilled soft fresh goat cheese (e.g. Montrachet, Feta)
4 plum tomatoes, halved, seeded, and chopped
3/4 cup shopped green onion tops

Add coals to barbecue if you are Karl, or not using gas. Divide dough into 4 equal pieces. Strech out each piece on floured surface to 9-inch round.

Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Flip, cooking another minute. Transfer to baking sheet, well grilled side up. Repeat with remaining 2 dough rounds. Sprinkle each with 1/4 cup of mozzarella and Parmesan. Top each with 1/4 of the sausage, peppers and onion, the goat cheese, tomatoes and green onion. Drizzle on some of the vinaigrette

Using a large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheese melt and dough is cooked through and browned. Repeat for remaining 2 pizzas.

Yum.