3 links, about 6 ounces, chicken-apple sausages, cut into thin slices
4 cups chopped B&W watercress, divided
8 ounces crumbled gorgonzola cheese
Eight 5 to 6 inch diameter pita breads
9 teaspoons extra virgin olive oil
3 sweet red peppers, cut into thin rings
1. Prepare a gas grill over medium heat. Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add sausages. Cook about 3 minutes or until browned, stirring occasionally. Transfer cooked sausages to a paper towel-lined plate to drain.
2. Mix 2 ½ cups chopped watercress and gorgonzola cheese in medium bowl.
3. Lightly brush 1 side of each pita bread with 1 teaspoon extra virgin olive oil. Grill oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with watercress gorgonzola cheese mixture, chicken-apple sausage slices, and several sweet red pepper rings, dividing equally.
4. Return pita pizzas to gas grill. Grill covered, until gorgonzola cheese softens, about 2 minutes. Transfer pit pizzas to serving platter. Top each with more watercress and serve. Makes 8 servings.