Italian Sausage, Ricotta & Black Truffle Sriracha Pizza on the Griddle

1. Preheat the griddle to medium-high heat with a drizzle of olive oil.
2. Place the Italian sausage meat and red onions on the griddle. Cook, breaking up the meat well with a spatula, until the sausage is well browned and the onions are slightly caramelized.
3. Add Firebarns Black Truffle Sriracha to the sausage and onion mixture. Mix well directly on the griddle to coat the meat and onions. Set the mixture aside on one side of the griddle or in a bowl.
4. Cut the ball of pizza dough into 4 equal portions. Stretch each piece to form small individual pizzas. Add a light drizzle of olive oil to the griddle, then place the dough directly on it.
5. Cook the dough for a few minutes, until the bottom is golden brown and crispy. Flip the dough.
6. On the already grilled side, add the pizza sauce, shredded mozzarella, then the mixture of Italian sausage, red onions, and Black Truffle Sriracha.
7. Cover with a cooking dome and cook until the cheese is well melted and the crust is crispy.
8. Remove the pizzas from the griddle.

Finishing

1. Add quenelles of ricotta cheese to the hot pizzas. Garnish with fresh basil and lemon zest.
2. Finish with a drizzle of olive oil and a drizzle of balsamic glaze and serve immediately.