Directions:

Brown sausage in a large skillet over medium heat until no longer pink, breaking into crumbles. Remove to paper towels to drain.

Place the carrots, water, olive oil and 1/4 teaspoon salt in a large saucepan. Cook and stir over medium-high heat for 7-8 minutes or until water has evaporated. Add the red wine vinegar, sugar and remaining salt; cook and stir for 1 minute longer. Remove from the heat.

Grease grill grate. Heat grill to medium.

Divide dough into two equal halves. Roll each portion into a 10-inch round circle on a lightly floured surface.

Transfer dough to grill grate with a lightly floured, rimless baking sheet or pizza peel. Grill, covered, over medium heat for 1-3 minutes or until bottoms are browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove crusts from the grill; place on a lightly floured baking sheet partially-cooked side down.

Top the browned-crisp side of crusts with sausage, carrots, mozzarella and provolone. Return to the grill. Grill, covered, for 1-3 minutes longer or until crusts are browned and crisp. Remove from the grill; transfer to a cutting board. Garnish with mint. Cool slightly before slicing.