1. For dough, in a large bowl of a stand mixer fitted with a dough hook attachment, combine flour, yeast and salt.
2. In a small bowl, whisk together warm water, olive oil and honey. Add to flour mixture. Beat on medium for 4 to 5 minutes or until dough is smooth and elastic, scraping side of bowl as needed.
3. Lightly spray a medium bowl with nonstick cooking spray. Place dough in bowl; turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free place for 45 to 60 minutes or until doubled in size.
4. Meanwhile, for pizza, in a large nonstick skillet, cook sausage, fennel seeds, Italian seasoning, mustard seeds, ¼ teaspoon salt and ¼ teaspoon pepper supreme over medium-high heat for 4 to 5 minutes or until browned (160°F), stirring occasionally to break into crumbles. Set aside.
5. In a small bowl, whisk together olive oil, pickling brine and garlic paste; set aside.
6. Preheat a charcoal or gas grill with a greased grill grate and two grilling zones: direct grilling over medium-high heat (375°F) and indirect grilling over medium heat (350°F).
7. Divide dough in half. Reserve one portion for another use.* Shape remaining portion into a ball. On a lightly floured large baking sheet, roll out dough into a 12×7-inch oval.
8. Carefully slide dough directly onto the grill grate over direct heat; grill for 4 to 6 minutes or until bottom of crust begins to crisp. Remove crust from the grill; turn crust over. Brush top of crust with 2 tablespoons olive oil mixture. Top with shallots, sausage mixture, mozzarella pearls and ¼ cup pickled sweet peppers.
9. Place crust with toppings directly on grill grate over indirect heat. Close grill lid; grill for 10 to 12 minutes or until edges begin to brown, rotating pizza occasionally. Remove from grill; let stand 5 minutes.
10. To serve, brush remaining olive oil mixture on edges of the crust. Top pizza with burrata and remaining ¼ cup pickled sweet peppers. Garnish with basil, oregano and crushed red pepper, if desired. Season to taste additional salt and pepper supreme, if desired.

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*To store pizza dough: Wrap unused portion of dough in plastic wrap. Place in a resealable freezer plastic bag; seal bag. Store in refrigerator up to 3 days and in freezer up to 2 weeks. To use, if frozen, thaw in refrigerator overnight. Let refrigerated dough stand at room temperature for 30 minutes. Unwrap dough and roll out on a lightly floured surface. Grill and top dough as directed above.