Place the flour, semolina and salt in a bowl, mix. Add the yeast, water and oil, mix with a spoon, knead for approx. 10 mins. into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Divide the dough into 10 portions, shape into balls, flatten to create a raised rim. Combine the ricotta and pesto, spread over the middle of the pizzas, top with the sausage.
With the lid down, grill the mini pizzas over/on a medium heat (approx. 200 °C for approx. 5 mins.
Top the mini pizzas with mozzarella and basil.