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Sausage Mushroom Pizza
Sausage Mushroom Pizza
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
Spice up pizza night with grilled individual-sized pizzas.
Ingredients:
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 2 tablespoons cornmeal
  • 2 pounds frozen pizza dough, thawed or Whole Wheat Sesame Dough (below)
  • 0.5 cup pizza sauce
  • 0.125 teaspoon crushed red pepper
  • 8 ounces bulk Italian sausage, cooked and drained
  • 1 cup thinly sliced fresh mushrooms
  • 8 ounces shredded Italian cheese blend
  • 1 teaspoon Grated Parmesan cheese
  • 1 leaf Snipped fresh basil
Instructions:
  • Preheat your oven to 450 degrees F, then line two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil and sprinkle them with cornmeal.
  • Divide the Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions, then cover and allow to rest for 10 minutes.
  • Roll out the dough portions into 6-inch circles on a floured surface. Place them on baking sheets, then pierce the crusts with a fork. Avoid letting them rise.
  • Bake for approximately 7 minutes or until lightly browned. Mix pizza sauce and crushed red pepper in a small bowl. Spread pizza sauce over each crust, then add sausage and mushrooms. Sprinkle Italian blend cheese on top. Bake for an additional 5 minutes or until the cheese melts. Optionally garnish with Parmesan cheese and/or fresh basil.
  • Prepare the grill by lining the rack with Reynolds Wrap® Heavy Duty Aluminum Foil and preheating it to medium-hot. Brush 1 tablespoon of olive oil on the tops of the dough circles. Grill the dough circles, oiled sides down, until the bottom is browned and firm, for about 1 minute. Transfer the grilled dough circles to a clean surface, grilled side up. Top the pizzas as instructed, then return them to the foil-lined grill rack. Cover and grill for 2 to 3 minutes until the bottom is browned, and the cheese has melted, making sure to rearrange them for even browning.

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