Sausage and Mushroom Mini Pizzas recipe
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Ingredients
- 2 tablespoons cornmeal 1 (.25 ounce) package active dry yeast 1 cup warm water 1 ¾ cups whole wheat flour, divided 1 ¼ cups all-purpose flour 2 tablespoons sesame seeds ½ teaspoon salt 2 tablespoons olive oil ½ cup pizza sauce ⅛ teaspoon crushed red pepper flakes 8 ounces bulk Italian sausage, cooked and drained 1 cup thinly sliced fresh mushrooms 8 ounces shredded Italian blend cheese 1 pinch Grated Parmesan cheese 1 leaf Snipped fresh basil 2 sheets Reynolds Wrap® Heavy Duty Foil
Nutrition Info
- 383.5 caloriescarbohydrate: 40.3 gcholesterol: 31.8 mgfat: 17.9 gfiber: 4.7 gprotein: 17.1 gsaturatedFat: 7.3 gservingSize: -sodium: 693.6 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Mushroom Mini Pizzas
Directions
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Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Foil. Sprinkle with cornmeal.
Stir yeast into 1 cup warm water and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole-wheat flour, all-purpose flour, sesame seeds and salt, add yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole-wheat flour (1/4 -1/2 cup) to make moderately stiff dough that is smooth and elastic (3 to 4 minutes total).
Divide dough into 8 equal portions. Cover and let rest for 10 minutes. Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
To Grill: Line grill rack with Reynolds Wrap® Heavy Duty Foil. Preheat grill, reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Assemble pizzas and return to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.