Sausage Mushroom Pizza recipe
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Ingredients
- Reynolds Wrap® Heavy Duty Aluminum Foil 2 tablespoons cornmeal 2 pounds frozen pizza dough, thawed or Whole Wheat Sesame Dough (below) ½ cup pizza sauce ⅛ 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
Nutrition Info
- 477.5 caloriescarbohydrate: 59.3 gcholesterol: 31.9 mgfat: 16.7 gfiber: 2 gprotein: 20.6 gsaturatedFat: 6.6 gservingSize: -sodium: 1303.5 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Sausage Mushroom Pizza
Directions
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Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
Divide Whole Wheat Sesame Seed Dough or thawed pizza 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.
Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum 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. Top pizzas as directed above. Return assembled pizzas 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.