Italian Sausage and Mushroom Grilled Pizza
40Prep Time Minutes
40Total Time Minutes
7Number of Ingredients
PAM® Grilling Spray
1 can (28 oz each) Hunt's® Whole Peeled Plum Tomatoes, drained well
1 clove garlic
1/4 teaspoon salt
1 pkg (16 oz each) ready to bake pizza dough
1/2 pound hot Italian pork sausage links (1/2 pound = 2 links)
4 ounces baby portobello mushrooms
1-1/2 cups shredded Italian blend or mozzarella cheese
1/4 cup fresh torn basil leaves
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||7 g||33%|
|Dietary Fiber||5 g||19%|
|Vitamin C||11 mg||18%|
|Vitamin A||542 iu||11%|
Spray cold grates of gas grill with grilling spray. Preheat grill for medium-low heat. Meanwhile, pulse tomatoes, garlic and salt in food processor until well blended; set aside.
Spray rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on lightly floured surface. Carefully transfer dough to baking sheet and then directly onto grill grates. Grill dough until lightly charred, about 2 minutes per side. Grill sausage until cooked through (160°F), about 15 minutes, turning occasionally. Thread mushrooms on wooden skewer. Grill until lightly charred, about 10 minutes, turning occasionally.
Slice sausages into 1/4-inch rounds; cut mushrooms into quarters. Spread tomato sauce evenly on grilled crust; top with cheese, sausage, mushrooms and basil. Grill pizza until cheese is melted, about 5 minutes, rotating pizza if needed for even heating. Cut into 6 slices.
To quickly make your own pizza dough: Add 2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon salt and 1/2 teaspoon granulated sugar to food processor; pulse until well combined, about 15 seconds. Add 3/4 cup warm water and 1 tablespoon olive oil and continue to pulse until dough forms a ball, about 30 seconds. Remove dough and knead until smooth. Place dough in medium bowl; cover and let rise until doubled in size, about 1 hour.
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