Sausage Mushroom Pizza

Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 478 Calories

Ingredients

• 2 tablespoons cornmeal
• 1 teaspoon grated Parmesan cheese
• Reynolds Wrap® Heavy Duty Aluminum Foil
• 2 pounds frozen pizza dough, thawed or Whole Wheat Sesame Dough (below)
• 8 ounces bulk Italian sausage, cooked and drained
• 1 cup thinly sliced fresh mushrooms
• 8 ounces shredded Italian cheese blend
• 1 leaf Snipped fresh basil
• 0.5 cup pizza sauce
• 0.125 teaspoon crushed red pepper

Recipe Instructions

Step 1

Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.

Step 2

Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.

Step 3

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.

Step 4

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.

Step 5

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.