Grilled Veggie Sausage Pizza
photo by Nimz_
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Yields:
-
2 pizzas
- Serves:
- 4-6
ingredients
- 1 tablespoon active dry yeast
- 1 1⁄3 cups warm water (110 to 115 degrees)
- 2 teaspoons brown sugar
- 4 teaspoons extra virgin olive oil
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon dried oregano
- 3 - 3 1⁄2 cups all-purpose flour (I used 1/2 whole wheat and 1/2 all-purpose flour)
- yellow cornmeal, for dusting your pizza pan
-
TOPPINGS
- 1⁄2 lb bulk Italian sausage
- 1 1⁄2 cups pizza sauce (or less, we don't like a whole lot of sauce)
- 2 cups shredded mozzarella cheese
- 1 cup cheddar cheese (I actually used 4 Cheese Mexican Blend but the recipe was not accepted with that)
- 1⁄2 - 1 cup parmesan cheese
- 1 cup copped fresh mushrooms
- 1⁄2 medium sweet red pepper, sliced in thin strips
- 1⁄2 medium green pepper, sliced in thin strips
- 1⁄3 cup sliced red onion
- 1 jalapeno pepper, cut in half seeds removed then sliced
directions
- In the Kitchen Aide mixing bowl, dissolve yeast in warm water and let it stand for 5-10 minutes or until it foams.
- Add the sugar, oil, salt, garlic salt, oregano and 1 1/2 cups flour.
- Using the dough hook at speed 1 or 2, knead dough, adding in enough of the remaining flour to form a soft dough.
- Knead the dough until it becomes smooth and elastic, about 6-8 minutes.
- Before transferring to a greased bowl and turning once to grease the top, give the dough 3-4 kneads by hand.
- Cover and let rise in a warm place for 30-40 minutes.
- Wrap foil over the outside bottom of two 12-in-pizza pans. (We used a large pizza pan).
- Grease pans, dust with cornmeal and set aside.
- In a skillet, cook sausage over medium heat until no longer pink.
- Drain on paper towels and set aside.
- Divide dough in half if using the 2 small pizza pans.
- Spread the dough over the surfast of each pan. (I use a rolling pin to get it as close to the edge as possible then spread it further with my hand.).
- Build up edges slightly.
- Spread pizza sauce over crusts.
- Sprinkle with sausage, cheese, mushrooms, peppers, and onions.
- Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted. (If you go to much over the 20 minutes the bottom of the pizza will burn. Try not to lift the lid any more than you have to).
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Reviews
-
We did enjoy it.. every bite of it!! I used semolina since I did not have cornmeal which works perfectly fine. I made sun-dried tomato paste for the base.. and added some chopped black olives for the topping.. I sauteed the mushrooms as well (as they are quite watery and can make the pizza soggy at times). Next time I am going to try with some artichoke hearts! Thank you for this wonderful recipe.. we loved it!
RECIPE SUBMITTED BY
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.