Grilled Veggie Sausage Pizza |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Last summer, while we were building our new house, our grill served as my temporary stove. Among the recipes I experimented with was this crispy thin-crust pizza. It met with such approval, guests were eager to try it in their own backyards. Ingredients:
1 tablespoon active dry yeast |
1-1/3 cups warm water (110° to 115°) |
5 teaspoons sugar |
4 teaspoons canola oil |
1/4 teaspoon salt |
1/4 teaspoon garlic salt |
1/4 teaspoon dried oregano |
3-1/4 to 3-1/2 cups king arthur unbleached all-purpose flour |
toppings: |
1/2 pound bulk italian sausage |
1-1/2 cups pizza sauce |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup sliced fresh mushrooms |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green pepper |
Directions:
1. In a large bowl, dissolve yeast in water. Add the sugar, oil, salt, garlic salt, oregano and 1-1/2 cups flour. Stir in enough of the remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes.
3. Wrap foil over the outside bottom of two 12-in. pizza pans; grease pans and set aside. In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly.
4. Spread pizza sauce over crusts; sprinkle with sausage, cheese, mushrooms and peppers. Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted. Yield: 2 pizzas (8 slices each).
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