Sausage and Mushroom Mini Pizzas
Make dinner fun and delicious with these personal pizzas you can cook in the oven or on the grill.
- Serves: 8 persons
- 2tablespoons cornmeal
- 1(.25 ounce) package active dry yeast
- 1cup warm water
- 1¾ cups whole wheat flour, divided
- 1¼ cups all-purpose flour
- 2tablespoons sesame seeds
- ½teaspoon salt
- 2tablespoons olive oil
- ½cup pizza sauce
- ⅛teaspoon crushed red pepper flakes
- 8ounces bulk Italian sausage, cooked and drained
- 1cup thinly sliced fresh mushrooms
- 8ounces shredded Italian blend cheese
- 1pinch Grated Parmesan cheese
- 1leaf Snipped fresh basil
- 2sheets Reynolds Wrap® Heavy Duty Foil
Step 1Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Foil. Sprinkle with cornmeal.
Step 2Stir yeast into 1 cup warm water and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole-wheat flour, all-purpose flour, sesame seeds and salt; add yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole-wheat flour (1/4 -1/2 cup) to make moderately stiff dough that is smooth and elastic (3 to 4 minutes total).
Step 3Divide 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.
Step 4Bake 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 5To Grill: Line grill rack with Reynolds Wrap® Heavy Duty 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. Assemble pizzas and return 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.