Sausage and Mushroom Mini Pizzas recipe

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Ingredients

2 tablespoons cornmeal
1 (.25 ounce) package active dry yeast
1 cup warm water
1 ¾ cups whole wheat flour, divided
1 ¼ cups all-purpose flour
2 tablespoons sesame seeds
½ teaspoon salt
2 tablespoons olive oil
½ cup pizza sauce
⅛ teaspoon crushed red pepper flakes
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian blend cheese
1 pinch Grated Parmesan cheese
1 leaf Snipped fresh basil
2 sheets Reynolds Wrap® Heavy Duty Foil

Nutrition Info

383.5 calories
carbohydrate: 40.3 g
cholesterol: 31.8 mg
fat: 17.9 g
fiber: 4.7 g
protein: 17.1 g
saturatedFat: 7.3 g
servingSize: -
sodium: 693.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Stir 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).

  3. Divide 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.

  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.

  5. To 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.

Recipe Yield

8 pizzas

Recipe Note

Make dinner fun and delicious with these personal pizzas you can cook in the oven or on the grill.

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