Sausage and Mushroom Mini Pizza
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Servings: 8 pizzas
- Course: Main Dish
Make dinner fun and delicious with these personal pizzas you can cook in the oven or on the grill.
Reynolds Kitchens tip
Foil makes for easy cleanup, easy leftovers and easy reheating in the oven. When you’re done, just wrap your leftovers in foil and store them in the fridge.
- 2 tablespoons cornmeal
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 cup warm water
- 1 3/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 2 tablespoons sesame seeds
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup pizza sauce
- 1/8 teaspoon crushed red pepper
- 8 ounces bulk Italian sausage, cooked and drained
- 1 cup thinly sliced fresh mushrooms
- 8 ounces shredded Italian blend cheese
- Grated Parmesan cheese and/or snipped fresh basil (optional)
- Reynolds Wrap® Heavy Duty Foil
Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Foil. Sprinkle with cornmeal.
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).
Divide dough or 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.
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.
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.