Best Grilled Veggie Sausage Pizza Recipes

GRILLED VEGGIE SAUSAGE PIZZA

Grilled Veggie Sausage Pizza image

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.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 pizzas.

Number Of Ingredients 15

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 all-purpose flour
TOPPINGS:
1/2 pound bulk Italian sausage
1-1/2 cups pizza sauce
2 cups shredded part-skim mozzarella cheese
1 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper

Steps:

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. , 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. , 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., 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.

Nutrition Facts : Calories 416 calories, Fat 18g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 572mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

GRILLED VEGGIE SAUSAGE PIZZA

Grilled Veggie Sausage Pizza image

Wonderful for hot days when you don't want to turn your oven on. Found this in Taste of Home Backyard Grilling and made some significant changes to suit our taste. I used my Kitchen Aide Mixer for this. This pizza crust does not require cooking before adding your toppings. Of course, you can add any of your favorite toppings you like. I did in this recipe. I don't usually measure out the cheese when I made pizza, so use as much or as little as you like. You can tell when it's enough. This makes 2 12 inch pizzas or 1 large one.Hope you enjoy.

Provided by Nimz_

Categories European

Time 1h5m

Yield 2 pizzas, 4-6 serving(s)

Number Of Ingredients 19

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
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

Steps:

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).