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

Previous Next

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.