Ingrédients pour Grilled Veggie Sausage Pizza
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- Brown Sugar
- Extra Virgin Olive Oil
- Kosher Salt
- 1 teaspoon garlic salt
- Dried Oregano
- All Purpose Flour
- Yellow Cornmeal
- Bulk Italian Sausage
- 1 cup pizza sauce
- Mozzarella Cheese
- Cheddar Cheese
- Parmesan Cheese
- Fresh Mushrooms
- Sweet Red Pepper
- Green Pepper
- Red Onion
- Jalapeno Pepper
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Comment préparer Grilled Veggie Sausage Pizza
- In a KitchenAid mixing bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm water (105-115°F). Let stand 5-10 minutes until foamy.
- Add 1 tablespoon sugar, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon garlic salt, 1 teaspoon dried oregano, and 1 1/2 cups all-purpose flour to the yeast mixture.
- Using the dough hook on speed 1 or 2, knead the dough, gradually adding the remaining 1/2 cup all-purpose flour until a soft dough forms.
- Continue kneading with the dough hook for 6-8 minutes, until the dough is smooth and elastic.
- Lightly grease a large bowl. Turn the dough out onto the bowl, give it 3-4 kneads by hand, turn to coat with oil, then cover and let rise in a warm place for 30-40 minutes.
- Wrap heavy-duty foil around the outside bottom of two 12-inch pizza pans for added heat insulation.
- Lightly grease the pizza pans, dust with cornmeal, and set aside.
- In a large skillet, cook 1 pound Italian sausage (removed from casings) over medium heat until no longer pink, breaking it up with a spoon. Drain on paper towels and set aside.
- If using two 12-inch pans, divide the dough in half. For one large pizza, skip this step.
- Gently stretch or roll out the dough to fit each pizza pan. Build up the edges slightly.
- Spread 1/2 cup pizza sauce evenly over each crust.
- Distribute the cooked sausage evenly over the sauce.
- Top with your desired amount of shredded mozzarella cheese (approximately 2 cups total), sliced mushrooms (1 cup), sliced bell peppers (1 cup), and sliced onions (1/2 cup).
- Grill the pizzas, covered, over medium heat for 15-20 minutes, or until the bottom crust is browned and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
28g
Fat
115g
Carbs
29g
