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Sausage Mushroom Pizza 11

Sausage Mushroom Pizza

Reynolds Kitchens

"Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill."
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Ingredients

52 m servings 477 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap(R) Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
  2. Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
  3. 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. Grilling: Line grill rack with Reynolds Wrap(R) Heavy Duty Aluminum 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. Top pizzas as directed above. Return assembled pizzas 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.

Footnotes

  • Whole Wheat Sesame Seed Dough:
  • Stir 1 package (2 1/4 teaspoons) active dry yeast into 1 cup warm water (105 degrees F to 115 degrees F) and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sesame seeds, and 1/2 teaspoon salt; add yeast mixture and 2 tablespoons 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 to 1/2 cup) to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total).
  • REYNOLDS KITCHENS TIP:
  • Everyone loves pizza night - and heavy-duty aluminum foil makes it even better! Foil makes for easy cleanup, easy leftovers, and easy reheating in the oven. There's no need for dishes either because you can use a sheet of foil as your plate too! And when you're done, just wrap your leftovers in foil and store them in the fridge. See? Using foil is as easy as 1, 2, 3!

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Reviews

Read all reviews 9
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YUM! This was perfect for pizza night! I love pizza and this was delicious plus the Reynolds foil made for easy clean up. I opted to use store bought individual pizza shells that I brushed with ...

I used Reynolds Wrap Heavy Duty Aluminum Foil and was able to grill these pizzas right on my barbeque! No dishes to clean up after! This was my first time grilling pizza, and I LOVED the smokey ...

Really tasty! Never make homemade pizza, and I am reminded why - the darned dough. Couldn't make it thin enough to save my life. So went with it thick and stopped fighting it. Still very good. ...

Easy to tweak to personal tastes and a DELICIOUS pizza recipe! I cooked on foil and baked in my oven, using a pizza dough recipe I found on Kraft that we like (I made one large 16" round pizza),...

Great Pizza! I made my own dough and rolled it out into two thin crusts. I made one exactly as the recipe reads. The second one I added some fresh spinach and feta cheese. They were both gre...

I started with my own pizza dough and used Exquisite Pizza Sauce from this site then topped as directed. This is so much better than cooking directly on the grill and I will do it this way in t...

This was great! I make my own pizza dough and we added sliced onions to ours. I also made 1 16" pizza instead of individual ones. I love how using Reynolds makes for such an easy clean up! I ver...

This pizza turned out perfectly. The mushrooms and sausage went well together, and were a nice departure from our regular pepperoni and cheese pizza night. I didn't have the fresh basil, but I'm...

I used a store-bought whole wheat crust for these pizzas (it made three small pizza). I also substituted breakfast sausage for Italian sausage. I used two different cheese blends (Italian and a ...