0.0 – 0 reviews • Sausage Recipes
| Level: |
Easy |
| Total: |
30 min |
| Cook: |
30 min |
| Yield: |
4-6 servings |
Ingredients
- 2 tsp. Sugar
- 1 envelope Active Dry Yeast
- 2 Tbsp. Extra Virgin Olive Oil, plus more for brushing and drizzling
- 3 cups All-Purpose Flour
- 1 tsp. Salt
- 1 cup Warm Water
- 1 package Johnsonville® Hot or Mild Italian Sausage Links
- 1/2 cup Prepared Pesto
- 1 cup Fresh Mozzarella, sliced
- 1/2 cup Roasted Red Peppers, sliced
- 1/2 cup Roasted Green Peppers, sliced
- 2 Tbsp. Extra Virgin Olive Oil
- Salt & Pepper
- 1 cup Micro Greens, Pea Shoots or other Baby Greens
- 1/2 bunch Basil, torn
- 1 Medium Red Onion, wedged
- 1 cup Shiitake Mushrooms, stems removed.
Instructions
- Preparation instructions:
- Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
- a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
- minutes. Stir in olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
- yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
- and knead about 5 minutes, until smooth and elastic, adding just enough flour
- to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
- coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
- room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
- preheat a grill to medium high (if using a charcoal grill, bank the coals to one
- side) and grill the toppings.
- Add vegetables to grill, cook until tender or:
- Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
- and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
- Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
- oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
- side; cut in half.
- Remove and arrange the grilled vegetables on a baking sheet, season with salt
- and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
- sheet; place near the grill.
- Grill Sausage, remove and coin slice.
- Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
- a single layer and let cool until they are covered in a light gray ash). Divide the
- dough in half and dust the dough and work surface with flour. Roll each piece
- into a 7 x 12″ rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
- and place both crusts on it. Lift each piece by the corners and place on the grill,
- oiled-side down; cook about five minutes until the dough puffs and the underside
- is stiff and marked.
- Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
- top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
- Cover and cook about five more minutes or until the cheese melts.
- Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
- greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
- *Always cook sausage to internal temperature of 160 degrees F
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
532 |
| Total Fat |
27 g |
| Saturated Fat |
7 g |
| Carbohydrates |
56 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
16 g |
| Cholesterol |
31 mg |
| Sodium |
550 mg |
| Serving Size |
1 of 6 servings |
| Calories |
532 |
| Total Fat |
27 g |
| Saturated Fat |
7 g |
| Carbohydrates |
56 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
16 g |
| Cholesterol |
31 mg |
| Sodium |
550 mg |