Sausage Mushroom Pizza

Ingredients

• 2 tablespoons cornmeal
• 2 pounds frozen pizza dough, thawed, or Whole Wheat Sesame Seed Dough (recipe below)
• cup pizza sauce
• 1 teaspoon crushed red pepper
• 8 ounces bulk Italian sausage, cooked and drained
• 1 cup thinly sliced fresh mushrooms
• 8 ounces shredded Italian cheese blend
• 1 teaspoon grated Parmesan cheese
• 1 leaf snipped fresh basil

Directions

Step 1: Preheat your oven to 450F. Line two large baking sheets with Reynolds Wrap Heavy Duty Aluminum Foil and sprinkle with cornmeal.

Step 2: Divide the pizza dough (either Whole Wheat Sesame Seed Dough or thawed frozen dough) into 8 equal portions. Cover and let them rest for 10 minutes.

Step 3: On a lightly floured surface, roll each portion of dough into a 6-inch circle. Transfer the dough circles to the prepared baking sheets and prick each one with a fork. Do not let the dough rise.

Step 4: Bake the crusts for about 7 minutes or until they are lightly brown. Remove from the oven and set aside.

Step 5: In a small bowl, combine the pizza sauce and crushed red pepper. Spread the sauce over each crust. Top with cooked sausage, fresh mushrooms, and shredded Italian cheese blend.

Step 6: Return the pizzas to the oven and bake for another 5 minutes or until the cheese has melted and the crust is golden brown. Optionally, sprinkle with Parmesan cheese and/or fresh basil before serving.

Grilling Instructions:

Step 1: Line a grill rack with Reynolds Wrap Heavy Duty Aluminum Foil. Preheat the grill and reduce the heat to medium-hot.

Step 2: Brush the tops of the dough circles with 1 tablespoon of olive oil. Place the dough circles, oiled side down, on the foil-lined grill rack.

Step 3: Cover and grill for about 1 minute, or until the bottom is browned and firm.

Step 4: Transfer the grilled dough to a clean surface with the grilled side up. Top with pizza sauce, sausage, mushrooms, and cheese as directed above.

Step 5: Return the assembled pizzas to the foil-lined grill rack. Cover and grill for 2 to 3 minutes or until the bottom is browned and the cheese has melted. Rearrange the pizzas if necessary to ensure even browning.

Whole Wheat Sesame Seed Dough:

Step 1: Stir 1 package (2 1/4 teaspoons) active dry yeast into 1 cup of warm water (105F to 115F). Let it sit for 5 minutes or until the mixture becomes puffy.

Step 2: 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 the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until combined.

Step 3: Turn the dough out onto a lightly floured surface. Knead in enough additional whole wheat flour (about 1/4 to 1/2 cup) to make a moderately stiff dough that is smooth and elastic. Knead for 3 to 4 minutes.

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 plates either, because you can use a sheet of foil as your plate. When you're done, just wrap your leftovers in foil and store them in the fridge. Simple and efficient!

Nutrition Facts (per serving):

Amount per serving	% Daily Value
Calories: 478
Total Fat: 17g	21%
Saturated Fat: 7g	33%
Cholesterol: 32mg	11%
Sodium: 1304mg	57%
Total Carbohydrate: 59g	22%
Dietary Fiber: 2g	7%
Protein: 21g	41%
Vitamin C: 2mg	2%
Calcium: 220mg	17%
Iron: 4mg	19%
Potassium: 124mg	3%