(Grilled Pizza with Roasted Garlic, Sausage, Onions, Mushrooms and Cherry Tomatoes)
This recipe was featured in: a cookbook – grilled pizzas and piadinas
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Makes 4 personal pizzas
Topping
2 tbsp extra virgin olive oil + for Herbed Grill Oil
4-5 garlic cloves, smashed and skinned
2 fully cooked chicken sausages, diced
6-8 button mushrooms, sliced
1 small yellow onion, sliced
salt
freshly ground black pepper
8-10 cherry tomatoes, quartered
5-6 basil leaves, julienned
Parmesan cheese, grated and shaved
Pizza Crust
1 pack of Pillsbury Pizza Dough
Making the topping
Heat a nonstick skillet over medium heat and dry roast the garlic cloves till they turn light brown in color. There is no need to add oil since the natural oil released by the cloves is enough for the roasting process. Remove the garlic and set aside.
In the same pan, heat a tbsp of olive oil and sauté sausage till it turns light brown. Remove the sausage and set aside.
Add the remaining tbsp of olive oil and sauté onions and mushrooms till they turn light brown in color. Season with salt and pepper and set aside.
Assembling the Pizza
Wipe the pan with a paper towel moistened with olive oil. Preheat the pan over medium-high heat for 5 mins.
Open the dough packet and spread open the dough on a lightly floured surface. Depending on the size of the grill pan cut the sheet of dough into smaller squares, so that they fit on the grill pan. Pick up the piece of dough with both hands and lay it in the hot pan. The crust should bubble on top within a min. If not, turn the heat up a little.
After 2 mins, check the crust by lifting an edge with your tongs. When bottom turns brown, remove it to the cookie sheet. 4. Turn the crust over and brush it with Herbed Grill Oil.
Preheat your broiler.
Sprinkle some grated Parmesan cheese, followed by about 1/2 to 3/4 cup of Sargento Italian cheese mix. Spread the sausage, mushrooms and onions along with halved cherry tomatoes evenly over the base and garnish with basil and roasted garlic.
Reheat the grilling pan for about a min. Slide the pizza back into it and brown the bottom until crispy, 3-5 mins.
When the bottom is golden brown and crispy with grill marks, transfer the pizza onto a cookie sheet and place it under the broiler for about a min until the top is sizzling hot.
Transfer the pizza to a plate. Garnish with julienned basil and Parmesan shavings. Serve immediately.
