Italian Sausage Grilled Pizzas on Garlic and Herb Crust
Combine 2 cups flour, undissolved yeast, Italian seasoning, garlic, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.) Divide dough into 8 equal portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Ingredients
Crust:
- 3-1/2 to 4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120° to 130° F)*
- 1/3 cup Mazola® Corn Oil
- Additional flour for rolling
Toppings:
- 1 cup pizza sauce
- 1 pound (500 g) ground mild Italian sausage, cooked and drained
- 1 cup sliced roasted red peppers
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 cup (4 ounces) shredded Parmesan cheese
- Fresh baby spinach
- Additional Italian herb seasoning
Method
Combine 2 cups flour, undissolved yeast, Italian seasoning, garlic, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Divide dough into 8 equal portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Start charcoal fire or preheat gas grill to medium-high heat.
Lift each crust carefully, using hands, and place on grill. Grill for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Brush the sauce on the on the grilled side of each pizza crust. Top each pizza with about 1/3 cup sausage, 2 tablespoons peppers, 1/4 cup mozzarella cheese, and 2 tablespoons Parmesan cheese.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill. Top with fresh spinach and Italian seasoning, if desired. Serve immediately.
