Reynolds Sausage Mushroom Pizza

This is a delicious pizza recipe from Reynolds Wrap! We used the pizza dough from this recipe, added some diced peppers and onions to the sausage while cooking and canned mushrooms in place of fresh since that's what we had.

I really liked the way this one turned out - aside from being yummy (I mean, come on, it's pizza!) the texture of the crust was great! The heavy duty foil worked really well to provide even heating, and an easy to clean surface.

For the month of November's All Recipes AllStar Program, I was selected to work with Reynolds. We are working with their fantastic heavy duty and non-stick foil products. Find Reynolds on their Facebook page, twitter, or their website - and make sure to check their current coupons here!

Delicious pizza in progress! Reynolds Wrap makes a great base for a perfectly browned and lightly crisped crust.

Sausage Mushroom Pizza from Reynolds Kitchen on AllRecipes

Ingredients
2 tablespoons cornmeal
2 pounds frozen pizza dough, thawed or Whole Wheat Sesame Dough (below)
1/2 cup pizza sauce
1/8 teaspoon crushed red pepper
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian cheese blend
Grated Parmesan cheese (optional)
Snipped fresh basil (optional)

Directions

1. Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® 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 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.

Whole Wheat Sesame Seed Dough:

1. 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. 
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 yeast mixture and 2 tablespoons olive oil. 
3. Use a wooden spoon to stir dough together. 
4. 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!

DISCLAIMER:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from sponsors are only used for experienced-based reviews on Making Miracles. The reviews, content and opinions expressed in this blog are purely the sole opinions of Rebekah.