BBQ Italian Sausage & Mushroom Pizza
 
Prep time
Cook time
Total time
 
This simple Italian sausage and mushroom pizza can be made on the BBQ or in the oven. It's easy to make and tastes delicious.
Author:
Recipe type: Main
Cuisine: North American
Serves: 4 to 6 servings
Ingredients
  • 1 pizza dough for two small pizzas (use our dough recipe or purchase from a bakery or grocery store)
  • ¼ cup olive oil
  • ½ tsp course sea salt
  • 1 cup tomato sauce (use our nonna approved tomato sauce or other favourite tomato sauce)
  • 4 tsp grated parmesan cheese
  • 10.6 oz or 300 g shredded mozzarella cheese
  • 2 Italian sausages bbq'd or roasted in the oven and cut in thin diagonal slices
  • 6 oz crimini mushrooms, sliced
  • 20 small basil leaves
  • Flour for dusting
  • Cornmeal for the pizza peel not to stick
Instructions
  1. Preheat your BBQ to around 450 ºF, lid closed.
  2. Place a large pizza stone in the middle.
  3. If you have a three or four burner BBQ, reduce the middle 1 or 2 burners to low.
  4. If you're using refrigerated dough, take it our about 30 minutes before rolling it. Remove it from any plastic bag and place it on a dusting of flour.
  5. Divide the dough in half.
  6. Dust a large working surface.
  7. Place the first ball of dough on the flour. (set the second dough aside also on a dusting a flour).
  8. Using a rolling pin, roll out the dough, occasionally changing the rolling direction in order to form a circle (this doesn't have to be a perfect circle).
  9. Unsure your circle doesn't exceed the size of the pizza peel or the stone you're heating up in the BBQ.
  10. Once the dough is the right side, sprinkle a generous amount of cornmeal over the pizza peel and transfer the dough onto the pizza peel.
  11. Now lift the pizza peel and give it a couple of good shakes back and forth to ensure the dough can slide easily on the peel without sticking. If it sticks, lift the sticky side and add more cornmeal.
  12. Sprinkle about half the oil evenly over the rolled dough and use a pastry brush to brush the oil all around.
  13. Sprinkle about half the salt over the dough, making sure not to leave to much on any one spot.
  14. Using a large spoon, spread half the tomato sauce evenly around the rolled dough.
  15. Sprinkle ½ the parmesan cheese evenly over the tomato sauce.
  16. Spread the half the shredded mozzarella cheese evenly over the parmesan cheese.
  17. Distribute half the sausage slices, mushrooms and basil leaves over the cheese.
  18. Lift the pizza peel and carefully shake the dough back and fourth to ensure the dough is loose on the peel.
  19. Open the BBQ lid and carefully slide the pizza dough onto the stone and close the lid.
  20. Let the pizza dough bake for about 5 minutes.
  21. Open the BBQ lid, rotate the pizza 180º on the stone using the peel or a large spatula. This will ensure the pizza cooks evenly if you have a hotter area in the BBQ. Close the lid.
  22. Let the pizza cook another 7 minutes, open the lid and check the pizza. Lift the pizza on one side. The dough should have a nice light golden colour on the bottom. If this isn't the case, close the lid and let it cook another 2 to 3 minutes. Keep an eye on the heat to ensure it stays between 400 ºF and 500 ºF.
  23. Slide the pizza peel under the pizza and transfer the pizza onto a cutting board.
  24. Make the second pizza by repeating all the steps after dividing the dough.
  25. Cut the pizzas and enjoy!
Notes
We wrote down 24 minutes for cook time because we could only fit one pizza in the BBQ. Since each pizza takes roughly 12 minutes, we doubles the cook time.


No pizza stone? No problem! Use the same recipe and make it in the oven at 450 ºF using a baking sheet. Don't pre-heat the baking sheet. Line a baking sheet with parchment paper and place the dough on the parchment paper. Then add all the toppings and place the baking sheet in the oven for 12 to 15 minutes.
Recipe by Photos & Food at https://www.photosandfood.ca/2016/05/29/bbq-italian-sausage-mushroom-pizza/