Ingredient List:
- 1 pkg — DodgeCity–Chieftain Italian Sausage, De-cased and crumbled
- 1 pkg — DodgeCity–Hamburger, Crumbled
- 2–4 oz cans — Mushroom Slices, Drained Pieces
- 1 pkg — Pre-made Thin&Crispy PizzaCrustorFreshDough Mix
- 1–2 oz — Shredded Italian 4 or 6 Cheese Blend
- 1 jar — Bove’s Mushroom & Wine Tomato Sauce
- 1 jar — Pepper Creek Garlic Rosemary Bread Seasoning
- 1 ea — Pizza Stone
*Items available at Smoke N’ Fire.
Instruction:
Pizzas are best done on the flat griddle or pizza stone, on gas or live coal grills. Use a medium heat for grilling. If using a BeefEater grill, set the grate side to medium heat and the flat griddle side to low heat for preheating.
Grill the Burger crumbles, the Italian Sausage crumbles and mushrooms separately until lightly browned. Pat dry on paper towels then set on the warming rack in an aluminum foil pouch to stay warm.
Place the pizza crust on the griddle and toast on the one side. Flip the crust over when crisp on the bottom side. Top the crust with the Mushroom & Wine Tomato Sauce, spreading around the whole crust, leaving about ¼″ ring at the outer edge of the crust. Top the sauce with the Shredded Italian 4 Cheese Blend, the grilled Italian Sausage, Burger and Bell Peppers. Then top with a sprinkling of the Garlic Rosemary Seasoning. Turn the heat on the griddle side to high and shut the lid of the grill and finish cooking until the crust bottom is crispy and the toppings are warm and bubble. Pizza takes about 5 minutes after topping. Remove the pizza from the grill and cut into 8 wedges.
Special Note: Pizza can also be made with a fresh pizza dough (thick or thin) See Fresh Dough Recipe.
Enjoy!!
