Healthy homemade sausage and mushroom pizza in the comfort of your own backyard?
Yes, please. All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough, and simple ingredients. Serve with a glass of Chianti.
1 pound whole-wheat pizza dough ¼ cup pesto 1 cup sliced cremini mushrooms 1 cup baby arugula 1 cup shredded mozzarella cheese ½ cup cooked crumbled sausage
Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet.
Bring the dough, pesto, mushrooms, arugula and mozzarella to the grill.
Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over.
Spread the crust with the pesto and top with the mushrooms, arugula and mozzarella.
Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more.
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