Sausage and Mushroom Mini Pizzas So Tasty

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Sausage and Mushroom Mini Pizzas

"Make dinner a laugh and scrumptious with these private pizzas you could cook in the oven or at the grill."

Ingredients :

2 tablespoons cornmeal
1 (.25 ounce) bundle active dry yeast
1 cup heat water
1 three/four cups whole wheat flour, divided
1 1/4 cups all-cause flour
2 tablespoons sesame seeds
half of teaspoon salt
2 tablespoons olive oil
half cup pizza sauce
1/8 teaspoon beaten crimson pepper flakes
eight ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced clean mushrooms
8 ounces shredded Italian blend cheese
Grated Parmesan cheese (elective)
Snipped clean basil (optionally available)
Reynolds Wrap® Heavy Duty Foil

Instructions :

Prep : 20M	Cook : 8M	Ready in : 32M

Preheat oven to 450 stages F. Cover two huge baking sheets with Reynolds Wrap(R) Heavy Duty Foil. Sprinkle with cornmeal.
Stir yeast into 1 cup heat water and let stand for five mins or till puffy. In a massive bowl, combine 1 1/four cups complete-wheat flour, all-cause flour, sesame seeds and salt; upload yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in sufficient additional whole-wheat flour (1/4 -half cup) to make fairly stiff dough that is smooth and elastic (3 to four mins overall).
Divide dough into eight same portions. Cover and allow relaxation for 10 minutes. Roll every portion of dough on a lightly floured floor right into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do no longer allow rise.
Bake about 7 mins or until mild brown. In a small bowl, combine pizza sauce and crushed crimson pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian mixture cheese. Bake five minutes greater or until cheese melts. If favored, sprinkle with Parmesan cheese and/or clean basil.
To Grill: Line grill rack with Reynolds Wrap(R) Heavy Duty Foil. Preheat grill; lessen heat to medium-warm. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled facets down, on foil-lined grill rack. Cover and grill approximately 1 minute or until bottom is browned and firm. Transfer dough circles to a smooth surface, grilled aspect up. Assemble pizzas and go back to the foil-covered grill rack. Cover and grill 2 to a few mins or until backside is browned and cheese has melted, rearranging pizzas as essential to assure even browning.

Notes :

Foil makes for smooth cleanup, smooth leftovers and clean reheating inside the oven. When you are performed, simply wrap your leftovers in foil and save them within the refrigerator.

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