Sausage Mushroom Pizza

sausage mushroom pizza recipe

One of my family's favorite traditions is a monthly Family Movie Night complete with make-your-own pizza; each person gets to choose what they want to top their pie before it's baked.  After that, we let the kids eat in front of the TV (something I never otherwise allow!) while we watch our movie and then tuck in sleepy kids.

Sadly, during the warmer weather we're more likely to turn towards our favorite local pizza joint than to DIY; I hate turning on the oven when the temps get high. But this recipe not only allows for individual pizzas with some of our favorite toppings and a healthy and hearty whole-wheat crust, you cook them outside, on the grill! If you've never had grilled pizza, you have to try it; it gets crisp and smoky and incredible. The bonus is super-easy cleanup and no oven heating up the house! 

Pizza night just got more fun with individual-sized pizzas—plus they’re made completely on the grill. 


Sausage Mushroom Pizza

Prep: 30 minutes     Bake: 12 minutes at 450°F     Stand: 10 minutes 


  • 2 tablespoons cornmeal
  • 1 recipe Whole Wheat Sesame Dough (below) or 2 pounds frozen pizza dough, thawed
  • ½ 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 blend cheese
  • Grated Parmesan cheese and/or snipped fresh basil (optional)



  1. PREHEAT oven to 450°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.


  1. 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.

Whole Wheat Sesame Seed Dough

STIR 1 package (2¼ teaspoons) active dry yeast into 1 cup warm water (105°F to 115°F) and let stand for 5 minutes or until puffy. In a large bowl, combine 1¼ cups whole wheat flour, 1¼ cups all-purpose flour, 2 tablespoons sesame seeds, and ½ teaspoon salt; add yeast mixture and 2 tablespoons olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole wheat flour (¼ to ½ cup) to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total).


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.


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! 

Number of Servings: 8

Nutrition Facts (per serving) : 406 cal., 21 g total fat (8 g sat. fat), 43 mg chol., 628 mg sodium, 37 g carb., 4 g fiber, 1 g sugar, 18 g pro.

Daily Values: 7% vit. A, 5% vit. C, 24% calcium, 14% iron 

Moms, what's your favorite family movie night treat?


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