Recipes and Cooking Grilled Pizza Be the first to rate & review! While we call for sausage and mushrooms, feel free to customize your Grilled Pizza with any of your favorite toppings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 17, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Grill Time: 6 mins Total Time: 30 mins Servings: 8 Yield: 4 - 10-inch pizzas Jump to Nutrition Facts Ingredients 12 ounce uncooked fresh hot or mild Italian sausage links, cut into 1/2-inch pieces 2 cup sliced fresh mushrooms, chopped sweet peppers, and/or thin onion wedges (optional) 1 recipe Homemade Pizza Crust for Grilled Pizza Olive oil 1 8 ounce can pizza sauce 2 cup shredded mozzarella or provolone cheese (8 ounces) Homemade Pizza Crusts for Grilled Pizza 3 ¼ cup all-purpose flour ¼ cup whole wheat or all-purpose flour 2 packages active dry yeast 1 cup warm water (120°F to 130°F) 3 tablespoon olive oil 1 tablespoon honey ½ teaspoon salt Directions In a large skillet cook sausage and vegetables until sausage is brown; drain off fat. Pat sausage and vegetables with paper towels to remove additional fat. Remove pizza crusts from freezer; discard waxed paper. Do not thaw. Brush crusts with olive oil. For a charcoal grill, carefully slide two of the pizza dough circles, oiled sides down, onto the lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Working quickly, carefully brush crusts with olive oil. Using tongs, carefully turn the crusts over and transfer to a baking sheet. For each pizza, spread a crust with one-fourth of the pizza sauce. Sprinkle with one-fourth of the cheese. Top with one-fourth of the sausage mixture. Transfer the pizzas from the baking sheet to the grill rack. Grill about 2 minutes more or until cheese is melted and crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-high. Place dough circles on grill rack over heat. Cover and grill as above.) Repeat with remaining two pizza crusts and toppings. Transfer pizzas to a cutting board; serve immediately. Homemade Pizza Crusts for Grilled Pizza In a food processor combine all-purpose flour, whole wheat flour, and yeast. In a small bowl combine the warm water, olive oil, honey, and salt. With the processor running, pour water mixture through feed tube in a steady stream. Process until dough forms a mass and cleans side of the bowl. Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic, adding additional flour as needed to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Using a serrated knife, cut dough into four equal portions. Cover dough; let rest for 10 minutes. Pat each piece of dough into a disc. On a lightly floured surface, roll out each dough portion to a thin circle that measures 8 to 10 inches in diameter. Line a baking sheet with waxed paper or parchment paper. Stack pizza dough rounds on baking sheet, separating rounds with waxed paper or parchment paper. Wrap and freeze dough for at least 2 hours* or until very firm. Use as directed in Grilled Pizza. Variation: Prepare as above, except substitute 1 cup bottled barbecue sauce for the pizza sauce and 12 ounces skinless, boneless chicken breast halves or boneless pork loin chops, cut into thin bite-size strips, for the sausage. Per 1/2 pizza with chicken: 459 cal., 16 g total fat (5 g sat. fat, 0 g trans fat), 40 mg chol., 716 mg sodium, 57 g carbo., 2 g fiber, 23 g pro.Exchanges: 3 Starch, 1 Other Carbo., 2 Lean Meat, 1.5 Fat *Tip: For longer storage, transfer pizza dough crusts to 2-gallon freezer bags. Seal bags and freeze for up to 1 month. Do not thaw before using. Rate it Print Nutrition Facts (per serving) 528 Calories 29g Fat 48g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 528 % Daily Value * Total Fat 29g 37% Saturated Fat 10g 50% Cholesterol 48mg 16% Sodium 702mg 31% Total Carbohydrate 48g 17% Total Sugars 3g Protein 20g Vitamin C 4.1mg 21% Calcium 232.2mg 18% Iron 3.6mg 20% Potassium 314mg 7% Folate, total 141.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.