Grilled Sausage and Greens Pizza

Makes 4 small pizzas that can
serve 4-8 people depending on their appetites!

Ingredients
1 pizza dough ball, divided into 4

1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 ml) crushed garlic
3 cups (720 mL) Cookin’ Greens Designer’s Mix
½ tsp (3 ml) sea salt
12 grape or cherry tomatoes cut in half
¼ cup (60 mL) basil pesto
4 oz (113 g) cooked Italian sausage, cut in slices
4 oz (113 g) shredded Mozzarella cheese
3 tbsp (45 ml) shredded Parmesan cheese

Method:
Place dough pieces on oiled tray and cover with clear wrap.
Let dough rise at room temperature until double in size.
Roll out or stretch each piece of dough to about ¼” of
thickness. Return to oiled tray to transfer to barbecue.
Don’t worry if the dough is not a perfectly round shape.
Heat barbecue to medium. Place dough directly on grill and
cook for 2 minutes per side to make grill marks and to set
the crust. Remove from grill and set aside while you prepare
the toppings. Combine olive oil, garlic, Cookin’ Greens
Designer’s Mix and salt. Spread 1 tbsp (15 ml) pesto over each
pizza crust; top with ¾ cup (180 mL) greens mixture,
1 oz (28.4 g) cooked sausage rings and 6 tomato halves.
Finish with 1 oz (28.4 g) Mozzarella and 2 tsp (10 mL)
Parmesan cheese. Heat one side of the BBQ to high and leave
one side off. Place the topped pizza directly on the grill of the
“off” side and close the lid. Bake until the vegetables are
cooked, the dough is lightly browned and the cheese has melted,
approximately 5-10 minutes.

Variations:
Replace the pesto with pizza sauce; sausage with cooked
chicken breast strips or bacon or shrimp; the tomatoes with
red pepper strips or mushrooms; Mozzarella cheese with
Cheddar, Provolone, Feta or any other favourite cheese blend.
Replace Designer’s Mix with all Cookin’ Greens Spinach or
all Cookin’ Greens Kale or Spinach and Kale combined.
To make a calzone instead of a flat pizza, roll out the dough
pieces. Place all the fillings inside exactly like the flat
pizza, but in the centre of the dough only. Dampen the
outside of the dough with water. Stretch dough up and over the
filling. Press down tightly and fold to secure.
Bake as per flat pizza.

Healthy Choice:
Use a whole wheat or multigrain pizza dough, reduced
sodium sausage and lower fat cheese
blend.

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Comments

  1. Oh, wow! I love all the awesome twists I’ve seen on pizzas lately!!
    This looks SOOOO perfect. Just saying!!

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

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