Italian Recipes - Grilled Roasted Garlic and Sausage Pizzas

Ingredients     

• 1 package active dry yeast

• 2 tbsp cornmeal

• 1 tsp olive oil

• Dash sugar

• 2 1/2 to 2 3/4 cups all-purpose flour

• Cornmeal

• 1 pound bulk Italian sausage

• 2 cups sliced fresh mushrooms

• 1 8-ounce can pizza sauce

• 2 heads garlic, roasted

• 1 medium green sweet pepper, cut into thin bite-size strips

• 2 cups shredded provolone cheese (8 ounces)

• 2 plum tomatoes, sliced and quartered

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Method:

1. In a large bowl dissolve yeast in 1 cup warm water (105°F to 115°F). Let stand for 5 minutes. Stir in the 2 tbsp cornmeal, the olive oil, sugar, and 1/2 tsp salt. Using a wooden spoon, stir in as much flour as you can.

2. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 6 minutes total). Shape dough into two bails. Cover; let rest for 10 minutes.

3. Line 2 baking sheets with waxed paper; sprinkle each with additional cornmeal. Roll each dough portion in a 10-inch circle. Transfer each circle to prepared baking sheet. Cover dough; set aside.

4. In a large skillet cook sausage and mushrooms until sausage is brown; drain well and set aside.

5. Use the waxed paper to carefully invert each dough circle onto the rack of an uncovered grill directly over medium coals; remove paper. Grill for 1 to 2 minutes or until dough is puffed in some places, starting to become firm, and bottom is lightly browned. Remove crusts from grill; turn crusts browned sides up.

6. Spread browed side of each crust with half of the pizza sauce; top each with half of the sausage mixture, half of the roasted garlic cloves, half of the sweet pepper strips, half of the provolone cheese, and half of the tomato slices.

7. Return crusts to grill. Cover and grill about 2 minutes more or until cheese is melted and bottom crust is browned and crisp.