The summer is officially winding down, which is absolutely not okay, seeing as Michael and I feel that we have barely been able to enjoy it at all. However we did receive sweet vacay time last week, this is the reason why we have been MIA.
My family has a cabin in sequoia national forest, about 4 hours from Los Angeles, with a view of mountains, trees, and the Tule river; it is one of my favorite places to go in the whole world. This last time we decided to try some really healthy eating, and in the meantime also slide in a lil grilled pizza.
This recipe is so simple, and because we wanted it to be camping and BBQing friendly, we used a simple dough mix and added our favorite toppings. We made a sausage, onion, and mushroom pizza with a light sauce, and a salad pizza. Enjoy these recipes, there is no way you will be disappointed.
*We used Auntie Annie’s mix, the kind that makes pretzel, it is also a bomb pizza dough mix.
Dough mix or premade dough
1 cup crushed tomatoes
1 teaspoons dried oregano
1 teaspoon garlic salt
5 sweet Italian sausages
3 small green onions
½ cup sliced mushrooms
2 cups mixed lettuce
3 cloves garlic diced
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
Pinch of salt
Start by slicing mushrooms, slicing onion, dicing garlic, and measuring your olive oil out. To create the sauce all you need to do is mix the diced tomatoes, oregano, and garlic salt in a small bowl.
Next because we don’t want any of the sausage to be served raw, in a sauté pan, break up your sausage links into small bits and cook until your sear it and it is almost completely cooked all the way through.
Now that we have everything prepped, get your grill started. Lay your coals out evenly because we don’t want just the middle to cook. Have low heat, otherwise the dough will burn before you have time to cook the middle (trust me I had REALLY doughy pizza the first time haha).
Maybe set up a little table by the BBQ so that you have everything close by, and be sure that you have a paper towel or a brush to brush the olive oil on for the salad pizza.
Once the dough is ready, separate it into two different pizzas. Roll them out about a 1/4 inch thick, so not that thick, and put back in the fridge to let harden for about 5 minutes.
Now lets get grilling! Start with the salad pizza, because this one is good cold. Once the coals are ready, pull the pizza off the plate and lay on the BBQ. The pizza will instantly start to bubble, and you only want to cook for about 2-3 minutes, brush with olive oil trying not to pop the bubbles. Now flip, and brush more olive oil on, top with garlic, and a pinch of salt. Cook for another 3 minutes and pull off and let cool.
Now to cook the sausage pizza, cook first side of down then flip. Quickly put sauce on, then sprinkle evenly the sausage, mushroom, and onion, and then cover the BBQ with the lid. This lets the toppings cook a little while preventing the bottom from burning. Only do this for about 4-5 minutes, and then pull off.
*If you aren’t happy with how cooked the toppings are but the crust is cookes, put the pizza under a low broil in the oven for about 5-10 more minutes until the toppings are cooked more, even add a little olive oil to help. But watch it, you don’t want to burn it.
Finish up the salad pizza by adding the lettuce and the remainder of olive oil and balsamic vinegar and serve with the hot of the grill sausage pizza.
Happy pizza grillin!