Crispy pizza crust with a fluffy interior, topped with fresh pesto, spicy sausage, cherry tomatoes and oyster mushrooms.
Course Main Course
Cuisine Grill, Italian, Summer
Total Time 35 minutesminutes
Servings 8
Author Two Market Girls
Ingredients
650gstore-bought dough
2spicy vegan sausage
3tbsp (45 g)vegan pesto
1.5cups (200 g)cherry tomatoes
1.5cups (100 g)shiitake mushrooms
5tsp ( mL)canola oil
Instructions
Add mushrooms and tomatoes to a bowl, drizzle 2 tsp of oil and toss until coated.
To a grill on high heat add the mushrooms and tomatoes to the round grill basket and the sausages directly to the grill. Cook the vegetables until the tomatoes start to burst and the mushrooms soften and the sausage until golden and grill lines on each side. Remove from the grill and set aside.
Using your hands press out the pizza dough until desired thickness - about 1/4". If you're feeling confident you could toss the dough using both your hands. You can either divide the dough into half and do two small pizzas, which will be easier to flip, or roll out a bigger pizza.
Lightly grease the Grill Roaster and place the dough in the center. Place on the hot grill and cook until the bottom side is golden and leoparded*. Flip the dough. While the other side cooks you construct your pizza. Using the All-Clad brush, spread pesto across the entire pizza. Top with burst cherry tomatoes, mushrooms and sliced sausage. Close the grill lid to continue cooking. Remove from the oven once the bottom has some nice char.
Slice and serve.
Notes
*Leopard-spotting is a subset of charring — it's the little spots of char that occur on the pizza.