Sausage, Mushroom, and Ricotta Pizza on a Light Herbed Beer Crust

A few weeks ago, I was given an amazing opportunity to get some free organic mushrooms from a local grower.  I couldn't think of anything better to do with the beautiful mushrooms than making one of my favorite kinds of pizza - sausage and mushroom!  

This pizza is a real treat.  I wanted to make my husband and his friends pizza while they watched the game.   My husband's friends didn't even have a clue that it was a light and healthy treat. The best part is that dough freezes really well and you can easily defrost one and grill the pizza in under 15 minutes.  It's super convenient to grill and feed a large crowd.  

I used my new Pampered Chef Double Burner Grill Pan for this recipe.  I actually ended up winning this pan that was worth $250!  I haven't stopped using it since I won it.  I don't know what I did before I had it.  It makes cooking dinner super quick and easy. I'm constantly making breakfast, lunch, and dinner on it.  I really like that I can also continue grilling all fall and winter.  If you don't have a grill pan, you can bake this pizza in the oven for 17-20 minutes at 375.  

I would love to show you how to make this and do a Virtual Show for you with my new Pampered Chef business! You should check it out now!  You can earn some wonderful FREE and HALF-PRICE products while learning new recipes and tips! You can also follow my new crazy mom life on Facebook, Twitter, or Instagram.  

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Light Grilled Sausage, Mushroom, and Ricotta Herbed Beer Crust Pizza
homefamilylove.com

Servings: 8 ★ Smart Points: 4 ★ Points Plus: 5 ★ Calories: 187 ★ Total Fat: 6 g ★ Saturated Fat: 2 g ★ Protein: 14 g ★ Carbohydrates: 21 g ★ Fiber: 3 g ★ Sugars: 1 g ★ Sodium: 885 mg ★ Cholesterol: 29 mg

Ingredients:

Herbed Beer Dough 

· 6 ounces (125 ml) light beer

· 1 1/2 cups (180 g) flour

· 1 teaspoons salt

· 2 tablespoons mixed fresh herbs (basil, oregano, chives, etc.)

· 1/2 packet of active yeast or 1 1/4 teaspoons yeast (approx.)

Sausage, Mushroom, and Ricotta Pizza

· 3 turkey sausage links, Italian style

· 2 cups mushrooms, sliced
· 1 tablespoon garlic
· 1/2 cup crushed tomatoes
· 1/2 cup ricotta, fat-free
· 1/2 cup mozzarella, part-skim
· 2 tablespoons fresh basil

Directions:

1.  Prepare the dough by either placing all the bread ingredients in order in a bread machine.  Use the dough setting to mix the dough.  Add additional flour if the bread is sticking to the sides.  *** If you do not have a bread machine you can easily make this bread by hand or by using a stand mixer. Just place the ingredients in order and mix/knead for 5-10 minutes. Allow the dough to rise for 20 minutes or until it has doubled in size. ***

2. Heat a large grill pan over medium-high heat.  Lightly spray the pan with non-stick spray. Grill the sausages for 5-6 minutes until cooked.

3. Place the mushrooms on the grill pan with the garlic.  Stir occasionally for 5-6 minutes. Place the sausages and mushrooms to the side. 

3. Stretch the dough until it fits the corners of the pan. Grill the dough for 7 minutes and flip.  It should have nice grill marks underneath. You can split the dough into two.

4. Spread the crushed tomatoes on top and dollop with the ricotta. Top with the mushrooms, sausage, and mozzarella.  Continue to cook for 4-5 minutes.  The crust should be done and the cheeses melted.  Sprinkle with the fresh basil.