Healthy homemade sausage-and-mushroom pizza in the comfort of your backyard? Yes, please. All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough and easy prepared ingredients. Serve with a glass of Chianti.

Breana Killeen
Source: EatingWell Magazine, May/June 2018


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, pesto, mushrooms, arugula and mozzarella to the grill.

  • Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the pesto and top with the mushrooms, arugula and mozzarella. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more.

  • Return the pizza to the baking sheet. Top with sausage.

Nutrition Facts

432.1 calories; protein 18.1g 36% DV; carbohydrates 46.7g 15% DV; exchange other carbs 3; dietary fiber 2.4g 10% DV; sugars 3g; fat 22.3g 34% DV; saturated fat 6.1g 31% DV; cholesterol 28.6mg 10% DV; vitamin a iu 601.4IU 12% DV; vitamin c 0.8mg 1% DV; folate 15.4mcg 4% DV; calcium 182.8mg 18% DV; iron 0.5mg 3% DV; magnesium 16.4mg 6% DV; potassium 151.6mg 4% DV; sodium 744.3mg 30% DV; added sugar 2g.