Food & dining
    Next Score View the next score

    Seasonal Recipe

    Recipe for grilled sausage and mushroom pizza

    Karoline Boehm Goodnick for The Boston Globe

    Makes 2 or enough to serve 4

    When stretching pizza dough, first use your fingertips to flatten the dough on a work surface, then pick it up and move your hands along the edge like you’re turning a steering wheel and let gravity do the work. If any holes appear, pinch the dough together to close them. Try to get the dough an even thickness so there are no thick, undercooked doughy spots or quick-to-burn thin areas. Topping includes chorizo, cremini mushrooms, red onion, and fontina.

    ¾pound chorizo or other cooked spicy sausage, cut into -inch-thick slices
    10ounces cremini
    mushrooms, sliced
    1tablespoon chopped fresh thyme
    Salt and pepper, to taste
    Cornmeal (for
    1pound whole-wheat
    pizza dough
    Flour (for sprinkling)
    tablespoons olive oil
    cup tomato sauce
    large red onion, thinly sliced and separated into rings
    8ounces fontina cheese, thinly sliced
    Extra fresh thyme (for sprinkling)

    1. In a large skillet over medium heat, brown the sausage slices on both sides for 6 minutes. Transfer to a plate lined with
    paper towels. Discard all but 1½ tablespoons of fat from the pan.

    2. Add the mushrooms and cook, stirring often, for 5 minutes, or until they start to turn golden and their liquid evaporates. Remove from the heat and stir in thyme, salt, and pepper.


    3. Light a charcoal grill or turn a gas grill to medium-high. Sprinkle 2 rimless baking sheets lightly with cornmeal.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    4. Divide the dough in half. On a lightly floured surface, flatten
    1 piece of dough with your fingers and keep stretching and flattening it until the dough is about a 12-by-10-inch oval of even thickness (without a thicker rim). Transfer to the baking sheet. Stretch the other piece of dough in the same way; transfer to the other sheet.

    5. Set the dough and toppings near the grill. Place both rounds on the grill (if the rack isn’t large enough to cook both, grill them one at a time). Quickly spread out any curled areas. Grill without moving for 2 minutes, or until the dough bubbles in spots and firms up. Use tongs to rotate the dough to evenly brown the bottom (total grilling is about
    5 minutes). Turn the rounds over onto the baking sheets (grilled sides become the tops).

    6. Reduce the heat to medium or let the coals die out a little. Brush the tops of the dough with olive oil and spoon the tomato sauce on top. Sprinkle with sausage, mushrooms, onion, and cheese.

    7. Slide the pizzas off the sheets and onto the grill. Grill for
    3 minutes, rotating the dough occasionally to evenly brown the bottom. Cover the grill and continue cooking for 5 minutes to melt the cheese. Slide the pizzas onto a cutting board, sprinkle with thyme, and cut into slices.

    Lisa Zwirn