This recipe can also be done using traditional pizza toppings but may need to cook a bit longer to heat the cold sauce, etc.
Notes on grilling:
This recipe uses two types of grilling: direct heat - where the coals are directly underneath the crust and indirect heat - where the coals are moved to the ends of the grill making the covered grill act more like an oven. I have also cooked the crusts on a griddle and then placed the finished pizza in a 400 F oven to melt the cheese. I prefer the grill as it imparts a slightly smokey taste. The grill I use is the Portable Kitchen. It was purchased in the late 50's by my Grandfather and still works as well today as it did when it was new.
- 8-ounces Hansen Bulk Breakfast or Indian Sausage or Irish Bangers with the casing removed
- 2 tablespoons all-purpose flour
- 1-1/2 cups sliced mushrooms
- 1/2 cup 1% low-fat milk
- 1/2 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 (6-1/2-ounce) can chopped clams, undrained
- 3/4 cup grated fresh Asiago or Parmesan cheese, divided
- 1 Package Martha White Pizza Crust Mix
- 2 tablespoons chopped fresh parsley
Cook sausage in a large nonstick skillet over medium heat until browned,stirring to crumble. Add flour, and cook 2 minutes, stirring frequently. Add the mushrooms, milk, oregano, pepper, and clams; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until thick. Remove from heat. Stir in 1/2 cup cheese.
While the sausage and clam mixture is being prepared follow the directions on the pizza crust mix package and divide the dough in half. Spread each piece of dough to make a 8 to 9 inch crust. Individually place each uncooked crust over mediun hot coals (direct heat)* on the grill until it begins to brown (about a minute per side). Set aside when done.
Spread hot sausage and clam mixture evenly over each grilled crust. Sprinkle with remaining 1/4 cup cheese and parsley.
Grill using indirect heat* with the grill lid down for 3 to 5 minutes or until the cheese melts being careful not to burn the crust.