Whole wheat or multigrain dough (enough for one small to medium pie)
1/2 to 3/4 cup Muir Glen organic sauce
4 ounces goat cheese
2 to 4 ounces prosciutto, cut into one-inch pieces
One turkey sausage link, sliced
Fresh basil leaves
1/4 to 1/2 cup portobello mushrooms
- Spread the dough onto a pizza stone, pinching up the edges of the dough to form a crust.
- Spread the sauce evenly onto the dough. Top it with enough spinach leaves to cover much of the pie. Add 4 to 5 basil leaves, placing them evenly.
- Add the prosciutto and the turkey sausage, then the mushrooms.
- Put the pizza stone into the grill, cover it and let it cook for about 20 minutes, give or take depending on how much heat you’ve got. It’s done when the crust is brown at the edges and the cheese is melted and spinach is wilted.