Caramelised Oyster Mushroom and Sausage Pizza | Pizza & bread Recipes | Weber BBQ
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Caramelised Oyster Mushroom and Sausage Pizza

Laura Romeo - Weber Grill Expert

Difficulty: Medium
  • Serves 2 to 3
  • 0
  • People

    Serves 2 to 3

Ingredients
Instructions

the Ingredients

Caramelised Oyster Mushroom And Sausage Pizza
  • 1 quantity of Weber Homemade Pizza Dough (see Weber Recipe), or two large pre-made pizza bases
  • 150 grams oyster mushrooms
  • 2 teaspoons olive oil, plus extra to garnish
  • Sea salt and pepper
  • 500 grams Italian pork sausage, casing removed
  • 2 garlic cloves, finely chopped
  • 5 sprigs of thyme, leaves only, plus extra to garnish
  • 1 cup finely grated Parmesan cheese
  • 220 grams baby bocconcini, halved
  • ½ cup rocket leaves, to garnish
  • Chilli flakes, to garnish

Instructions

Oyster Mushrooms absorb wonderful smoky aromas when grilled on the barbecue. Along with the savoury Italian pork sausage, herbaceous thyme and gooey bocconcini using these smoky mushrooms on top of the pizza adds pops of flavour. Add fresh peppery rocket and chilli flakes for extra pizazz.
  • Prepare your pizza bases as per Weber Homemade Pizza Dough Recipe. In a small bowl, add the oyster mushrooms. Lightly coat the mushrooms with olive oil and season with salt and pepper.
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.
  • Prepare the charcoal barbecue for direct and indirect cooking over medium-high heat (200°C-260°C).
  • Prepare your barbecue for direct cooking over medium- high heat (240°C-260°C) with a large Weber Ware frying pan. If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
    Prepare your barbecue for direct cooking over high heat (230°C- 290°C). If you are using a Weber SmokeFire, set the temperature to 270°C and preheat. Once the barbecue has preheated, preheat a large Weber Ware frying pan for 5 minutes.
  • Once the barbecue has preheated add the sausage, garlic and thyme leaves to the pan. Sautee over direct medium-high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms on the cooking grill over direct medium-high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.
    Once the barbecue has preheated add the sausage, garlic and thyme leaves to the pan. Sautee over direct medium-high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms on the cooking grill over direct medium-high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.
    Preheat a Weber large frying pan over direct heat (over one of the fires) for 5 minutes. Add the sausage, garlic and thyme leaves to the pan. Sautee over direct medium-high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms on the cooking grill over direct medium-high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.
    Once the barbecue has preheated add the sausage, garlic and thyme leaves to the pan. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Sautee over direct medium-high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms directly on the cooking grill over direct medium-high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.
    Add the sausage, garlic and thyme leaves to the pan. Sautee over direct high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms on the cooking grill over direct high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.
  • Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C) with a Weber Pizza Stone. Using heatproof gloves, place the pizza stone into the centre of the barbecue and preheat the stone for 20 minutes, or as directed by your pizza stone instructions.
    Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C). Using heatproof gloves, set up your barbecue with a convection tray, roasting trivet and pizza stone. Preheat the stone for 20 minutes, or as directed by your pizza stone instructions. Weber Baby Q: Preheat on High for 20 minutes Weber Q: Preheat on High for 20 minutes Family Q: Preheat the outside burner on High and inside burner on Low for 20 minutes.
  • Using heatproof gloves, place a large pizza stone in the centre of the cooking grill, in-between the two charcoal baskets or as directed by your pizza stone instructions. Preheat the stone for 20 minutes.
  • Prepare your barbecue for indirect cooking over high heat (260°C- 290°C). If you are using a Weber Pulse, place a Weber Grilling Stone in the centre of the cooking grill. Preheat your stone with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C. Prepare your barbecue for indirect cooking over medium-high heat (220°C- 300°C). Place a pizza stone onto the cooking grill. If you are using a Weber SmokeFire, set the temperature to 300°C for fresh dough or 220°C for premade bases and preheat.
  • Roughly chop the mushrooms. Top the pizza bases with grated parmesan, the sausage mixture, chopped mushrooms and bocconcini.
  • Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s).
    Once your stone has preheated, place the pizza (if desired on the serving tray) onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s). If cooking extra pizzas, turn the barbecue down to the following settings: Weber Baby Q: Turn the barbecue down two notches from High Weber Q: Turn the barbecue down two notches from High Family Q: Turn the outside burner down two notches from High, leave the inside burner on low.
    Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s).
    If using a Weber Pulse, once the barbecue has preheated, adjust the control knob(s) to one notch lower than high. Place the pizza onto the pizza stone and cook, with the lid closed, for 10 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s). Note: If using premade pizza bases, reduce the temperature to 240°C to 260°C by adjusting the control knob(s) to one notch greater than medium.
    Once your barbecue has preheated to the set temperature, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 8 to 10 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s).
  • Top the pizzas with fresh rocket, chilli flakes, thyme leaves, a drizzle of olive oil and season with salt and pepper to taste.

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