Chef Lamara Davidson and junior chefs Ethan and Skyler Martinez stop by Good Day to make pizza kabobs. They're part of the Make Your Own Pizza cooking class during Summerfest at the Gaylord Texan Resort.
8 ounces Italian sausage links
2 cups whole fresh mushrooms
2 cups cherry tomatoes
1 large green pepper, cut into 1-inch pieces
30 pepperoni (2 ounces)
1 tube (13.8 ounces) refrigerated pizza crust
2 cups mozzarella cheese
1-1/4 cups pizza sauce, warmed
Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat until cooked through; drain any excess fat and set aside to cool. Once cool enough to handle, cut the sausage into 20 pieces. On 10 metal or wooden skewers, alternately thread sausage, vegetables and pepperoni.
Unroll pizza dough onto a lightly floured surface; cut widthwise into 1-in.-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip. Spiral-wrap dough strip around a skewer, allowing vegetables and meats to peek through.
Wrap the remaining end of dough strip around skewer above the first ingredient. Brush with olive oil. Repeat with remaining dough strips and prepared skewers.
Place kabobs on a baking sheet coated with cooking spray or parchment paper. Bake 10-12 minutes or until vegetables are tender and the pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce.