Sausage Mushroom Pizza – Fresh pizza dough is now available at some supermarkets; look for it in the refrigerated deli case or use thin Boboli crusts. Piave is similar to, but a bit creamier than, Parmigiano-Reggiano. Look for it at Italian markets and specialty cheese stores.
Sausage Mushroom Pizza combination of topping ingredients is terrific, but go ahead and top with any of your favorite pizza toppings! A simple and bright sauce of crushed tomatoes is the perfect backdrop for this classic pie oozing with melted mozzarella and studded with savory pork sausage and sliced mushrooms. One secret to great pizza is great dough, and the key to great dough is a slow rise. For the best results, make the dough at least 9 or 10 hours before baking.
If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!
Advantages of Homemade Pizza
- When you make pizza at home, you can tweak the toppings to cater to your family’s preferences.
- You’ll be shocked at how easy it is to make homemade pizza crust!
- It’s so much better than any frozen pizza from the grocery store!
Secrets to the Best Homemade Pizza
- Use room temperature dough if it’s been refrigerated.
- Use your hands or a rolling pin to shape the dough into a circle.
- Don’t overload the dough with toppings or the crust will be soggy or doughy.
- Bake in a very hot oven.
- Place a pizza stone in the oven.
- Slide the pizza onto the hot pizza stone using a pizza peel.
Sausage Mushroom Pizza
Fresh pizza dough is now available at some supermarkets; look for it in the refrigerated deli case or use thin Boboli crusts.
- Prep Time: :15
- Cook Time: :20
- Total Time: :35
- Yield: 8 1x
- Category: Lunch
- Method: Oven
- Cuisine: Italian
Ingredients
- 1 16-ounce ball purchased fresh pizza dough
- 2/3 cup finely grated Piave or Parmesan cheese
- 2 1/4 teaspoons finely chopped fresh rosemary, divided
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 1/2 tablespoons olive oil, divided
- 2 1/2 hot Italian sausages, casings removed
- 1 small red onion, thinly sliced
- 7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced
- 1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided
- Chopped fresh parsley (optional)
Instructions
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.
- Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.