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Pizza with Sausage and Mushrooms

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  45 Minutes
Total Time:  2 Hours 20 Minutes
  Makes one 9-inch pizza
The simple combination of sausage and mushrooms is often elevated by the use of chicken or duck sausage and shiitake or portobello mushrooms.
1 chicken or duck sausage, about 1/4 lb, casing removed and meat crumbled
2 tablespoons extra-virgin olive oil, plus olive oil for drizzling
1 small yellow onion, thinly sliced
1 cup sliced, stemmed fresh shiitake or portobello mushrooms  
1 clove garlic, minced
1 teaspoon minced fresh thyme
salt and freshly ground pepper
1/2 recipe Neapolitan pizza dough, completed through the second rising
all-purpose flour for dusting
1/4 mozzarella cheese or fontina cheese, sliced
2 tablespoons freshly grated Italian parmesan cheese
Other necessary recipes:
Neapolitan Pizza Dough
Pizza with Sausage and Mushrooms Recipe at
Place the crumbled sausage in a small saute pan or frying pan over medium heat and sauté, stirring often, until crumbly and cooked through, 10-15 minutes. Remove from the heat and set aside.

In a large, heavy saute pan over medium heat, warm the 2 tablespoons olive oil. Add the onion and sauté, stirring frequently, until completely wilted, about 10 minutes. Add the mushrooms, garlic and thyme and continue cooking over medium heat until the onions are golden and the mushrooms are tender, about 5 minutes longer. Season to taste with salt and pepper and remove from the heat.

Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Spread the onion-shiitake mixture evenly over the dough, then scatter on the sausage. Top evenly with the cheese slices.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle evenly with the Parmesan and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes one 9-inch pizza
Calories: 354
Fat. Total: 20g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 698mg
% Cal. from Fat: 51%
Cholesterol: 47mg
Protein: 16g
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