Mushroom and Sausage Pizza

Nuvita Biscuits


  • 1/4 cup olive oil
  • 1 pound white mushrooms, roughly chopped
  • 2 cloves garlic, smashed
  • Salt
  • Flour, for rolling dough
  • 1/2 recipe Basic Pizza Dough, recipe follows
  • 1/2 cup Basic Tomato Sauce, recipe follows
  • 3 ounces sausage, cut into 1/3-inch thick slices
  • 1 pound fresh mozzarella, grated
  • 1/4 teaspoon red pepper flakes
Preheat oven to 500 degrees F.

In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.

Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.

Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately.

Basic Pizza Dough:

1 package active dry yeast

3/4 cup warm water, about 110 degrees F

1 teaspoon sugar

1 tablespoon extra-virgin olive oil

1 3/4 cups all-purpose flour, plus extra for kneading

1 teaspoon salt

In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

In a large mixing bowl, whisk together flour and salt.

With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.

Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

Cook’s Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

Yield: 2 dough balls

Quick Tomato Sauce:

1 (28-ounce) can chopped tomatoes

2 cloves garlic, pressed

1/4 cup extra-virgin olive oil

1 teaspoon sugar

1/4 teaspoon salt

2 teaspoons dried oregano

In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.

Cook’s Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.

Recipe Type: Tags: , , ,

Recipe Comments

  1. posted by timq3dimensionscom on Mar 17, 2013

    A pizza place has 33 toppings on the menu. How many different combinations of toppings does a customer have available? Order doesn’t matter (a pizza with sausage and mushrooms is the same as a pizza with mushrooms and sausage) and no repetitions (can’t have extra pepperoni). Keep in mind, you can have anything from 33 different one-topping pizzas to only one 33-topping pizza.

  2. posted by krow147 on Mar 18, 2013

    not the resturant name the pizza,mine is extra extra cheese,mushrooms and sausage.

  3. posted by hank baseballs on Mar 18, 2013

    I have been through the basic pizza recipes and toppings. I would like something new and intresting to try.

  4. posted by Adam on Mar 18, 2013

    I haven’t ordered a pizza in months. Today is very warm..and I am tired from planting flowers and lifting large bags of soil. I am dirty, sweaty, tired and my back hurts. I’m letting someone else cook for me tonight.
    A small pizza
    extra sauce
    Italian sausage

    If you are coming over, I’ll order a large one!

  5. posted by ttocs on Mar 18, 2013

    What ingredients do I need and can I make a pizza base without yeast?

  6. posted by stealspartansbcglobalnet on Mar 18, 2013

    A pizza shop offers the toppings shown below. How many different 5-topping pizzas can you make

  7. posted by sakyue1993 on Mar 22, 2013

    Pizza for tea tonight, whats your best topping idea?

  8. posted by Chris R on Mar 22, 2013

    Mine would have to be a stuffed crust pepperoni, sausage, mushrooms, bacon and extra cheese.

  9. posted by isk8at818 on Mar 25, 2013

    My sister’s always hated mushrooms. But she has this idea that mushrooms are just mold and that people aren’t even supposed to eat them. She hasn’t eaten one in years, and it disgusts her just to look at them.
    But they aren’t mold, are they? They’re fungus. She knows that, too. She doesn’t see how a mushroom can smell good to anyone.
    I find it really amusing, but she’s acting like a child.

    Can you explain what mushrooms are, the benefits, and how they are NOT mold?
    Thanks, Intelligent people.

  10. posted by Beavis on Mar 25, 2013

    Making homemade pizza and i don’t no what toppings to do, help?

  11. posted by Kristian on Mar 26, 2013

    All I have is 2-7oz.ham slices, extra sharp cheddar, canned mushrooms & sauce (of course).
    Any other additives you suggest would be appreciated.
    P.S. I realize ham and sausage come from the same animal. Would the taste be different? Thanks

  12. posted by Heath on Mar 28, 2013

    I like supreme pizzas with onions, green peppers, mushrooms, black olives, sausage, pepperoni and ham. Or more items…

    I don’t care for anchovies or pizzas without tomato sauce .

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