Mushroom and Sausage Pizza
Total:
3 hr 25 min
Active:
30 min
Yield:
6 to 8 slices
Level:
Intermediate
Total:
3 hr 25 min
Active:
30 min
Yield:
6 to 8 slices
Level:
Intermediate

Ingredients

Basic Pizza Dough:
Quick Tomato Sauce:

Directions

Special equipment: Oven-proof splatter screen

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:

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. 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.

IDEAS YOU'LL LOVE

Sausage Gravy

Recipe courtesy of Ree Drummond

Pizza

Recipe courtesy of Bobby Flay

Pizza Dough

Recipe courtesy of Bobby Flay

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Breakfast Sausage

Recipe courtesy of Alton Brown

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Simple Mushroom Risotto

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking