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1
In small bowl, mix ricotta cheese, chopped basil, oregano, garlic powder and 1/2 cup Parmesan cheese, until thoroughly blended.
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2
Set aside.
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3
Peel onion and slice into rings.
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4
Heat 1 tbs olive oil in a nonstick skillet over medium-high heat.
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5
Add onion slices and saute for about 3 minutes, separating rings as you stir.
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6
Stir in sugar and continue sauteing until onion begins to brown, about 10 minutes.
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7
Remove from pan into small bowl.
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8
Set aside.
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9
Remove and discard stems from mushrooms and slice caps into 1/4 inch slices, getting about 8-10 slices from each mushroom.
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10
In same pan used for onions, heat 3 tbs olive oil over medium heat and add mushroom slices.
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11
Sprinkle with salt and pepper.
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12
Cook about 5 minutes, until mushrooms just begin to give off their liquid.
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13
Remove from pan to plate and set aside.
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14
In same pan, cook the sausages until browned on all sides and cooked through.
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15
Remove from heat and cool slightly.
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16
Cut them crosswise into 1/4 inch slices.
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17
Preheat oven to 375F Lightly coat a large cookie sheet with nonstick cooking spray ( or use 2 small cookie sheets).
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18
Open biscuits according to instructions on can.
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19
Take out 2 biscuits and with one stacked on the other, roll out on lightly floured surface with rolling pin, until 6-8 inches in diameter.
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20
Set on cookie sheet.
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21
Repeat with remaining biscuits until you have four rounds.
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22
Divide ricotta mixture among the 4 rounds, spreading it out to cover to within 1/2 inch of edge.
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23
Use your fingers for this.
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24
Divide mushroom slices among the rounds, then the sausage slices, then the onions.
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25
Sprinkle 2 tbs.
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26
Parmesan on each round.
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27
Bake for 15-20 minutes, until crusts are done, and toppings are hot.
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28
If using 2 cookie sheets, place one on upper rack and 1 on lower rack, and switch them halfway through cooking time.
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29
(If making the thinner crust, bake 10-15 minutes).
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30
Remove from oven and cut each round in half and serve.
