Sausage, Red Onion, And Wild Mushroom Pizza Recipe

Name: Sausage, Red Onion, And Wild Mushroom Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450u00b0F. 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.
2
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Saute 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. Saute 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. Saute 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.
3
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.
4
Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut pizzas into wedges.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sausage, Red Onion, And Wild Mushroom Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage, Red Onion, And Wild Mushroom Pizza

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