Sausage and Mushroom Pizza

Sausage and Mushroom Pizza

If you were to ask me, “What do you want on your pizza?”———–I will almost always say, Sausage and Mushrooms.

You just can’t go wrong with this delish combo.

I do, however, like to add a few special touches when I make my Sausage and Mushroom Pizzas. And those little extras comes in the form of roasted garlic and grape tomatoes. I try to squeeze in my veggies anyway I can.

Wait a second. Can I really consider garlic a “vegetable”?

Eh…… Sure, why not!? :)

Sausage and Mushroom Pizza

For this pizza, I tried out the dough from Cooks Illustrated. I’m happy to report that it came together really easily—especially since I used my KitchenAid Stand Mixer with the dough hook attachment for the kneading. The dough came out beautifully silky before baking and had a wonderful texture when it was done. I definitely recommend it!

Stay tuned for Friday’s post where I take a spin on one of my all time favorite desserts :)

______________________________________________

Sausage and Mushroom Pizza

Dough (From Cooks Illustrated):
½ cup warm water (for yeast)
2½ teaspoon instant yeast
1¼ cups water, at room temperature
2 tablespoons extra virgin olive oil
4 cups bread flour, plus more for dusting the work surface and hands
1½ teaspoon salt
olive oil for oiling the bowl
*Makes enough for 4 medium sized crusts

Toppings:
1 cup spicy Italian sausage, browned
1 cup Crimini mushrooms, sliced
1½ cups marinara sauce (more if you like it saucier)
1½ cups shredded mozzarella cheese
½ cup grape tomatoes, diced
¼ roasted garlic
¼ cup fresh Italian parsley, chopped
¼ cup yellow cornmeal
2 tablespoons olive oil

Prepare pizza dough. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add room temperature water and oil and stir to combine. Combine the salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic, 7 to 8 minutes, using a little dusting flour as possible while kneading. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap and let rise until it doubles in size, about 2 hours.

Place pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees.

Lightly dust your surface area with flour. Divide the dough into quarters. Take one of the pieces and roll/toss/stretch the dough into your desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and brush with olive oil over top. Spread the roasted garlic all over the crust. Cover the crust with an even layer of marinara sauce. Sprinkle the shredded mozzarella evenly over the dough, leaving a ½ -inch border around the perimeter. Top with the grape tomatoes, sausage, and mushrooms. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Sprinkle the pizza with Italian parsley and serve with additional parmesan cheese and red chili flakes.

Note: If you aren’t planning to use the extra dough right away, there are a few options for you. First, you can shape each piece and parbake them. Wrap them up tightly in plastic wrap and foil—then, throw into the freezer. Another option is to oil the inside of a Ziploc bag with cooking spray. Throw in one ball of dough per oiled bag and remove any excess air before sealing and place it in the freezer. Transfer it to the fridge the night before you want to use it. Then place it on the counter to get it to room temperature for 1-2 hours before you bake it.

About these ads

19 thoughts on “Sausage and Mushroom Pizza

  1. Wow! This pizza looks a lot better than a pizza place in my neighborhood… seriously! My husband’s pick is always sausage and mushrooms too. I also prefer sausage over pepperoni…I’m still not used to American pepperoni pizza. :-) The picture looks great as usual Nam!

  2. yum! that’s one of my favorites too! i like to add a bit of feta to mine. but, unlike you, it’s trader joe’s pizza dough for me! one day…with a bit of more time on hand, i’ll venture into making my own. : P

  3. This dough was wonderful. The only change I made was reducing the 1 1/4c of water to 1/2 plus 1/2c white wine. Amazing. Thanks for sharing! My new favorite pizza :)

  4. Pingback: Macadamia Nut Pesto Pizza « The Culinary Chronicles

  5. Pingback: 20 Super Bowl Recipes for Game Day « The Culinary Chronicles

  6. Have you tried making the dough in a mixer with a dough hook? Just curious and wondering how long to let it knead with a hook. Would love to make this pizza this weekend looks delicious!

  7. Der HIGH-MOVES Klettertreff – jeden Montag von 18:30 Uhr bis 21:
    30 Uhr. Ich biete an: * Kindergeburtstage von 5- 9 Jahren * Eventgeburtstage ab 10 Jahren für Teenager+ Jugendliche * Geburtstage für Erwachsene *
    außerschulischen Kunstunterricht * (Schul-)Klassen Exkursionen * Workshops zum kreativen Gestalten und Entspannen * Betriebsausflüge * Weihnachtsfeiern Außerdem biete ich an: *Selbstgestaltete Geschenke,
    z.B. Kosten bei 6 bis 9 Kindern: 6 Kinder für 115 € / jedes weitere Kind 8 € /
    jeder weitere Erwachsene 15 € Kosten bei 10 bis 14 Kindern:
    169 € pauschal (Kostenaufwand für zweiten Trainer) Kosten ab dem
    15 Kind: jedes weitere Kind 8 € / jeder weitere Erwachsene 15 € Wenn der Outdoor-Hochseilgarten und
    Flying-Fox zugebucht werden soll, verlängert sich der Kindergeburtstag um
    eine halbe Stunde auf 3,5 Stunden gesamt.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s