Sausage and Mushroom Pizza

By Amber Rogals

Feature Image by Amy Rogals

My dad forages local mushrooms and gives us bags of them, so it was inevitable that a mushroom pizza would become a household favorite. My kids insist mushroom pizza is best when sweet Italian sausage is also on top.

Print Recipe

Makes

16-inch pizza

Ingredients

Flour
Cornmeal optional
Olive oil
1 medium white or red onion sliced
4 ounces fresh local mushrooms like maitake, chanterelle, black trumpet, or oyster, sliced
1 round Rogals family pizza dough Page XX
1 cup simple pizza sauce Page XX
4 ounces fresh mozzarella cheese thinly sliced
3 sweet Italian sausages sliced into rounds approximately 1/4 inch thick
Handful of fresh basil roughly chopped
Sea salt

Instructions

Place a pizza stone in the oven if you are using one. If you aren’t, line a baking sheet with parchment paper that is dusted with a bit of flour and cornmeal. Preheat the oven to 550°.
In a large pan, pour 2 tablespoons of oil into a large skillet, add onions, place over low heat, and cook until the onions just start to caramelize, 6–7 minutes.
In a small bowl, toss 1 tablespoon olive oil with mushrooms.
Sprinkle flour over a clean countertop and begin to prepare your pizza dough. Press down into the center of the ball of dough with your fingertips to form a circle. Keep pressing the dough outward until it is 16 inches in diameter, about 1/4 inch thick in the center, and 1 inch thick at the crust. If using a pizza peel and pizza stone, sprinkle the peel with a bit of flour and cornmeal and gently place the dough on top of it. If you’re using a sheet pan lined with parchment, place the dough in the pan.
With a spoon, spread pizza sauce evenly around the dough. Place mozzarella slices over the sauce so they are evenly spaced and not overlapping. Sprinkle onions, sausage rounds, and mushrooms over the cheese.
Slide the pizza into the oven (either directly onto the hot pizza stone if using a peel or onto the rack if using a baking pan) and bake until the crust is golden brown and the cheese is bubbling with light brown spots, about 12 minutes.
Drizzle pizza with olive oil (especially on the crust). Sprinkle with sea salt and chopped basil. Slice and serve warm.

About the author

Amber Rogals

Amber Rogals is a food photographer, cook, and baker. She is inspired by the changing of the seasons, local markets, and cooking for friends and family. Amber grew up on the coast of Maine and currently resides in central Maine with her high school sweetheart and their four children.