Deep Dish Italian Sausage and Mushroom Pizza

Name: Deep Dish Italian Sausage and Mushroom Pizza
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package fast-rising active dry yeast; 355 milliliters all-purpose flour; 237 milliliters sliced fresh mushrooms; 227 grams Italian sausage, casing removed; 1 Tbsp olive oil; 59 milliliters grated Parmesan cheese; 158 milliliters pizza sauce or red pasta sauce; 1 teaspoon salt; 237 milliliters shredded mozzarella cheese; 1 teaspoons sugar; 118 milliliters warm water (105 to 110 degrees F)

Deep Dish Italian Sausage and Mushroom Pizza might be just the Mediterranean recipe you are searching for. This main course has 2123 calories, 92g of protein, and 120g of fat per serving. This recipe covers 60% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have fast-rising active yeast, flour, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you like this recipe, you might also like recipes such as Italian Sausage Deep Dish Pizza, Sausage, Onion, & Mushroom Deep Dish Pizza, and Deep-Dish Pizza with Italian Sausage and Broccoli Rabe.

Instructions

For Dough: Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes.

Ingredients you will need

Dough

Sugar

Water

Yeast

Equipment you will use

Bowl

Mix flour and salt in a food processor.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add yeast mixture and pulse just until moistened. With machine running, pour oil through feed tube and process until dough begins to leave sides of bowl and forms a ball. Take dough out of processor and knead by hand for 1 minute on a lightly floured surface.

Ingredients you will need

Dough

Yeast

Cooking Oil

Equipment you will use

Bowl

Place ball of dough in an oiled small bowl, turning to oil top. Cover with a clean kitchen towel and let rise for 30 minutes or until double in size.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Kitchen Towels

Bowl

Preheat oven to 425 degrees F. Lightly oil a 10-inch deep dish pizza pan or oven-safe skillet. Press dough along bottom and about 1 inch up sides of skillet to a make raised edge.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Pizza Pan

Frying Pan

Oven

Bake for 10 minutes or until lightly browned.

Equipment you will use

Oven

While crust bakes, cook sausage over medium heat in a large skillet for 8 to 10 minutes or until sausage is fully cooked, stirring frequently.

Ingredients you will need

Sausage

Crust

Equipment you will use

Frying Pan

Drain off any fat. Set aside until ready to use.

[Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]

Ingredients you will need

Cooking Oil

Equipment you will use

Stove

Remove crust from oven and prick any air bubbles with a fork. Spoon pizza sauce over crust, spreading evenly. Top with cooked sausage, mushrooms, and mozzarella and Parmesan cheeses.

Ingredients you will need

Pizza Sauce

Mozzarella

Mushrooms

Parmesan

Sausage

Crust

Equipment you will use

Oven

Bake pizza for 15 minutes more or until edge of crust is golden and cheese is melted.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Cut into 8 wedges to serve.

Equipment

Ingredients

Servings:

7grams

package fast-rising active dry yeast 355milliliters

all-purpose flour 237milliliters

sliced fresh mushrooms 227grams

Italian sausage, casing removed 1Tbsp

olive oil 59milliliters

grated Parmesan cheese 158milliliters

pizza sauce or red pasta sauce 1teaspoon

salt 237milliliters

shredded mozzarella cheese 1teaspoons

sugar 118milliliters

warm water (105 to 110 degrees F)

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are my top picks for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.