Sausage, Red Onion, and Wild Mushroom Pizza

Name: Sausage, Red Onion, and Wild Mushroom Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 servings Coarse kosher salt; 198 grams fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced; 2 teaspoons finely chopped fresh rosemary, divided; 2 1/2 hot Italian sausages, casings removed; 2 Tbsps olive oil, divided; 158 milliliters finely grated Piave or Parmesan cheese; 454 grams purchased fresh pizza dough; 1 small red onion, thinly sliced; 1 teaspoons dried crushed red pepper; 198 grams 3/4 cups coarsely grated whole-milk mozzarella cheese (about , divided

You can never have too many main course recipes, so give Sausage, Red Onion, and Wild Mushroom Pizzan Head to the store and pick up sausages, mushrooms, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Dough

Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt.

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Red Pepper Flakes

Coarse Salt

Rosemary

Cheese

Roll each piece of dough out to 10-inch round, pressing in seasonings.

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Seasoning

Dough

Roll

Transfer dough rounds to prepared baking sheets.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Bowl

Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add remaining 1/2 tablespoon oil to skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté 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.

Ingredients you will need

Salt And Pepper

Mozzarella

Mushrooms

Rosemary

Sausage

Dough

Onion

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Spatula

Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.

Ingredients you will need

Mozzarella

Parsley

Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut pizzas into wedges.

Equipment you will use

Chefs Knife

Equipment

Ingredients

Servings:

2servings

Coarse kosher salt 198grams

fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced 2teaspoons

finely chopped fresh rosemary, divided 2

1/2 hot Italian sausages, casings removed 2Tbsps

olive oil, divided 158milliliters

finely grated Piave or Parmesan cheese 454grams

purchased fresh pizza dough 1small

red onion, thinly sliced 1teaspoons

dried crushed red pepper 198grams

3/4 cups coarsely grated whole-milk mozzarella cheese (about , divided

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Il Molino di Grace Solosangiovese Chianti Classico. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.