Feb. 17, 2012 at 10:13pm with 2 notes
Mise en Place: Sausage Mushroom Onion Pizza

It’s been a while since I made one of my Friday night pizzas!

CRUST
  • 2+ C unbleached all-purpose flour
  • 1 tsp (1/2 envelope) quick-rise dry active yeast
  • 1 tsp salt
  • 3/4 C very warm water (115-120°)
  • 2 T olive oil
TOPPINGS
  • 8 oz Italian sausage, casings removed, browned until no longer pink, fat drained
  • 1 med onion, sliced thin, sautéed in 1 tsp olive oil
  • 1/2 lb mushrooms, sliced and sautéed in 1 Tbsp olive oil
  • 1 small can Chef Pastorelli pizza sauce
  • 2 Tbsp chiffonade of fresh basil (or 2 tsp dried Italian seasoning)
  • 1/2 tsp dried red pepper flakes, optional
  • 1/4 C grated Parmesan cheese
  • 1/2 lb mozzarella cheese, sliced or grated
  1. Combine 1 C flour, yeast and salt in a food processor. With food processor running, stream in water and oil until well blended. Add enough flour in small increments to make a soft dough. Dough should be elastic, but not sticky. Spray a large bowl with PAM, turn dough to coat, cover bowl with plastic wrap and allow dough to rise about 1 hour (approximately double in size).
  2. Preheat oven to 425° with pizza stone in the oven. Roll out dough to fit, and put dough on the stone.
  3. Bake 5-7 min, just until dough is firm and very lightly browned.
  4. Remove from oven and layer on toppings: sauce, Italian seasoning, red pepper, Parmesan, meat, veggies, and mozzarella.
  5. Return to oven and bake until cheese is bubbly, about 10 min.
    1. mamaresa posted this