I stole this recipe for sausage & mushroom pizza from Better Homes & Garden: New Cookbook. I wanted to make pizza crust completely from scratch. Normally I use a premade pizza crust. This recipe was simple and straight forward. Homemade pizza beats delivery!
For crust, in a large mixing bowl combine 1 ¼ cups flour, 1 package active dry yeast and ¼ tsp salt.
Warm 1 cup warm water to 120 F to 130 F.
Add water and 2 tbsp cooking oil to the flour bowl.
Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn onto a lightly floured surface.
Knead in remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide in half.
Cover and let rest for 10 minutes. Grease two 12-inch pizza pans or baking sheets. On a lightly flour surface, roll each dough portion into a 13-inch circle.
Transfer to pans. Build up the edges slightly.
Do not let rise. Bake in a 425 F for about 12 minutes or until brown. While the crust is cooking cook 1 pound Italian sausage in a skillet
and add 1 cup sliced fresh mushrooms with onion powder, garlic powder and Italian seasoning.
As the meat cooks the mushrooms soften, then drain the mixture prior to putting it on the pizza.
Spread 15 oz can pizza sauce onto hot crusts. Top with drained sausage and mushrooms.
Sprinkle with 1 cup shredded mozzarella cheese per crust.
Bake for 10 to 15 minutes more or until bubbly.
Cut into slices and enjoy.
Sausage & Mushroom Pizza
Homemade sausage and mushroom pizza. Easy to make thin crust pizza dough topped with pizza sauce of your choice. A variety of meat and vegetables work with for this recipe. Customize the pizza for your family's choices.
Ingredients
- 2 ¾ to 3 ¼ cups all-purpose flour
- 1 package active dry yeast
- ¼ tsp salt
- 1 cup warm water (120 F to 130 F)
- 2 tbsp cooking oil
- 15 oz can pizza sauce
- 1 pound bulk Italian sausage, ground beef or ground pork, cooked and drained
- ½ cup sliced green onions (4) or sliced pitted ripe olives
- 1 cup sliced fresh mushrooms
- 2 to 3 cups shredded mozzarella cheese (8 to 12 ounces)
Instructions
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For crust, in a large mixing bowl combine 1 ¼ cups flour, yeast and salt. Add water and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn onto a lightly floured surface. Knead in remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide in half. Cover and let rest for 10 minutes.
-
Grease two 12-inch pizza pans or baking sheets. On a lightly flour surface, roll each dough portion into a 13-inch circle. Transfer to pans. Build up the edges slightly. Do not let rise. Bake in a 425 F for about 12 minutes or till brown. Spread pizza sauce onto hot crust. Top with meat, vegetables and cheese. Bake for 10 to 15 minutes more or till bubbly.
Recipe Notes
When cooking the sausage in a skillet I add the mushrooms with onion powder, garlic powder and Italian seasoning. As the meat cooks the mushrooms soften, then drain the mixture prior to putting it on the pizza.