YIELD 2 pizzas / SERVES 8-12 persons
INGREDIENTS
16 ounce ball of pizza dough
1 pound Italian sausage
1/2 cup wild mushrooms, stemmed and roughly chopped
(shiitake, oyster, and chanterelle)
1 small red onion, thinly sliced
2 teaspoons finely chopped fresh rosemary
1 1/2 cup coarsely grated whole-milk mozzarella cheese (8 ounces)
1 recipe Taste#5 Bomba! XXX pizza sauce
1/2 cup finely grated Parmesan cheese
1/2 teaspoon red pepper flakes
1 1/2 tablespoons extra virgin olive oil
METHOD
Preheat oven to 450˚F
Allow pizza dough to come to room temperature.
Heat a large skillet over medium heat with a small splash of olive oil.
Cook the sausage in the skillet for 5-10 minutes until lightly browned,
well cooked and crumbly. Transfer cooked sausage to drain on a paper towel lined plate or bowl.
Add onion to the skillet and cook for about 2 minutes, add the mushrooms
and 1 teaspoon of rosemary and continue to cook for another 5 - 7 minutes.
Season lightly with salt and pepper.
Remove from heat and combine with the sausage.
Lightly flour two baking sheets.
Divide dough into half and stretch each half into 5-inch round.
Sprinkle each round with 1/8 cup Parmesan cheese, 1/2 teaspoon rosemary,
1/8 teaspoon red pepper flakes and a dusting of kosher salt.
Using a rolling pin, roll each round into a 10-inch round, pressing in the seasonings.
Transfer the pizza rounds to prepared baking sheets.
Bake each pizza for 2-3 minutes.
Remove and using the back of a spoon, divide and spread the pizza sauce on each par-baked pizza, leaving a 1/2 inch border. Sprinkle a small amount of grated mozzarella over the sauce on each pizza. Divide the sausage, onion and mushroom mixture, sprinkling evenly across each pizza. Divide the remaining mozzarella on top of the sausage mixture followed by the remaining Parmesan.
Return each pizza to the oven and bake for 10-15 minutes until the crust is crisp and browned. Remove from the oven and let stand for 5 minutes, then cut and serve.
