Who doesn’t love a Pizza Party?! We love the pizza theme of this month’s Recipe ReDux, as it’s near and dear to our hearts … and stomachs. We make homemade pizza at least once a week. Depending on how much planning we’ve done/time we have, we’ll either make the dough from scratch (the best option, but sometimes not the most realistic), buy the pre-made whole grain or whole wheat dough or use a pre-made crust. And, if we’re really stretched for time, we’ll use the whole-wheat naan bread. Have your tried naan for individual pizza crusts? Do try, it makes a tasty crust.
This time around, we used a pre-made whole wheat pizza dough. We’ll do another post dedicated solely to our homemade pizza dough, so stay tuned. That’s in Adrian’s wheelhouse – he has much better luck with maneuvering the dough than I do.
This recipe for Savory Sausage, Mushroom and Sun Dried Tomato Pizza is inspired by our favorite pizza from Flatbread Company. We visit Flatbread in Portsmouth NH, North Conway NH or Portland ME a few times a year. The rest of the year, we make the pie ourselves and put our own spin on it. The combination of savory sausage, meaty mushrooms, tangy sun dried tomatoes, creamy ricotta and white sharp cheddar is just perfect. What makes this pizza so unique and extra delicious are the bits of browned sausage in every bite.
We don’t go this fancy for all pizzas. If we’re going basic, our pie is typically topped with mushrooms, onions and garlic or artichokes, onions and garlic. And always ricotta and either grated cheddar or shaved Parmesan (we loved shaved over shredded). This is a white pizza, so no tomato sauce used.
Savory Sausage, Mushroom and Sun-dried Tomato Pizza
Time: 40 minutes
- 1 lb whole wheat pizza dough
- 2 tbsp olive oil
- 8 oz cremini mushrooms, cleaned and sliced
- 1 large onion, thinly sliced
- 1 clove garlic, chopped
- 8 oz sweet or hot Italian pork sausages (You could also use chicken or turkey sausages), casings removed (3 sausages)
- ¼ cup sun-dried tomatoes, chopped (we used Bella Sun Luci*)
- 2 tbsp parsley, chopped (optional, but adds great color)
- ¾ cup part-skim ricotta
- 1 1/4 cups shredded cheddar, we love and use Cabot (light or regular)
- Salt and pepper, to taste
Directions: Preheat oven to 425. Remove dough from fridge and bring to room temperature. Heat 1 tbsp olive oil in a skillet over medium heat and sauté onions and mushrooms until caramelized, adding garlic just before removing from heat. Set aside. Using the same skillet, crumble sausage and cook on medium heat until browned and cooked through, about 4 minutes. Set aside on paper towels to absorb the fat. Drizzle 1tbsp olive oil on your working space. Stretch or roll dough to fit your lightly oiled pizza pan. Place dough on the pizza pan and bake for about 5 min. Remove crust from oven and flip. Add 3/4 cup shredded cheddar to the crust. Add mushrooms, onions, sausage, sun-dried tomatoes and teaspoons of ricotta. Top with remaining cheddar. Place back in the oven and heat until cheese is melted, about 5 minutes. Top with parsley, season, slice and serve.
This very well could be the perfect pizza pie for a snowy movie night…like tonight.
*Disclosure: we received a free sample pack of Bella Sun Luci sun dried tomatoes, however, we were not compensated for this post or our time. All opinions are our own.
Find more great pizza recipes at these Recipe ReDux member sites: