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Sausage, Red Onion & Wild Mushroom Pizza




Source of Recipe


Bon Appetit 3/05






Recipe Introduction


Fresh pizza dough is now available at some supermarkets, look for it in the refrigerated deli case or use thin Boboli crusts.





List of Ingredients



• 1 (16 oz) ball purchased fresh pizza dough
  
• 2/3 cup finely grated Piave or Paremsan cheese
  
• 2 1/4 tsps finely chopped fresh rosemary, divided
  
• 1/2 tsp dried crushed red pepper
  
• coarse kosher salt
  
• 1 1/2 T olive oil, divided
  
• 2 1/2 hot Italian sausages, casings removed
  
• 1 small red onion, thinly sliced
  
• 7 oz fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced
  
• 1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 oz), divided
  
• chopped fresh parsley (optional)
  






Instructions



1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450 degrees. Lightly flour 2 baking sheets.
   
2. 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" round. Sprinkle each with 1/3 cup Piave cheese, 3/4 tsp rosemary, and 1/4 tsp crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10" round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.
   
3. Heat 1 T oil in large nonstick skillet over medium-high heat. Add sausage. Saute until brown, breaking into 1/2" pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Saute until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 T oil to skillet. Add mushrooms and remaining 3/4 tsp rosemary, sprinkle with salt and pepper. Saute until brown, about 5 minutes. Leaving 1/2" plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.
   
4. 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. Sprinkle each with 2 T mozzarella, then parsley, if desired.
   






Final Comments


Makes 2 pizzas