Oh my goodness. This stuff was a-ma-zing. I certainly could have eaten the whole thing myself. You must make this pizza! I think th dough had a lot to do with it, too! Recipe below.
Italian sausage pizza with mushrooms and red onions
3 links italian sausage (i used spicy and it may have have been a bit too spicy for the kids), casings removed
3/4 cup red onions, sliced
2 cups mushrooms, sliced
2 tbsp fresh basil leaves, roughly chopped
1/2 cup pizza sauce (I use pizza sauce from a local bakery. Shout out to San Remo Bakery in Mimico. Best sauce ever!)
Mozarella/Parmesan/provolone mix (I used President’s Choice mix)
Preheat oven 425. Roll out dough, place on pizza pan and bake for 5-6 minutes. Remove from oven.
While pre-cooking dough, heat about 1 tbsp olive oil in skillet. Add sausage and onion to skillet. Cook and stir over medium heat until cooked through and onion begins to soften. Break up sausage into small pieces.
Stir in mushrooms and cook until tender (about 5 minutes). Add basil, remove from heat and mix well. It looks horrible but tastes oh so good.
Spread pizza sauce over crust. Top with thin layer of cheese. Spoon sausage mixture over pizza and top with more shredded cheese. Tear up some more fresh basil and sprinkle on top.
Place pizza in oven and bake for about 12-13 minutes until cheese is completely melted and edges are golden brown.
Slice and serve with a lovely garden salad.
This recipe is even better when made with a special little helper.
Whole Wheat and ground flax pizza dough
1 cup all purpose flour
1/2 cup whole wheat flour
2 tbsp ground flaxseed
1 pkg (2 1/4 tsp) quick-rising yeast
1/2 tsp salt
2/3 cup very warm water
2 tsp olive oil
1 tbsp liquid honey
In a medium bowl, mix flours, flax, yeast and salt.
Mix warm water, olive oil and honey. Pour over dry ingredients and mix with wooden spoon. Form a ball.
Turn dough onto floured surface and knead for 2-3 minutes.
Lightly coat another bowl with olive oil and place dough inside. Cover with plastic wrap and let rise in warm place until double in size.
When dough has risen, turn out onto lightly floured surface and roll dough out using a rolling pin.