I am not a baker. I am not comfortable with dough. My KitchenAid mixer has probably been used a total of 5 times in the 6+ years I’ve had it. So when I decided to do homemade pizza on Saturday night, it was a given that I would not be making my own dough. I asked around and everyone agreed that Trader Joe’s fresh pizza dough was easy to work with and pretty darn tasty. Sold.
Oliver and I were having some of our very favorite friends over for dinner and it gave me the motivation to find a few really good pizza recipes to try. I went on a little online journey and ended up at Epicurious with these 2 gems: Pesto, Fresh Tomatoes, and Mozzarella (post to come tomorrow. I made fresh walnut pesto and it was amazing.) and Sausage, Red Onion, and Wild Mushroom Pizza. This was a group effort and we did the cooking together, a sign of great friends (thanks Raff & Kim!). For the kiddos, we did a pepperoni pizza with TJ’s pizza sauce. Our pizzas may not have been perfectly round, but they were delish.
Sausage, Red Onion, and Wild Mushroom (Almost) Homemade Pizza
adapted slightly from Epicurious
- 1 16-ounce ball TJ’s pizza dough (I used the regular crust, there is also whole wheat and an herbed one)
- 2/3 cup finely grated Parmesan cheese
- 2 1/4 teaspoons finely chopped fresh rosemary, divided
- Coarse kosher salt
- 1 T olive oil
- 2 1/2 hot Italian sausages, casings removed
- 1 small red onion, thinly sliced
- 9 ounces fresh wild mushrooms (I used stemmed shiitake and oyster), thickly sliced
- 1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces)
Preheat to 450°F. Lightly flour a baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Press and stretch out on lightly floured surface. Sprinkle with Parm, 3/4 teaspoon rosemary, and coarse salt. Roll each piece of dough out to 14-inch round, pressing in seasonings. Transfer dough to prepared baking sheets.
Cook sausage in large nonstick skillet over medium-high heat. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet and olive oil if needed, there may be enough fat from the sausage to cook in that. Sauté until crisp-tender, about 5 minutes; transfer to plate. Add 1 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top with mozzarella, then onion, sausage, and mushrooms.
Bake until crust bottom is crisp and brown, about 20 minutes total.
Pizza was fricking delicious. Would definitely make again.