Paula Deen Sausage, Onion and Mushroom Pizza

An out of this world sauce-less pizza that you will be thinking about for days after you make it the first time. (Recipe makes 2 pizzas)

Serves: 6
Cook Time: 25 Minutes

Ingredients

• 1/2 pound Paula Deen Breakfast Sausage (roll, patties or links) cooked and chopped
• 1 (1 pound) ball purchased fresh pizza dough
• 2/3 cup plus 4 tablespoons finely grated fresh Parmesan cheese, divided
• 1 tablespoon fresh rosemary, finely chopped and divided
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon dried crushed red pepper
• Kosher salt or sea salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 small red onion, very thinly sliced
• 1/2 small yellow onion, very thinly sliced
• 1/2 pound fresh baby bella mushrooms, sliced
• 2 cups mozzarella cheese, thickly grated
• Chopped fresh parsley (optional)

Steps

Lightly flour 2 baking sheets and set aside. Divide the dough in half and let come to room temperature. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Parmesan cheese, 1/2 tablespoon rosemary, 1/2 teaspoon thyme and 1/4 teaspoon crushed red pepper. Liberally sprinkle each round with kosher salt or sea salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.

Preheat oven to 450 degrees F. In a large saute pan over medium heat add oil and butter. Add onions to skillet and toss to coat. Saute until browned, crisp and tender. About 5 minutes. Transfer to a bowl and set aside. To the same skillet, add 1 tablespoon butter and toss in mushrooms. Sprinkle with salt and pepper and saute until brown, about 5 minutes. To assemble the pizzas, leave an approximately 1/2" border around the edge and top each dough round with 1 cup mozzarella, then onion, sausage, and mushrooms.

Bake approximately 20 minutes until crust bottoms are crisp and brown, reversing baking sheets halfway through. Using large spatula, transfer pizzas to work surface. Sprinkle each with 4 tablespoons mozzarella, then parsley, if desired.

Serving Suggestions

Serve with a fresh green salad.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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