SAUSAGE AND WILD MUSHROOM SKILLET PIZZA (COOKING FOR 2)
Homemade pizza is hard to beat, and this deep-dish sausage-and-mushroom version, dressed up with a splash of cream, is cooked in a cast-iron skillet, and blows any delivery away.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 2
Number Of Ingredients 16
Steps:
- In medium bowl, dissolve yeast in warm water. With wooden spoon, stir in flour, 2 tablespoons oil, the butter, salt and sugar.
- Sprinkle flour lightly on work surface. Place dough on floured surface. Knead 5 to 10 minutes, sprinkling surface with more flour only if dough starts to stick, until dough is smooth and springy, but still soft. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size.
- Heat oven to 450°F.
- In 9-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until browned. Transfer mushrooms to small bowl. Add sausage to skillet; cook 3 to 5 minutes, breaking sausage up with back of spoon until no longer pink. Add whipping cream and thyme; cook 1 to 2 minutes or until liquid is almost evaporated. Transfer to bowl with mushrooms. Allow skillet to cool; wipe out with paper towel.
- In small bowl, mix tomatoes, garlic and pepper flakes.
- Brush same skillet with 1 teaspoon oil.
- Gently push fist into pizza dough to deflate. Place half of dough in skillet. Gently push up side of skillet, creating an even crust on bottom and side. Spread tomato mixture over bottom of crust. Top with mushroom mixture and mozzarella cheese. Freeze other half of dough to use some other time.
- Bake 15 to 20 minutes or until crust is golden brown and cheese is melted and lightly browned.
Nutrition Facts : Calories 950, Carbohydrate 74 g, Cholesterol 120 mg, Fat 7, Fiber 4 g, Protein 33 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 7 g, TransFat 1 g
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[email protected]Meh.
Judy Ehab
[email protected]This pizza is the best! I've made it three times already, and it's always a hit.
GR Thaheem
[email protected]Overall, this is a great recipe. I'll definitely be making it again.
David Mosley
[email protected]The crust was a little soggy. I think I needed to cook it for a few minutes longer.
Suraj Lamsal
[email protected]This pizza was a bit too salty for my taste. I think I'll use less salt next time.
Vadrini Rashidi
[email protected]I've made this pizza several times now, and it's always a winner. It's my go-to recipe for a quick and easy weeknight meal.
Vae Brown
[email protected]This pizza is a great way to use up leftover sausage and mushrooms. It's also a really affordable meal.
Mian Muhammad Sajid
[email protected]I made this pizza for a party, and it was a huge hit. Everyone raved about how delicious it was.
Sarina Young
[email protected]My kids loved this pizza! They gobbled it up in no time. It's definitely a recipe I'll be making again.
TomOle 4444
[email protected]I'm not a huge fan of mushrooms, but they were surprisingly good on this pizza. They added a nice earthy flavor that balanced out the richness of the sausage.
Kayiwa Christine
[email protected]I was skeptical about making pizza in a skillet, but this recipe proved me wrong. It was so easy to make, and the results were incredible. The pizza was cooked perfectly, and the toppings were flavorful and delicious.
Casey Cowden
[email protected]Holy moly, this sausage and wild mushroom skillet pizza is off the charts! The flavors are out of this world, and the crust is crispy and chewy. It's like a gourmet pizza joint came to my kitchen.