SHEET PAN SAUSAGE AND MUSHROOM PIZZA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sheet Pan Sausage and Mushroom Pizza image

This giant rectangular pizza is made with from-scratch dough that's easy to work with and gets fluffy, chewy and unbelievably crisp in the oven. For our toppings, we opted for spicy sausage and meaty mushrooms -- a classic flavor profile that's universally loved. Putting the cheese underneath the sauce helps the thicker crust stay crisp. Tip: If you make a lot of pizza, invest in a black steel pan. It gets wonderfully hot and helps crisp up the crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 15

4 cups all-purpose flour (see Cook's Note)
1 tablespoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 100 degrees F)
1/3 cup plus 2 tablespoons extra-virgin olive oil
One 15-ounce can crushed tomatoes
2 garlic cloves, grated
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
12 ounces hot Italian sausage, casings removed (about 4 links)
8 ounces cremini mushrooms, trimmed and thinly sliced
6 tablespoons freshly grated Parmesan
1 pound part-skim mozzarella, thinly sliced
Torn fresh basil leaves, for serving

Steps:

  • For the dough: combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
  • Increase the speed to medium-high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
  • Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or rectangular black steel pan. Transfer the ball of dough to the pan, turning to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
  • Slide your hands under the dough and lift, gently stretching it to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
  • While the dough rises, position the oven racks in the upper and lower thirds of the oven. If you have a pizza stone, put it on the lower rack. Preheat the oven to its highest bake setting, 500 to 525 degrees F. Once the oven comes to temperature, heat for at least 1 hour before baking your pizza.
  • For the pizza: stir the crushed tomatoes, garlic, 1/2 teaspoon salt and a few grinds of black pepper together in a medium bowl or 2-cup liquid measuring cup until combined.
  • Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until it is browned at the edges and no longer pink, about 5 minutes.
  • Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Remove to a separate bowl to cool.
  • When the dough has risen and is ready for topping, sprinkle 3 tablespoons of the Parmesan evenly over it all the way to the edges. Arrange the mozzarella over the dough leaving a 1/2-inch border. Spoon the tomato sauce over the cheese leaving some of the cheese exposed. Sprinkle the cooled sausage and mushrooms over the sauce, then sprinkle with the remaining 3 tablespoons Parmesan.
  • Put the pizza pan directly on the pizza stone if using, and bake until the crust is browned at the edges and the cheese is bubbling and browned in spots, 15 to 20 minutes. Remove the pan to a wire rack to cool slightly before removing the pizza from the pan, about 10 minutes. Top with torn basil, cut into squares and serve.

Haybat Khan
[email protected]

Thank you for sharing this recipe!


Md sajeeb
[email protected]

This looks delicious!


Emmanuel Quarshie
[email protected]

I can't wait to try this recipe!


Kweku Salanka
[email protected]

Yum!


Melneka Bowers
[email protected]

This pizza is perfect for a casual get-together. It's easy to make and everyone loves it.


Andrea Aleman
[email protected]

I love how this recipe uses simple ingredients to create such a flavorful pizza. It's a great way to use up leftover sausage and mushrooms.


MIRAJ SHEIKH
[email protected]

I've made this pizza several times and it's always a winner. It's a great recipe for a quick and easy weeknight meal.


Cawale Ahmed
[email protected]

This pizza was so easy to make and it turned out so delicious. I loved the combination of sausage and mushrooms.


Ssekulima Kizito
[email protected]

I made this pizza for a party and it was a huge success! Everyone loved it and I got so many compliments. I highly recommend this recipe.


Rubel Telecom
[email protected]

This sheet pan sausage and mushroom pizza was a hit with my family! The flavors were amazing and the crust was cooked to perfection. I'll definitely be making this again.