This Mushroom Sausage Pizza is a hearty, family-style meal with a thick, chewy crust and generous layers of savory toppings. It's baked in a springform pan, making it easy to slice into wedges that are perfect for both dinner and casual entertaining.
This is the pizza I make when everyone's hungry and I want dinner on the table without juggling a bunch of side dishes. It reminds me of the deep, filling pizzas we'd make on slow weekends, when nobody minded waiting a little longer for dinner.
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Why You'll Love Mushroom Sausage Pizza
Family friendly: this pizza is filling, sliceable, and easy to serve straight from the pan, which makes weeknight dinners a whole lot easier.
Hearty texture: the yeast dough bakes up thick and sturdy, holding plenty of sausage, mushrooms, and cheese without falling apart.
Crowd ready: cut into wedges, this mushroom sausage pizza is easy to share for game day or casual get togethers.
Key Ingredients for Sausage Mushroom Pizza
See the recipe card below for a complete list of ingredients and instructions.
- Dry yeast: helps create a soft, chewy pizza crust with a good rise.
- Brown sugar: feeds the yeast and supports proper fermentation.
- Olive oil: adds flavor and keeps the dough tender.
- Flour: forms the base of the crust; amounts can vary slightly depending on humidity.
- Cornmeal: adds subtle texture to the crust and helps prevent sticking.
- Italian sausage: brings bold flavor without needing extra seasoning.
- Onion and mushrooms: create a savory, hearty topping layer.
- Marinara sauce: adds classic pizza flavor without overpowering the toppings.
- Mozzarella and Parmesan cheese: melt smoothly and add depth to the finished pizza.
Ingredient Substitutions
- Use mild Italian sausage if you prefer less heat.
- Swap baby portabellas for cremini mushrooms for a deeper flavor.
- Replace part-skim mozzarella with whole milk mozzarella for a richer finish.
Variations on Mushroom Sausage Pizza
- Add sliced black olives or roasted red peppers for extra color and flavor.
- Use a mix of provolone and mozzarella for a slightly sharper cheese layer.
- Turn this into a white pizza by skipping marinara and brushing the dough lightly with olive oil and garlic.
Tips for the Best Sausage Mushroom Pizza
- Patience with the dough: if your kitchen is a bit chilly, don't be afraid to let that dough rise a little longer - sometimes it just needs that extra time to get nice and fluffy.
- The "tacky" test: when you're kneading, look for a dough that's soft and just a tiny bit tacky to the touch, rather than dry and stiff. That's the secret to a chewy crust.
- Avoiding a soggy bottom crust: make sure you really brown the sausage well and drain off the extra fat before adding the mushrooms and onions so your crust stays perfectly sturdy.
- Pan prep: don't be shy with the cooking spray on your springform pan, it makes releasing the pizza onto your cutting board so much easier.
- Let it rest: it's tempting to dive right in, but letting the pizza sit for about 10 minutes after it comes out of the oven helps the cheese set so you get those perfect, clean wedges.
How to Store and Reheat
Store leftover mushroom sausage pizza in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a 350 degree oven until warmed through, or use a skillet over low heat to help crisp the crust.
Serving Suggestions for Family Dinner Pizza
Serve this mushroom sausage pizza with a crisp green salad or a simple vegetable side for a balanced family dinner. For game day, these go great with Crispy Baked Sweet Hot Chicken Wings or Air Fryer Chicken Wings. For those who prefer a boneless chicken, these Air Fryer Chicken Nuggets or Boneless Chicken Wings (Air Fryer, Low Carb) are a great choice.
More Pizza Recipes You'll Love
If you enjoy hearty, pizza meals, you may like my Meat Lovers Skillet Pizza - Pizza Hut Copycat, Garlic Chicken Pizza, BBQ Chicken Flatbread Pizza, or Cheese and Pepper French Bread Pizza.
If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
📖 Recipe
Mushroom Sausage Pizza
Equipment
- Dough scraper , or bench knife
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Ingredients
- 1¼ teaspoons dry yeast
- ½ teaspoon brown sugar
- ¾ cups warm water
- 3 tablespoons olive oil
- 2 cups all-purpose flour divided
- ¼ cup cornmeal
- ½ teaspoon salt
- Cooking Spray
- 1 pound hot Italian sausage links casing removed
- 1 large garlic clove minced
- 1½ cups thinly vertically sliced onion
- 8 ounces package sliced mushrooms
- ¾ cup marinara sauce
- ¼ cup Parmesan Cheese grated
- 1¼ cup part-skim mozzarella cheese shredded
Instructions
- In kitchen aid mixer bowl, dissolve yeast and sugar in ¾ cup warm water. Add 3 tablespoons oil. Gradually add about 1-¾ cups flour, cornmeal, and salt into yeast mixture and mix at medium low speed with dough hook until smooth. Scrape sides of pan down as needed.
- Knead about 5 minutes with dough hook, gradually adding remaining flour. Turn dough out onto floured board and knead until dough is no longer sticky. You may need to use more flour than the recipe called for. I used about ½ cup more flour. Place dough in bowl coated lightly with olive oil and cover. Let rise until doubled.
- While dough is rising, prepare filling. Break up sausage links in hot skillet and cook until browned. Remove sausage from pan and drain all but 1 tablespoon of fat. Add garlic, onions, and mushrooms and sautee until onions are translucent and mushrooms have released their moisture. Return sausage to pan, turn off heat, and add ½ cup of marinara sauce.
- Spray a springform pan with cooking spray on bottom and sides of pan. Turn dough out onto a floured board and press into a 13 inch circle. Carefully lift dough and place in spring form pan pressing dough onto bottom and up sides of the pan. Sprinkle Parmesan evenly over dough.
- Top with mushroom mixture. Spread marinara mixture over mushroom mixture. Sprinkle with mozzarella. Bake at 425° for 28 minutes or until crust and cheese are browned. Let stand 10 minutes. Release sides of spring form pan and slide pizza onto cutting board.
Pam says
Holy Smokes that is an incredible pizza
Carlsbad Cravings says
I think you made it better than Cooking Light! I love deep dish pizza and this one looks like a must try!
Patsy K says
I haven't had a deep dish pizza in years, and never would have thought to make it at home! This looks incredible and I love that you compromised and have the veggies in there, too!
From Valeries Kitchen says
Oh man, I'm so hungry and this is just about killing me! I love Cooking Light. I find so much inspiration in every issue. This is a great one, Shelby! My guys would love it, no doubt.
Sherri Jo says
Oh my gosh! I want this so bad! This might be what I make for football tomorrow! Thanks!
honeyb says
Make it a gluten free deep dish mushroom pizza and I'm in. 😉
Michele @ Flavor Mosaic says
I love deep dish pizza. This looks fantastic.
Kristin @ Dizzy Busy and Hungry! says
I like mine thin and crispy, too, but the family likes it thick. I will definitely have to try this as it seems to be the best of both worlds!
Jenny Hartin says
Shelby that looks so delicious!
Carrie R says
I just love a good deep dish pizza, and this one looks delicious! And this also reminds me that it has been MONTHS since I have made a deep dish pizza at home, lol! 😉 Pinned.
Renee Paj says
This looks awesome!! My "grumpy" would have wanted sausage too! lol
Cate says
Love the addition of sausage - looks like the perfect Friday night dinner.
marye says
oh wow... and ... conveniently enough it's pizza night here...
Sandy Smith says
I have a mortal weakness for stuffed pizza. NOMNOM.