Sausage Mushroom Onion Pizza is a deep dish pizza filled with hot Italian Sausage, mushrooms and onions. Filling and satisfying and a perfect meal when the cool air hits!
This recipe is one that was on the cover of last month’s Cooking Light Magazine. I knew when I saw the photo I would make it, just as well I knew that I wouldn’t be able to make it exactly as Cooking Light had. The original recipe is just for Muhsroom & Onion. That was not going to go over well with Grumpy. He loves a meaty pizza. I’m so not a fan of a meaty pizza, especially if I have to put both pepperoni and sausage on it. However, we compromised as you can see from my title. I only used sausage..
This was so easy to make. Stir the dough together, let it rise, flatten it out some, place in a springform pan, fill and bake! I also heard the words I have been waiting to hear for so long (since 2000 people, as long as Grumpy and I have been together!) “This is the best pizza you have ever made”. I kid you not. Grumpy loved this pizza. He’s a thick crust kind of guy, while I’m a crispy crust kind of girl, so most of the time, our idea of pizza does not mesh. What I liked myself about this pizza was that while the dep dish crust part (those sides up the pan) satisfied Grumpy’s need, the bottom of the pizza satisfied mine! This was absolutely delicious and will probably be the way I make pizza for Grumpy from this point on. Being me, I’ll probably play with fillings, but the crust and pan will remain the same.
This would be a great treat to make for the guys and gals on Game Night. You could make this pizza ahead of time, freeze it, and bake before leaving to save even more time! Whenever or however you do it, be sure to try this pizza. If you have people who are fans of different crusts, then you will likely satisfy both. Just don’t get after the one’s who do’t want to eat the thickest part of the crust. 😉
Sausage Mushroom Onion Pizza
Author: Grumpy’s Honeybunch
Serves: 6 servings
1-1/4 teaspoons dry yeast
1/2 teaspoon brown sugar
3/4 cups warm water
3 tablespoons olive oil
2 cups flour, divided
1/4 cup cornmeal
1/2 teaspoon salt
1 lb hot Italian sausage links, casing removed
1 large garlic clove, minced
1-1/2 cups thinly vertically sliced onion
1-8 ounce package sliced mushrooms
3/4 cup marinara sauce
1/4 cup Parmesan Cheese, grated
1-1/4 cup part skim mozzarella cheese, shredded
In kitchen aid mixer bowl, dissolve yeast and sugar in 3/4 cup warm water. Add 3 tablespoons oil. Gradually add aboue 1-3/4 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 1/2 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 1/2 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. Cut into 6 wedge servings.
Prep and cook times are approximate. Please go by the size of the dough (should double in size) and the color of the pizza dough and cheese.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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