Categories: Pizza/flatbread
Ingredients
- 1 lb. pizza dough (I recommend a half batch of this recipe or a full batch of this recipe)
- 1/2 lb. bulk sausage, cooked and crumbled
- Extra virgin olive oil or canola oil
- 2 onions, very thinly sliced
- 6-8 oz. mushrooms (use your favorite–we like cremini or button mushrooms)
- 1-2 sprigs fresh thyme
- salt and pepper
- 1/2-3/4 lb. mozzarella cheese, thinly sliced or grated (or another melting cheese like fontina)
- 4-5 cups fresh arugula, washed and dried
- highest quality balsamic vinegar
Directions
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Preheat oven to 475-500 degrees F. (If you don’t have an exhaust fan on your oven, do 475 degrees.) If you have a pizza/baking stone, place it in the oven as it preheats. If not, then prepare two large baking sheets by sprinkling them with cornmeal. Set aside.
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Prepare toppings first.
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Heat a large skillet over medium-high heat. Add a little olive oil. When it’s very hot, add the onions and cook, stirring constantly, until they start to turn golden. Turn down the heat and continue cooking the onions until they have softened and reduced in volume. Add the mushrooms, thyme, and sprinkle liberally with salt and pepper. Continue cooking until mushrooms have taken on a golden color. Remove from heat and set aside until ready to use. Remove the thyme before using.
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Roll pizza dough out on a lightly floured surface. The dough should be a little more than 1/4″ thick, or to your liking. (A thinner crust will obviously cook much faster with less chance of it becoming soggy.) Transfer a wooden pizza peel that has been dusted with cornmeal, or to the baking sheets. Even spread half of the onions and mushrooms and the sausage on each pizza. Top each with half of the mozzarella.
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Bake the pizzas one at a time for about 10-15 minutes each. Remove from oven and allow to cool for a few minutes before topping with the arugula. Drizzle each pizza with the balsamic vinegar and slice into wedges.
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Makes 2, 12-14″ pizzas to serve 4-6 people.