Grown-up sausage and mushroom pizza

Pizza? Don’t mind if I do. But let’s keep it civilized…

…and pair it will some good wine.

Inspired by the awesomeness of our previous pizza, and the attention it garnered over here at twophdsbaking (apparently, most people prefer real food to baked goods–what’s that about?), we thought we would try our hands at another pizza. And this one? It might be even better than the first. This one is “grown-up” because it incorporates fancy (porcini) mushrooms and a little lemon zest, which adds a delightful taste kick.

The key to this pizza is the ingredients, so without further ado:

Grown-up sausage and mushroom pizza


2 cups grated mozzarella cheese
1.25 ounces dried porcini mushrooms
5 oz cremini mushrooms, sliced
salt to taste
2 links of hot pork sausage (=about 0.6 pounds)
1 tbsp chopped fresh basil
1.5 cups pasta sauce
1 pre-baked pizza dough (or use your own recipe if preferred)
1.5 tsp lemon zest


  1. If you are using pre-baked dough, set out on a counter to thaw while preparing ingredients.
  2. Boil water and add to dried porcini mushrooms to reconstitute. There should be enough water so that all the pieces are floating. Allow to sit for 20 minutes, stirring occasionally.
  3. In the meantime, combine chopped basil and pasta sauce in a bowl. Stir, and set aside.
  4. With about 5 minutes remaining for the porcini mushrooms, sauté the cremini mushrooms on medium-high heat, adding salt to taste, until cooked through. Add the reconstituted porcini mushrooms and continue to cook for 2-3 minutes. Set aside.
  5. In a large pan, cook sausages with a small amount of oil on medium-high heat while breaking into small pieces using a wooden spoon. Cook through, then set aside.
  6. Flour a clean surface and roll out dough to shape of prepared pan. Oil and lightly dust pan with flour, then set dough on pan and stretch/shape to fit.
  7. Spread pasta sauce, then top evenly with grated mozzarella. Scatter mushrooms evenly, followed by sausage.
  8. Bake for 20 minutes.
  9. Remove pizza from oven, and scatter lemon zest evenly around crust. Cool for 5 minutes, then cut and serve.

5 thoughts on “Grown-up sausage and mushroom pizza

  1. Pingback: 2nd Annual Baking Madness Contest | twophdsbaking

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