We didn’t eat so healthy this weekend.
We’re only one week away from getting super healthy – because it’s much easier after the Super Bowl. So, if we’re going to eat bad food, it might as well be really good.
Due to a BJ’s membership, we have an overabundance of Italian sausage, because you can’t just buy one – you need exactly 57 sausages. So with that in mind, Beth found this one last week, and I threw it together last Friday night. It calls for 2-1/2 sausages, but we used three since we’re fully stocked should sausage become the national currency any time soon. If it doesn’t: hey, we can make this pizza like 53 more times.
fresh pizza dough or some store-bought, I suppose
2/3 cup Parmesan cheese
2-1/4 tsp. fresh rosemary
1/2 tsp. dried crushed red pepper
1-1/2 tbsp. olive oil
2-1/2 hot Italian sausages, casings removed
1 small red onion, diced
7 oz. fresh wild mushrooms
1-3/4 cups mozzarella, shredded
fresh parsley, chopped
Preheat oven to 450 degrees.
Stretch the pizza dough onto an oiled pizza pan, and top with 1/3 cup Parmesan, 3/4 tsp. rosemary and 1/4 tsp. crushed red pepper. Season.
While the dough just sits there looking pretty, heat a tablespoon of oil in a large skillet over medium-high, then cook the sausage. Once cooked, remove it from the pan and add the onions and cook until tender. Remove the onions, then finish off with the skillet by cooking those mushrooms. Season with salt, pepper and the rest of the rosemary, and cook for about 5 minutes before removing from the pan.
And now, you have your toppings ready. Top the pizza with the mozzarella, onion, sausage and mushrooms. Bake for about 20 minutes until cooked to your liking. Garnish with a little fresh, shredded mozzarella, then parsley.