Congratulations to today’s winner in The 12 Days of Sausage giveaway, Catherine R. of Gladstone, OR. Catherine wins a FREE box of chicken sausage rolls shipped to her door!
Here is her recipe for Italian Sausage, Mushroom and Black Olive Pizza. Sounds delicious!
(And, don’t forget, send us YOUR favorite recipe using our sausage, and we’ll enter you to win FREE sausage delivered right to your door! What could be easier? Think of it as our holiday gift to you! Just email us at firstname.lastname@example.org)
Italian sausage, mushroom and black olive pizza
- 1 package dry yeast
- 3 1/2 C. flour
- 2 T. olive oil
- 1/2 t. salt
Use 1 cup warm water, tablespoon sugar, 1/4 c. flour and a package dry yeast, mix together and let sit until it looks active (foamy). Then I add about 3 cups flour, 2 T. olive oil and 1/2 teaspoon salt, if using a mixer with a hook add 2 cups flour and then add the last cup as needed (no pun intended). kneed for 7 minutes in mixer or 10 by hand, let rise 1 hour, punch down and let rest for 10 min. then roll out dough and let rise again for 45 min. before adding sauce. I use a large cookie sheet, I roll all the way up to the sides then flip an inch or so all the way around for an edge and then using my hands, push the dough to the edge.
- 1 can crushed tomatoes
- 2 t. dried oregano
- 1 t. dried Basil
- 1 clove or more garlic, minced
- salt and pepper to taste
Add all ingredients to a pot and simmer for at least 30 min. to reduce to a thicker sauce. Set aside.
- 4-6 oz. Mozzerella, shredded
- 3/4 C.Parmesan cheese, shredded 1/2 used under meat and 1/4 on top
- 2 C. Mushrooms, sliced
- 1 lb. Isernio Hot Italian sausage, browned, drained and crumbled
- 1/2 C. black olives
- 1 teaspoon Oregano
- 1 T. olive oil, for brushing crust
- Salt and pepper
Top pizza dough with sauce, mozzerella, 1/2 C. parmesan cheese, mushrooms, Isernio hot Italian sausage, black olives, 1/4 C. shredded parmesan cheese. Sprinkle Oregano, salt and pepper over the top. I then brush the edge of the dough with olive oil and bake at 450 F. for around 20-30 minutes.