Fresh pizza dough is now available at some supermarkets; look for it in the refrigerated deli case or use thin Boboli crusts.
Piave is similar to, but a bit creamier than, Parmigiano-Reggiano. Look for it at Italian markets and specialty cheese stores.
Ingredients
Makes 2 pizzas
Step 1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.
Step 2
烧热1汤匙油不沾锅机汇er medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.
Step 3
Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.
Test-kitchen tip:
Step 4
Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut pizzas into wedges.
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Reviews (59)
Back to TopGreat recipe. We carmalized the onions and roasted shiitake mushrooms. Sweeter and more flavor.
ms911
Va
6/18/2018
excellent pizza, would definitely make again. i used king arthur's sourdough pizza crust recipe, which never fails http://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe) . i loved rolling the cheese and herbs right into the dough. i also used a combo of stray sausages i had in the freezer, i think any sausage would work.
brushjl
solon, ohio
11/5/2015
I really enjoyed reading this. A very insightful approach and adds the key elements of a good cuisine. Take a look at my recipe collection on my blog and let me know what you think. http://domenickpucillorecipes.com/
Domencik_P
New York, NY
4/22/2014
i really like the way in which this recipe looks i eaten it before with my children all of us enjoyed this we could have a household gathering again and cook this recipe again soon this really is one tasty recipe you should test it i guarantee you all you could should this its very tasty
sarah12jones212212312
2/3/2014
I make my own dough by the no knead process mixing all the ingredients all together with my Cuisinart stand mixer (800 watts). Low speed with a paddle (no dough hook needed) is sufficient to mix. Easy to mix by hand too. Make it before bed and let proof, 8 to 24 hours. It triples or quadruples in size in four hours if in a warm room. I use 3 cups of unbleached flour and one cup of semolina, one and half cups of lukewarm water and 1/4 teaspoon of Rapid Rise yeast. Plop it in a bowl cover with plastic wrap. The longer it proofs the more delicious the flavor. This is a very wet sticky dough. It can be stirred in the morning and covered and allowed to rise a second time (optional). Flatten it out on a floured board, let it rest then create the shape you like. (It is very wet and sticky so flour your hands well). I bake mine on parchment on an aluminum baking sheet at 550 degrees for a heavily topped and thicker crust for 15 to 20 minutes and 475 degrees for a topped thin crust pizza for 10 to 12 minutes. This dough can be proofed in the fridge too. Either way it is ready to use when you are even after a hard day's work. Piave Vecchio cheese is about $20 for 8 ounces so I use fresh grated parmesan.\Don't forget to preheat your oven (no the baking sheet) at least 30 minutes prior to baking. Once the pizza is in the oven, don't open the door until it is done. I leave the oven light on so I can watch the progress and take it out right when it is done.
I_Fortuna
Texas
1/16/2014
Fabulous pizza! Used my own homemade pizza dough but otherwise made exactly as written. Parmesan cheese, not Piave, and Baby Bella mushrooms.
sckhanna
Connecticut
1/12/2014
Indeed, this pizza was very good; however, it was a lot of meat for my taste. It's possible that the links I purchased (Whole Foods) were larger than average, yet still the sausage over powered the pie, and we couldn't taste the mushrooms at all. I'll definitely make this pizza again, but next time I'll buy one link rather than two. Nonetheless, it was still very good and definitely better than average.
Anonymous
New Orleans, LA
4/8/2013
This pizza was so amazing! I used shiitake and chanterelle mushrooms. Loved loved loved!
Anonymous
Los Angeles, Ca
3/12/2013
Excellent. Made Wolfgang Puck's pizza dough (recipe on web). It is the best dough recipe and easy. Wolfgang Puck's is known for his pizzas! Enjoy.
dherron
grand rapids, mi
12/4/2012
Delicious! Will do again.
Kodymom
Minnetonka, MN
10/27/2012
Here is how to make some delicious pizzas at home, Pizza dough, pizza sauce, pizza toppings and pizza pies http://learnaboutpizza.com
Sabdy
2/10/2012
Yummy recipe, I baked it for my family and they love it. You can also glance for this site allaboutpizza.com
aslia
1/1/2012
Delicious pizza recipe. I have made this several times and it is now my husband's favorite pizza!
christinechai
12/20/2011
Wow! Amazing in every way. Made it exactly to the recipe.
andybean
10/26/2011
Yum! We make our own Italian sausage and don't skimp on the red pepper, so the end result combined with the extra pepper in the dough was a little too spicy and overwhelmed the flavor of the mushrooms. So just make sure you keep the spice level conservative. If you have a Kitchen-Aid with a dough hook, there's really no reason not to make your own dough, it's really easy. I recommend Wolfgang Puck's dough recipe.
kgrote
Longview, WA
10/15/2011
