Ingredients:
1 16-ounce ball
purchased fresh pizza dough
2/3 cup finely grated
Piave or Parmesan cheese
2 1/4 teaspoons
finely chopped fresh rosemary, divided
1/2 teaspoon dried
crushed red pepper
Coarse kosher salt
1 1/2 tablespoons
olive oil, divided
2 1/2 hot Italian
sausages, casings removed
1 small red onion,
thinly sliced
7 ounces fresh wild
mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced
1 3/4 cups coarsely
grated whole-milk mozzarella cheese (about 7 ounces), divided
Chopped fresh parsley
(optional)
Directions:
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.
Heat 1 tablespoon oil
in large nonstick skillet over 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.
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:
Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut
pizzas into wedges.
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