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Sausage and Wild Mushroom Skillet Pizza (Cooking for 2)
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Indulgent deep-dish sausage and mushroom pizza, elevated with a touch of cream, made in a cast-iron skillet to surpass any delivery option.
Ingredients:
  • 1 package regular active dry yeast
  • 1 cup warm water (105°F to 115°F)
  • 2 1/2 cups Gold Medal™ all-purpose flour, plus more for sprinkling work surface
  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon plus 1 teaspoon olive oil
  • 4 oz sliced cremini mushrooms (about 1 cup)
  • 4 oz bulk mild Italian sausage
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/3 cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup shredded mozzarella cheese (4 oz)
Instructions:
  • In a medium bowl, let the yeast bloom in warm water. Mix in flour, 2 tablespoons of oil, butter, salt, and sugar using a wooden spoon.
  • Lightly dust work surface with flour. Transfer dough onto the floured surface. Knead for 5 to 10 minutes, adding more flour only if needed, until dough is smooth, springy, and soft. Spray a large bowl with cooking spray and place the dough in it, turning to coat all sides. Loosely cover the bowl with plastic wrap and let dough rise in a warm place for about 1 hour or until doubled in size.
  • Preheat the oven to 450°F.
  • Heat 1 tablespoon of oil in a 9-inch cast-iron skillet over medium-high heat. Cook mushrooms for 3 to 4 minutes until browned, stirring occasionally. Transfer mushrooms to a small bowl. Cook sausage in the skillet for 3 to 5 minutes until no longer pink, breaking it up with the back of a spoon. Stir in whipping cream and thyme, cook for 1 to 2 minutes until liquid is almost evaporated. Transfer mixture to the bowl with mushrooms. Allow skillet to cool, then wipe it out with a paper towel.
  • Combine tomatoes, garlic, and pepper flakes in a small bowl.
  • Brush the skillet with a teaspoon of oil for added flavor and crispiness.
  • Press your fist into the pizza dough to deflate it, then place half of the dough in the skillet. Press up the sides of the skillet to create an even crust on the bottom and side. Spread the tomato mixture over the bottom of the crust, then add the mushroom mixture and mozzarella cheese on top. Freeze the remaining dough for later use.
  • Bake for 15-20 minutes until the crust is golden brown and the cheese is melted and lightly browned.

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