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Sausage Pizza with Mushrooms and Olives

Making your own "fast food"
Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Italian
Keyword: Pizza
Servings: 4 Servings


For the Pizza

  • 1 each basic pizza dough see recipe below
  • 6 oz fresh mushrooms sliced and sauteed
  • 1 Tbsp olive oil
  • 1 tsp. minced garlic
  • 6 oz fresh mozzarella
  • 5 oz fresh sausage
  • 8 oz marinara/tomato sauce for pizza
  • 3 oz olives

Basic Pizza Dough *enough to fit a 16" pizza pan)

  • 8 oz water
  • 1 package dry yeast 2.25 tsp
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 tsp olive oil
  • 3 cups flour


To make the pizza dough

  • Put 8 oz warm water in a bowl and sprinkle yeast on top.  Stir in salt, sugar, and olive oil. Stir in 2 cups of the flour to combine and then another 1/2 cup until the dough comes together and becomes elastic. Put the other 1/2 cup flour on a board and knead the ball of dough for about 5 min until it becomes smooth.
  • Put the ball of dough in an oiled bowl and cover with a kitchen towel. Leave in a warm place until it doubles in size, about 1 hour. When the dough has doubled, punch in down and knead it lightly on a floured surface. Roll, or stretch and pull the dough to fit a pizza pan or baking stone.
  • TIP: If the dough is too elastic to cover the pan and keeps springing back, stretch it out and let it rest. Stretch it again, and rest until it relaxes enough to cover the pan.

To make the Pizza:

  • Preheat the oven to 425 degrees F.
  • Saute the mushrooms in the olive oil, add the garlic in the last 2 minutes of cooking the mushrooms.
  • Stretch the dough over the pizza pan (see tips above). Spread the sauce evenly to about 1 inch from the edge and top with sliced mushrooms, sausage and olives, or your favorite toppings.
  • Bake for 12-15 minutes or until done to your liking.


*Note; I sauteed the mushrooms because I like their texture better when they are cooked before going on the pizza. Conversely, I did not cook the sausage, but if you want to cook it first (to cook off some of the fat), you certainly can.
If you want to refrigerate the dough, do it after the first rise. Punch it down, knead it into a ball and then wrap it tightly in plastic or a plastic bag (it may rise a little again in the refrigerator). When you want to use it, take it out and let it warm up a little before putting it on the pan.