Homemade Sausage Onion and Mushroom Pizza can be a delicious appetizer or eaten alone for a full meal. Bursting with flavor, you’re going to love this pizza.
This is a sauce-less thin crust pizza, and it was wonderful. The topping is simple and perfect: seasoned ground pork cooked with red onion, mushroom, and garlic. Then some mozzarella cheese. Voila! A tasty treat.
In true Krissy fashion, I was super busy on the day I made this pizza. I put it all together, cooked it up on the grill, had just enough time to snap a couple photos, then I had to run. While I was out, I got a text from my husband saying “whoa, that pizza was good”. Focus word in that sentence: WAS. He ate the whole. damn. thing! A feat not terribly hard for any of us to do when delicious food is put in front of our face, but seriously? I was starving and was dreaming of coming home to this pizza, and it was gone. Fortunately, the recipe calls for two pizzas and I had a second one waiting to be cooked. When I got home I cooked the second one in the oven. I have to tell you, you can cook your pizza either way, but pizza on the Traeger is far superior to anything cooked in the oven, so if you have one, please use it.
Homemade Sausage Onion and Mushroom Pizza can be a delicious appetizer or eaten alone for a full meal. Bursting with flavor, you're going to love this pizza.
- Pizza dough
- 1 pound ground pork
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon fennel seed
- 1/2 teaspoon red pepper flakes
- 1 small to medium red onion, sliced thin
- 8 ounces mushrooms, sliced (crimini, button, chanterelle)
- 4 cloves garlic, minced
- 8 ounces mozzarella, shredded or sliced
- In heavy bottom skillet over medium high heat, cook ground pork with paprika, salt, fennel seed and red pepper flakes until browned and crumbly, about 15 minutes.
- With a slotted spoon or spatula, transfer cooked meat to a paper towel lined plate to absorb any excess grease. Remove any excess oil from pan, reserving about a tablespoon or so.
- Add the onion and the mushroom slices to the hot pan with the tablespoon of cooked sausage oil. Toss them around to evenly coat, and cook over the same medium high heat for about 4 minutes, stirring occasionally to evenly brown. Do not cook until tender. You just want them to soften a bit and absorb the flavor of the sausage. Add drained sausage and garlic back to skillet, stir, remove from heat.
- Heat oven or grill to 425 degrees F.
- On round pizza pan or stone, using rolling pan to roll out dough to about 1/4 inch thick. Allow to rest for 10 minutes. Use your hands to gently pull dough to edge of pan, if needed. Top dough with half the mozzarella and half the sausage mixture. Cook 15 minutes or until crust and cheese is golden brown. Repeat with second pizza. YUM!