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Sausage and Mushroom Thin Crust Recipe

Italian-American · Main course · 30 min total

A crispy thin-crust pizza topped with savory sausage, earthy mushrooms, and melted mozzarella. Quick and easy for a weeknight dinner.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 lb Italian sausage, casings removed
• 8 oz cremini mushrooms, sliced
• 1 tbsp olive oil
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. In a skillet over medium-high heat, cook sausage, breaking it up, until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add olive oil and mushrooms; cook until golden, about 5 minutes. Season with salt and pepper.
4. Divide dough in half. On a floured surface, stretch each half into a 12-inch round thin crust.
5. Place one crust on a floured pizza peel or parchment. Spread half the sauce, leaving a 1-inch border. Top with half the mozzarella, sausage, mushrooms, and Parmesan. Sprinkle with oregano.
6. Slide pizza onto hot stone and bake until crust is golden and cheese bubbly, 8-10 minutes. Repeat for second pizza.
7. Let cool 2 minutes before slicing. Serve hot.

Tips

• For extra crispiness, par-bake the crust for 3 minutes before adding toppings.
• If you don't have a pizza stone, use a preheated heavy baking sheet.
• Leftover pizza can be stored in the fridge and reheated in a skillet or oven.

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