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Pizza with mushrooms and sausage

Author
Cookinero 1 May 2025
4790
Pizza with mushrooms and sausage

The recipe for pizza with mushrooms and sausage includes cheese, tomatoes and champignons. These are the main ingredients of a delicious and aromatic pizza. Buying pizza in a pizzeria or ordering it home has become part of the daily life of a modern person. Making pizza at home is not at all difficult. The main thing is to have all the ingredients. Mushrooms and tomatoes should be fresh, hard cheese should melt well. Russian and Swiss cheese are suitable for this.

How to cook Pizza with mushrooms and sausage

Step 1

Pizza with mushrooms and sausage

Prepare the pizza dough. Heat water in a bowl, pour in yeast, stir. Add sugar, stir and let stand for 10 minutes. Sift flour and salt into a separate bowl. Pour yeast and olive oil into the flour, knead well. Leave the dough to rise for 15-20 minutes.

Step 2

Pizza with mushrooms and sausage

Prepare the filling. Cut the champignons into slices. Cut the tomatoes into quarters and thinly slice them. Cut the sausage into circles. Grate the cheese on a fine grater. Chop the garlic with a knife or pass it through a press. Make a sauce from tomato paste, marjoram and garlic.

Step 3

Pizza with mushrooms and sausage

Form the pizza. Cut the dough into 3 pieces. Take 1 piece and roll it out with a rolling pin into a thin layer, which will serve as the base for the pizza. Cover the baking sheet with parchment, grease it with vegetable oil. Put the pizza blank on it. Grease it with tomato sauce. Evenly distribute 1/4 of the filling over the dough, sprinkle with cheese on top. Decorate the other two pizzas in the same way. Preheat the oven to 180 degrees. Put the baking sheet with the pizza in the oven for 20-25 minutes. Serve the finished pizza hot, cut into portions.

Pizza with mushrooms and sausage - FAQ About Ingredients, Baking Time and Storage

Yes, you can use instant yeast as a substitute. Simply mix it directly with the flour without activating it in water first—reduce the rising time by about 5 minutes since instant yeast works faster.
Replace the sausage with grilled vegetables like bell peppers, zucchini, or eggplant. You can also add vegetarian protein alternatives like tofu or plant-based sausage.
Let the pizza cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes for best texture.
Yes! After kneading, wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before rolling and baking.
Pre-bake the rolled-out dough for 3-5 minutes before adding toppings. Also, avoid overloading with sauce or watery ingredients like fresh tomatoes—pat them dry first.
Try blended canned San Marzano tomatoes, pesto, or a white sauce made from olive oil, garlic, and herbs for a different flavor profile.
Swap the regular flour for a gluten-free flour blend (look for one with xanthan gum) or use a pre-made gluten-free pizza crust. Adjust baking time as needed.
For smaller pizzas, divide the dough into 4-6 portions instead of 3. For a large pizza, use the entire dough for one base and adjust baking time by +5-10 minutes.
Try adding caramelized onions, fresh arugula after baking, roasted garlic, or spicy Calabrian peppers. Smoked mozzarella or goat cheese also work well with mushrooms.

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