Sicilian sausage-stuffed pizza
Cooked chicken sausage(s)
½ pound(s), smoked, coarsely chopped
1 pound(s), or white button mushrooms, sliced
1 medium, chopped
1 medium clove(s), minced, (to taste)
Shredded part-skim mozzarella cheese
Part-skim ricotta cheese
Grated Parmesan cheese
¼ cup(s), or Romano cheese
Pizza dough mix
1 pound(s), 1⁄2 recipe Basic Pizza Dough, at room temperature
- Preheat the oven to 500°F.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the sausage and cook until lightly browned, about 5 minutes; transfer to a bowl. Add the mushrooms and onion to the skillet. Cook, stirring occasionally, until the mushrooms give off liquid, it evaporates, and the mushrooms are golden, about 10 minutes. Stir in the garlic and cook 1 minute. Add the mushroom mixture to the sausage; let cool. Stir in the mozzarella, ricotta, and Romano cheeses.
- Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. Cut the dough in half. With a lightly floured rolling pin, roll one half into a thin 12-inch circle. Transfer the circle of dough to a nonstick pizza pan or large baking sheet, gently pulling the dough back to a 12-inch circle. Spread the filling onto the dough, to 3⁄4 inch from the edge. Brush around the outer edge with water.
- Roll the remaining dough into a 12-inch circle and place on top of the filling. Press the edges together to seal, then crimp the edges. Cut 5 (2-inch) slits in the top of the dough. Bake until the crust is golden, about 15 minutes. Let cool 5–10 minutes and serve hot, or let the pie cool on a rack and serve at room temperature. Yields 1/8 pizza per serving.