Ingredients:
1/2 pound fully cooked smoked chicken sausage, coarsely chopped
1 pound cremini or white mushrooms, sliced
1 onion, chopped
1 tomato, chopped
1 large garlic clove, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup part-skim ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 pound whole wheat pizza dough
Directions:
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add sausages and cook, stirring, until lightly browned, about 5 minutes; transfer to large bowl.
3. Add mushrooms and onion to skillet; cook, stirring, until mushroom liquid is released and evaporates, about 10 minutes. Stir in tomato and garlic; cook 1 minute longer. Add mushroom mixture to sausages in bowl; let cool. Stir in mozzarella, ricotta, and Romano.
4. Turn dough out onto lightly floured work surface and knead until smooth; cut in half. With lightly floured rolling pin, roll one piece of dough into 12-inch round. Transfer dough to prepared pizza pan. Spread mushroom filling evenly over dough, leaving 3/4-inch border. Lightly brush edge of dough with water.
5. Roll remaining piece of dough into 12-inch round; place on top of filling. Press edges together to seal; crimp edge. Cut 5 slits in top of dough to allow steam to escape. Bake until crust is golden, about 15 minutes. Let cool 5-10 minutes and serve hot, or transfer to wire rack and serve warm or at room temperature. Cut into 8 wedges.
Thoughts:
I attempted to make my own crust and it was an epic fail, but I'm not going to give up on ever making my own dough. I ended up buying whole wheat dough from Publix and it was really good. I couldn't find fully cooked smoked chicken sausage, so I bought turkey sausage and it also was really good. I always like homemade pizza better than any other kind, and this was one of my favorites.
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