Sausage, Mushroom, and Arugula Pizza

Here is the dough recipe:  pizza dough

This time I used Fleischmann’s pizza dough yeast instead of active dry.  Apparently it does not need time to rise.  If you use it, just use water heated to 120-130 F.

1 lb ground Italian sausage
3 cups sliced portabella mushrooms
1/2-1 cup arugula leaves
4-5 Roma tomatoes (diced)
3 garlic cloves (minced)
16 oz Mozzarella cheese (sliced)
Parmesan cheese (shaved)
1/2 cup extra virgin olive oil
Salt and pepper to taste

Turn oven on to highest setting.  Place pizza stone, cast iron skillet, or cookie sheet in oven while heating.  Heat 1/2 of the oil over medium high heat.  Cook mushrooms and 1/2 of garlic until liquid is reduced.  Set aside.  Heat the rest of the oil over medium heat.  Add garlic and tomatoes, cook until tender.  Add a bit of water if you want more of a sauce.  Cook sausage over medium heat until cooked through.

Dough makes 3 small pizzas, 2 medium, or 1 large.

Flatten dough and get ready to assemble.  If using cast iron, spread a bit of oil over the pan and form the dough in the pan.  Otherwise, place pizza on cornmeal covered pizza peel.  Add tomatoes, Mozzarella, sausage, and mushrooms in that order.  Drizzle oil over exposed crust.  Bake for 7-8 minutes or until golden brown.  Remove from oven, add Parmesan and arugula


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