Sausage and Mushroom Pizza

Ingredients

• As neededFlour
• As needed, optionalCornmeal
• 3 tablespoons (45 ml), plus more for drizzlingOlive oil
• 1 mediumWhite or red onion, sliced
• 113 gFresh mushrooms, sliced (such as maitake, chanterelle, black trumpet or oyster)
• 1 roundRogals family pizza dough
• 240 mlSimple pizza sauce
• 113 gFresh mozzarella cheese, thinly sliced
• 3Sweet Italian sausages, sliced into rounds about 6 mm thick
• 1 handfulFresh basil, roughly chopped
• To tasteSea salt

Instructions

1. 1

   Heat the oven

   If using a pizza stone, place it in the oven. Otherwise, line a baking sheet with parchment paper and dust it with a little flour and cornmeal. Preheat the oven to 290°C.

2. 2

   Cook the onions

   Pour 30 ml of oil into a large skillet and add the sliced onion. Set the pan over low heat and cook for 6–7 minutes, until the onion just begins to caramelise.

3. 3

   Oil the mushrooms

   Toss the mushrooms with 15 ml of olive oil in a small bowl.

4. 4

   Shape the dough

   Dust a clean worktop with flour and press your fingertips into the centre of the dough ball to form a circle. Keep pressing outwards until the dough is about 41 cm in diameter, around 6 mm thick in the centre and 2.5 cm thick at the crust. If using a peel and pizza stone, dust the peel with a little flour and cornmeal, then gently set the dough on it. If using a parchment-lined baking sheet, place the dough on the sheet.

5. 5

   Add the toppings

   Use a spoon to spread the pizza sauce evenly over the dough. Arrange the mozzarella slices over the sauce with space between them, then scatter over the onions, sausage rounds and mushrooms.

6. 6

   Bake the pizza

   Slide the pizza into the oven, placing it directly on the hot stone if using a peel, or on the oven rack if using a baking sheet. Bake for about 12 minutes, until the crust is golden and the cheese is bubbling with light brown spots.

7. 7

   Finish and serve

   Drizzle the pizza with olive oil, especially around the crust. Sprinkle with sea salt and chopped basil, then slice and serve warm.

What is sausage and mushroom pizza?

Pizza has roots in Naples, Italy, where flatbreads topped with simple ingredients became a defining dish. This version brings together Italian-style sausage, mushrooms, mozzarella and tomato sauce on a family pizza dough.

The combination works because the savoury sausage and earthy mushrooms are balanced by sweetening onions and fresh basil. Baking at high heat helps the crust brown while the cheese bubbles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1900 calories, 75g protein, 170g carbs, 100g fat.

The dough and flour provide most of the carbohydrates, while olive oil, mozzarella and sausage contribute much of the fat; the cheese and sausage also provide protein. The sausage and cheese are likely to account for much of the sodium. For a more balanced plate, serve a slice with a generous portion of salad or other vegetables.

Choosing the toppings

Mushrooms: The recipe suggests fresh varieties such as maitake, chanterelle, black trumpet or oyster. Slice them so they are easy to distribute, then coat them lightly with oil as directed.

Sausage: Sweet Italian sausages bring seasoning and richness. Cut the rounds to roughly 6 mm thick so they can be spread across the pizza.

Shape the dough evenly

Centre: Press outward from the middle with your fingertips, working gradually rather than pulling hard on the dough.

Crust: Keep the rim thicker than the centre, following the recipe's target of about 2.5 cm at the edge. Flour on the worktop helps prevent sticking as you shape.

Watch the onions

Low heat: Cook the sliced onion in 30 ml of oil for 6–7 minutes, until it just starts to caramelise. Keep the heat gentle so the onion softens and colours without burning.

Finish: The onions go onto the pizza with the other toppings, so there is no need to cook them further before assembling.

Check for doneness

Crust: The recipe's guide is a golden-brown edge after about 12 minutes in a 290°C oven. If the base is still pale, use its colour as the cue to keep baking.

Cheese: Look for bubbling mozzarella with light brown spots. The listed time is approximate, so check the pizza as it cooks.

Stone or baking sheet

Pizza stone: Heat it in the oven before baking, then transfer the pizza from a flour- and cornmeal-dusted peel onto the hot stone.

Baking sheet: Line it with parchment dusted with flour and cornmeal, shape the dough on it, and bake the sheet on the oven rack.

Serving the pizza

Serve the pizza warm after adding the olive oil, sea salt and chopped basil. A crisp green salad or simply dressed leaves make a fresh side alongside the rich cheese and sausage.

Cut into slices once it is out of the oven; a short pause helps the toppings settle enough for neater portions.

Recipe notes & tips

• Have the toppings ready before shaping the dough, as the recipe uses a very hot oven.
• Slice the mozzarella thinly so it can be spaced across the sauce.
• Use just enough flour and cornmeal to keep the dough and peel from sticking.
• Keep the onions over low heat and check them during their 6–7 minutes in the pan.
• Start checking the crust and cheese around the 12-minute mark, using their colour and bubbling as cues.

Variations

• Try other mushrooms: Use another fresh mushroom variety in place of the suggested types.
• Choose the onion: Use either a white or red onion, as listed.
• Add more basil: Scatter extra chopped basil over the pizza just before serving.
• Use the baking sheet: Bake on a parchment-lined sheet if you do not have a pizza stone and peel.
• Adjust the salt: Season to taste at the end, since the sausage and cheese are already savoury.

Common mistakes to avoid

• Overheating the onions: Keep the pan over low heat so they begin to caramelise without burning.
• Thick mozzarella slices: Slice the cheese thinly and space it out so it melts evenly.
• Sticky dough: Dust the worktop and, if using one, the peel with flour; add cornmeal as directed.
• Crowded toppings: Scatter the onion, sausage and mushrooms across the cheese rather than piling them in one spot.
• Relying only on the timer: Check for a golden crust and bubbling cheese with light brown spots around the 12-minute mark.

How to store

Refrigerate leftover slices in an airtight container and eat within 3–4 days. Reheat in an oven until hot and the crust has crisped again; the microwave will soften the base.

Frequently asked questions