Spicy Sausage and Mushroom Pie

Spicy Sausage and Mushroom Pie

Spicy Sausage and Mushroom Pie

Yield: Makes 2 ea. 10-12-in. pizzas


2 Tbsp. extra virgin olive oil
8 oz. mushrooms, sliced  (oyster and crimini are good choices)
½ lemon
Kosher salt and freshly ground pepper
2 ea. 7 oz. Wood Stone Dough balls
4 oz. Wood Stone Pizza Sauce
3 oz. mozzarella, grated
3 oz. provolone, grated
2 links hot Italian sausage, casings removed and torn into small bits
Crushed red pepper flakes to taste


Oven Temperature: 550-580 degrees

Flame Height: 3.6

Pour oil into a shallow pan and heat in the center of the oven for 2 minutes. Add mushrooms and roast, stirring often for 3-4 minutes or until beginning to brown. Season with salt, pepper and a squeeze of lemon.

To assemble pizza, place 2 oz. of the sauce in the center of each pizza and use a circular motion to spread it to about 3/4-in. from the edge. Distribute cheese, cooked mushrooms and sausage bits evenly over each pie. Season with pepper flakes.

Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

One Review to “ Spicy Sausage and Mushroom Pie ”

  1. Bacchus Says:

    I’ve experimented with several different doughs to try and duplicate the Pizza we had in Italy and this is the one to use. The texture and crispness of the crust is perfect.

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