All-Dressed Pizza in the Pizza Oven
Here’s the queen of all pizzas, with generous toppings that please both mushroom lovers and sausage enthusiasts. Add tomato sauce and a good quantity of grated mozzarella, with the addition of mozzarella di bufala at serving time. A quick option for pizza night on Friday!
Ingredients
- 1/2 lb (225 g) white mushrooms, thinly sliced
- 1 tbsp (15 ml) olive oil
- 2 balls pizza dough
- 1 cup (250 ml) no-cook tomato sauce
- 1 1/2 cups (150 g) mozzarella cheese, grated
- 1 Italian sausage, casing removed, meat crumbled
- 1 ball (100 g) buffalo mozzarella, drained and torn into pieces
Instructions
- Preheat the pizza oven on high (MAX) with the door closed for 20 minutes.
- In a skillet over medium-high heat, brown the mushrooms in the oil. Season with salt and pepper.
- On a floured work surface, roll out one ball of pizza dough at a time into a 12-inch (30 cm) circle, keeping a thick border all the way around. Place the dough on a lightly floured pizza peel. Spread half of the tomato sauce over the dough. Top with half of the grated cheese, sausage, mushrooms and torn buffalo mozzarella.
- Using the pizza peel, slide one pizza at a time onto the hot stone. Bake in the pizza oven for 2 to 3 minutes, rotating the pizza 4 or 5 times during cooking, or until the crust is nicely browned and the cheese is melted.
- Cut into wedges and serve.
Here’s the queen of all pizzas, with generous toppings that please both mushroom lovers and sausage enthusiasts. Add tomato sauce and a good quantity of grated mozzarella, with the addition of mozzarella di bufala at serving time. A quick option for pizza night on Friday!