Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Remove the stems from the
Cremini Mushrooms (115 g)
and discard. Cut the mushroom caps into1/4 inch sliced pieces.
Step 3
Remove the
Italian Sausage Links (170 g)
from the casings and discard casings. Crumble the sausage into small pieces; set aside.
Step 4
Sprinkle the
Semolina Flour (20 g)
onto a sheet pan to cover. Rub a little
Olive Oil (as needed)
on your hands to prevent sticking, and gently shape the
Pizza Dough (1)
into a rectangle. Stretch the dough into a 1/4 inch thickness.
Step 5
Dock the dough with the tines of a fork, making punctures every few inches.
Step 6
Place the dough in the oven and par-bake for 5 minutes. Set timer!
Step 7
Spread only HALF of the
Basil Pesto (100 g)
over the pizza, leaving about a 1-inch border around the edges of the dough. Spread the shredded
Mozzarella Cheese (115 g)
and top with the sliced mushrooms and sausage pieces.
Step 8
Return the pizza to the oven and bake for 15 to 20 minutes until the cheese is melted and slightly golden and the sausage is cooked through.
Step 9
Remove the pizza from the oven and, using a spatula, carefully transfer from the sheet pan directly onto the middle oven rack. Bake for an additional 3 to 5 minutes until crisp. Remove from the oven and slice into equal-sized pieces.
Step 10
Serve the slices of the Italian Sausage Pesto Pizza on two plates or family style! Serve and enjoy!
