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 Mushroom (4 ounce) and discard. Cut the mushroom caps into1/4 inch sliced pieces.
Step 3
Remove the Italian Sausage (6 ounce) from the casings and discard casings. Crumble the sausage into small pieces; set aside.
Step 4
Sprinkle the Semolina Flour (2 tablespoon) onto a sheet pan to cover. Rub a little Olive Oil (to taste) on your hands to prevent sticking, and gently shape the Pizza Dough (1) into a rectangle. Stretch the dough into to 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 (3.5 ounce) over the pizza, leaving about a 1-inch border around the edges of the dough. Spread the shredded Mozzarella Cheese (4 ounce) 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!
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