Preheat oven to 425 degrees F (220 degrees C).
Remove the stems from the Cremini Mushroom (4 ounce) and discard. Cut the mushroom caps into1/4 inch sliced pieces.
Remove the Italian Sausage (6 ounce) from the casings and discard casings. Crumble the sausage into small pieces; set aside.
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.
Dock the dough with the tines of a fork, making punctures every few inches.
Place the dough in the oven and par-bake for 5 minutes. Set timer!
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.
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.
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.
Serve the slices of the Italian Sausage Pesto Pizza on two plates or family style! Serve and enjoy!