Sausage, Mushroom and Fontina Deep Dish Pizza
This healthier slice of pizza starts by sauteing some onion and equal parts turkey sausage and chopped baby portabella mushrooms. For the base, I made a deep dish, whole grain crust that stands up well to the hearty ingredients. I love how fontina cheese compliments the earthy flavor of mushrooms, and a little bit on top is a delightful finishing touch. My younger son, who does not like mushrooms one bit, asked for seconds. Enough said!
Ingredients
- one recipe Whole Grain Flax Deep Dish Crust
- 8 ounces turkey sausage, removed from casings
- 8 ounces baby portabellas or mushroom of choice, chopped
- 1 small red onion, chopped
- 3/4 cup pizza sauce or crushed tomatoes
- 2 cups mozzarella cheese
- 1 ounce fontina cheese
- 1 teaspoon dried thyme or 1 tablespoon minced fresh
Instructions
- In a large, oiled skillet, saute sausage, onion, and mushrooms over medium-high heat, stirring and breaking up sausage, until meat is browned.
- Spread prepared dough over the bottom and up the sides of a greased, 12-inch cast iron skillet. Sprinkle one cup of mozzarella over the uncooked crust. Top with the sausage mixture. Then spoon the pizza sauce over the top, followed by the second cup of mozzarella. Dot the surface with small pieces of fontina, then sprinkle with the thyme.
- Bake at 400 degrees for 20-25 minutes or until crust is cooked through and the top is bubbly. Allow pizza to stand for 5-10 minutes before serving.
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