Sausage and Mushroom Pizza
A crispy, golden homemade pizza loaded with savory Italian sausage, earthy mushrooms, and gooey melted mozzarella. This classic combination delivers a perfect balance of rich meatiness and umami depth, all on a chewy, perfectly baked crust. It's a Friday night favorite that beats any delivery.
For 4 servings
- prep · ~8 min
Bloom the yeast.
1.Pour lukewarm water (110°F) into a small bowl.2.Sprinkle in active dry yeast and sugar.3.Stir gently and let stand until foamy and frothy, about 5-8 minutes.TIPWater hotter than 130°F will kill the yeast. Aim for warm tap water. - knead · ~8 min
Make the pizza dough.
1.Combine all-purpose flour and salt in a large mixing bowl.2.Pour in the bloomed yeast mixture and 1 tablespoon of olive oil.3.Mix until a shaggy dough forms, then knead on a floured surface for 7-8 minutes until smooth and elastic.TIPThe dough should bounce back when poked. If it tears, keep kneading. - rest · ~90 min
Let the dough rise.
Place dough in a clean, oiled bowl. Cover with a damp kitchen towel and rest in a warm spot until doubled in size, about 90 minutes.
TIPA turned-off oven with the light on creates a perfect warm environment for proofing. - prep · ~30 min
Preheat the oven with the pizza stone.
Place pizza stone on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes. If using an inverted baking sheet, place it in the oven now as well.
TIPA screaming-hot surface is the secret to a crispy pizzeria-style bottom crust. - saute · ~11 min
Brown the sausage and mushrooms.
1.Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat.2.Add crumbled Italian sausage (casings removed). Cook, breaking it up with a spoon, until browned and no pink remains (5-6 min). Transfer to a plate.3.Add sliced mushrooms and minced garlic to the same skillet. Sauté until mushrooms release their liquid and turn golden, about 4-5 minutes.TIPDon't crowd the pan with mushrooms — they'll steam instead of sear. Work in batches if needed. - assemble · ~5 min
Shape the dough and assemble.
1.Punch down risen dough. On a lightly floured sheet of parchment paper, stretch dough into a 12-inch round.2.Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.3.Sprinkle half of the shredded mozzarella over the sauce.4.Distribute browned sausage and sautéed mushrooms evenly on top.5.Cover with the remaining mozzarella and a pinch of dried oregano.TIPTransfer the assembled pizza on the parchment paper — the paper slides right onto the hot stone. - bake · ~15 min
Bake the pizza until golden and bubbly.
Carefully slide the parchment paper with the pizza onto the preheated stone. Bake until the crust is deep golden brown and cheese is bubbling, about 12-15 minutes. Internal temp of crust should be around 200°F.
TIPRotate the pizza halfway through for even browning. - rest · ~3 min
Rest briefly, then slice and serve.
Remove from oven and let the pizza rest on a cutting board for 3 minutes. Garnish with red pepper flakes if desired, slice into 8 equal pieces, and serve hot.
TIPResting prevents all the cheese from sliding right off when you cut into it.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use low-moisture mozzarella to avoid a soggy crust.
- 2Preheat your pizza stone or baking sheet for at least 30 minutes at 500°F for a crisp bottom.
- 3Cook sausage and mushrooms in batches if needed to get a good sear, not steam.
- 4Stretch the dough on parchment paper to easily transfer it to the hot stone.
- 5Let the pizza rest for 3 minutes after baking so the cheese sets before slicing.
- 6For extra flavor, brown the sausage until deeply caramelized, not just cooked through.
- 7Rotate the pizza halfway through baking for an even golden crust.
Adapt it for your goals.
Turkey sausage swap
Replace Italian sausage with lean ground turkey seasoned with fennel and red pepper flakes for a lighter protein option that still delivers savory flavor.
VegetarianVegetarian
Omit the sausage and use a double portion of mushrooms (such as cremini and shiitake) plus sliced bell peppers for a hearty, plant-forward pizza.
Spicy kickSpicy kick
Use hot Italian sausage and add sliced fresh jalapeños before baking for those who want extra heat in every bite.
Gluten free crustGluten-free crust
Substitute the all-purpose flour dough with a gluten-free pizza dough blend for those with gluten sensitivities; follow the package instructions for proofing and baking.
Why this is on our healthy list.
Rich in Protein
Italian sausage and mozzarella cheese provide a substantial amount of protein, which supports muscle maintenance and keeps you feeling full longer.
Mushrooms for B Vitamins
Cremini mushrooms are a natural source of riboflavin (B₂) and niacin (B₃), which help convert food into cellular energy.
Calcium from Cheese
Mozzarella offers a notable dose of calcium, important for bone health and muscle function.
Olive Oil's Healthy Fats
Extra virgin olive oil in the dough and skillet provides monounsaturated fats linked to heart health.
Frequently asked questions
Your water may have been too hot (over 130°F) and killed the yeast, or too cool (below 95°F) to activate it. Use a thermometer to aim for exactly 110°F (43°C).
