Tha' Boss Recipe

Prepare mushrooms and braise

Clean mushrooms with a damp towel and slice into 1/4-inch slices. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add sliced mushrooms and a pinch of salt and cook, stirring occasionally, until they begin to brown, about 6–8 minutes. Add 1 cup dry red wine and bring to a simmer. Reduce heat to medium-low and braise until wine reduces and mushrooms are glossy and nearly all liquid is evaporated, about 8–10 minutes. Season with 1/2 teaspoon black pepper and adjust salt to taste. Remove from heat and set aside.

Prepare smoked sausage and onions

While mushrooms braise, slice house smoked sausage into 1/4-inch rounds or half-moons. Peel and thinly slice the yellow onion. In the same skillet (add remaining 1 tablespoon olive oil if needed), over medium heat, add the sausage and cook 3–4 minutes until browned and slightly crisp. Add the sliced onion and continue to cook until onion is softened and beginning to caramelize, about 6–8 minutes. Remove from heat and set aside with mushrooms.

Prep roasted red peppers

If using jarred roasted red peppers, drain and slice into 1/2-inch strips. If roasting fresh peppers: char whole red peppers over a gas flame or under a broiler until skin is blackened, then place in a bowl covered with plastic to steam for 10 minutes. Peel, seed, and slice into 1/2-inch strips.

If using plain crushed tomatoes, mince 1 clove garlic and stir into 1 cup tomato sauce with 1 teaspoon dried oregano and 1 teaspoon red pepper flakes. Taste and adjust seasoning. Keep sauce at room temperature or warm slightly before assembling.

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If oven won’t reach 500°F, set to the highest temperature available.

On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round (or desired shape) about 1/4-inch thick. Transfer to a pizza peel dusted with semolina or cornmeal (or a parchment-lined baking sheet).

Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Scatter 1 1/2 cups shredded mozzarella evenly over the sauce.

Distribute the browned smoked sausage and caramelized onions across the pizza, then add sliced pepperoni in an even layer. Scatter the wine-braised mushrooms evenly and tuck roasted red pepper strips across the top. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup grated Parmesan over everything.

Drizzle 1 teaspoon olive oil over the assembled pizza and, if desired, grind a little extra black pepper on top.

Slide the pizza onto the preheated stone or baking sheet and bake until crust is golden and cheese is bubbling and slightly browned in spots, 8–12 minutes (time will vary with oven and temperature). Rotate halfway through if necessary for even browning.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using, slice, and serve hot.