Sausage N'shroom Italian Sausage, Sautéed Mushrooms, Pistachio Pesto, Parmesan, Mozzarella, Garlic Sauce, Basil, & Olive Oil Gremolata Recipe

Bring dough to temp & preheat

Remove the 450 g pizza dough from the fridge and let it rest at room temperature for 30–45 minutes so it’s easier to stretch. Meanwhile place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.

Shape pizzettas

Divide the dough into four equal portions. On a lightly floured surface, gently press and stretch each portion into a 6–8 inch round (about 7 inches). Transfer rounds to a sheet of parchment for easy transfer. Brush the tops lightly with 1 tbs olive oil reserved for brushing.

Par-bake

Slide the parchment with the stretched dough onto the preheated stone or baking sheet. Par-bake the rounds 4–6 minutes until they just begin to puff and set but are not browned. Remove from oven and keep oven at full temperature.

Make the pesto

In a food processor combine 90 g pistachios, 1 cup packed basil, 50 g grated Parmesan, 1 clove garlic, 1 tbs lemon juice, 3 tbs olive oil, 0.75 tsp salt and 0.25 tsp black pepper. Pulse until coarsely smooth — you want a slightly textured pesto. Taste and adjust salt or lemon as needed. Transfer to a bowl.

Cook the sausage

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 340 g Italian sausage (removed from casings), breaking it into pieces with a spatula. Cook until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate and set aside, leaving any rendered fat in the pan.

Sauté mushrooms

Reduce heat to medium, add 1 tbs butter to the skillet. Add 225 g sliced mushrooms and spread into a single layer. Sear without moving for 2 minutes, then stir. Add 2 minced garlic cloves, 0.5 tsp salt, 0.25 tsp pepper and 0.5 tsp dried oregano (if using). Cook until mushrooms are golden and their moisture has evaporated, about 4–6 more minutes.

Combine

Return the cooked sausage to the pan with the mushrooms, toss to combine and keep warm off the heat until assembly.

Make garlic cream

In a small saucepan over low heat combine 120 ml heavy cream, 30 g softened cream cheese and 1 minced garlic clove. Whisk constantly until the cream cheese melts and the mixture is smooth and slightly thickened, about 3–5 minutes. Season with 0.25 tsp salt and 0.125 tsp black pepper. Remove from heat and keep warm.

Assemble pizzettas

Working one dough round at a time on the parchment, spread a thin layer (about 1–1.5 tbs) of pistachio pesto over the par-baked crust, leaving a small border. Spoon 1–2 tbs garlic cream sauce over the pesto in a thin layer. Evenly distribute the sausage & mushroom mixture across the four rounds. Sprinkle about 37.5 g (roughly 1/4 of 150 g) shredded mozzarella and about 7.5 g (1/4 of 30 g) grated Parmesan on each pizzetta. Snap a few basil leaves across each if desired and lightly brush exposed crust with the 1 tbs olive oil for finishing.

Bake

Slide the assembled pizzettas (on parchment) back onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the cheese is melted, edges are golden and crust is blistered, about 6–9 minutes depending on your oven. Rotate pans halfway through for even browning.

Make the gremolata

While the pizzettas bake, whisk together 2 tbs olive oil, 1 tsp lemon zest, 1 minced garlic clove, 2 tbs finely chopped basil and 0.125 tsp salt to make a quick olive oil gremolata. Taste and adjust lemon or salt as needed.

Finish and serve

When the pizzettas are out of the oven, drizzle each lightly with the gremolata (about 1/2 tbs each) and scatter remaining fresh basil leaves on top. Let rest 1–2 minutes, slice if desired, and serve warm.