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Mushroom Pizza With Sausage and Fresh Thyme

It’s getting colder now, and this weather gives me the opportunity to use fresh thyme…anytime.  Thyme is my favorite herb. It can brighten the flavor of any dish and has a savory, clean aroma that makes me feel all warm and fuzzy.  I make sure to incorporate it into as many meals as possible. Thyme and mushrooms are a no fail, gimme more, yes please combination.   We used Beech mushrooms for this pizza, but you can substitute whatever you have on hand. Beech mushrooms are small and smooth and when cooked they are buttery yet meaty and have a nutty flavor.  Combine that with a mildly sweet crumbled Italian sausage… and this pizza rocks!  The thought of leftovers went out the window as we devoured the whole thing like savages.

Mushroom Pizza With Sausage and Fresh Thyme
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Mushroom Pizza With Sausage and Fresh Thyme
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Ingredients
Pizza assembly
Traditional pizza dough
Servings: people
Instructions
Pizza Assembly
  1. Brown your sausage in a small skillet and set aside. Wash the thyme and get your mushrooms trimmed and ready.
  2. Preheat oven to 475 degrees. Flour a pizza stone. stretch dough to desired shape on the stone and add cheese - yes, cheese first. That's not a typo. Dollop the pizza sauce over the cheese- don't spread it or you will have uneven clumps of cheese and sauce with bare spots on your dough.
  3. Now channel your inner pizza chef and layer on the sausage and mushrooms. Speckle the top of the pizza with the delicate green thyme leaves.
  4. Bake for 15 minutes. Remove promptly and add the 1/4 tsp dried thyme while the pizza is still piping hot to release the herb's aroma. This pizza should sit for 10 minutes before slicing so the juices from the mushrooms can get soaked back into the cheese. Good luck trying to wait that long.
Traditional Pizza Dough
  1. Add all of your dry ingredients into your mixer. Turn mixer on low speed and drizzle in olive oil. Slowly add warm water and let the dough incorporate. You may need to add more water if the dough is too dry or more flour if too wet. Once dough is tacky but not too sticky, separate into two balls and transfer into two oiled bowls turning to coat. Cover with plastic wrap and let rise about 1 hour. Once your dough has about doubled in size, you are ready to rock. This recipe is detailed with pictures in my "kale and squash pizza" archive. That particular recipe is for whole wheat dough, but in this case, just omit the whole wheat flour and substitute all purpose.
Recipe Notes

This pizza.  My couch.  An ice cold amber beer.  Fireplace crackling.  Nuff said.

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About the author

Sara Pittman

Sara is from sunny San Diego CA. She is a wife, busy mother of 3 and amateur chef stumbling through organized chaos on a daily basis using sarcasm and humor to soften the blow...that's what she said. She will take any opportunity to demonstrate the running man in public and enjoys being a sarcastic smart ass.

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