Crispy sausage and seasoned mushrooms folded together with ricotta, fontina and parmesan then wrapped up in a crusty pizza dough pocket. Cheesy, crunchy, flavorful! So freaking delicious!
1 pizza dough, room temp, either from the supermarket deli or give my recipe a try
1/2lb hot sausage
8 crimini or white mushrooms, sliced
1/2t dried basil
1/2t garlic powder
1/4t red pepper flakes
1/4c red wine
4oz fontina or mozzarella cheese, shredded
1/4c parmesan, grated
1-2T olive oil
Pesto or marinara – for dipping
Preheat oven to 500°F with your pizza stone inside (if you have one). Cook sausage in a large skillet (with a little olive oil if you need it) until crumbled, cooked through and starting to crisp up. Add mushrooms, thyme, basil, garlic powder, red pepper flakes, salt and pepper. Saute for 3-5 minutes then deglaze with wine, stir occasionally until the wine is fully absorbed. Remove from heat and allow to cool for a bit.
Meanwhile, stretch your dough out into a circle and lay it on a sheet of parchment on your pizza peal (or just a pan).
Dump the sausage and mushrooms in a large bowl and stir in cheeses. Pour the mixture onto half of the dough circle, leaving about an inch border. Fold the other side of the dough over the top and pinch the border shut. Drizzle with olive oil and use a brush or your fingers to smear it to coat. Slice a few small dashes on the top to let it vent then slide it into the oven for 10-15 minutes until golden brown and crisp.
Let it cool.