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Categories:
pastry olive oil Italian sausage red onion wild mushroom fresh rosemary salt pepper Mozzarella cheese fresh parsley
Viewed: 49 - Published at: 5 years agoIngredients
- 1 sheet frozen puff pastry, thawed for 30 minutes
- 2 tablespoons olive oil, divided
- 12 lb bulk Italian sausage
- 1 small red onion, sliced
- 12 lb fresh wild mushroom, thickly sliced (stemmed shiitake, oyster, or chanterelle)
- 1 teaspoon finely chopped fresh rosemary
- salt
- pepper
- 1 34 cups grated mozzarella cheese
- chopped fresh parsley
Method
- Line a baking sheet with parchment paper; on a lightly floured surface unfold pastry sheet and gently roll out to a 14 x 12 inch rectangle.
- Transfer pastry to baking sheet and prick all over with a fork.
- Chill pastry, covered, at least 30 minutes and up to 1 day.
- Preheat oven to 400.
- Heat 1 tablespoon oil in a big nonstick skillet over med-high heat; add in sausage; saute until brown, breaking into 1/2 inch pieces with the back of a spoon, about 5 minutes.
- Using slotted spoon, transfer sausage to a bowl; add onion to skillet; saute until crisp-tender, about 2 minutes; transfer to plate.
- Add remaining oil to skillet; add mushrooms and rosemary; sprinkle with salt and pepper; saute until brown, about 5 minutes.
- Bake pastry in middle of oven 15 minutes until light golden.
- Layer sausage, onion, and mushrooms over pastry leaving a 1 inch border.
- Sprinkle with cheese; bake pizza until crust is golden brown and cheese is melted and bubbling, about 10 minutes.
- Sprinkle with parsley; cut into squares and serve.
