Sausage And Wild Mushroom Skillet Pizza Cooking For 2 Recipes

SAUSAGE AND WILD MUSHROOM SKILLET PIZZA (COOKING FOR 2)

Steps:

• In medium bowl, dissolve yeast in warm water. With wooden spoon, stir in flour, 2 tablespoons oil, the butter, salt and sugar.
• Sprinkle flour lightly on work surface. Place dough on floured surface. Knead 5 to 10 minutes, sprinkling surface with more flour only if dough starts to stick, until dough is smooth and springy, but still soft. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size.
• Heat oven to 450°F.
• In 9-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until browned. Transfer mushrooms to small bowl. Add sausage to skillet; cook 3 to 5 minutes, breaking sausage up with back of spoon until no longer pink. Add whipping cream and thyme; cook 1 to 2 minutes or until liquid is almost evaporated. Transfer to bowl with mushrooms. Allow skillet to cool; wipe out with paper towel.
• In small bowl, mix tomatoes, garlic and pepper flakes.
• Brush same skillet with 1 teaspoon oil.
• Gently push fist into pizza dough to deflate. Place half of dough in skillet. Gently push up side of skillet, creating an even crust on bottom and side. Spread tomato mixture over bottom of crust. Top with mushroom mixture and mozzarella cheese. Freeze other half of dough to use some other time.
• Bake 15 to 20 minutes or until crust is golden brown and cheese is melted and lightly browned.

WILD MUSHROOM SKILLET PIZZA

Steps:

• Preheat oven to 500 degrees with rack in lowest position. Melt butter in a large skillet over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream and stir to combine. Transfer to a plate, and let cool.
• Working with one piece of dough at a time, gently stretch into a 9-inch circle and place in an 8-inch cast-iron skillet. Brush dough all over with olive oil, and sprinkle with 1-ounce cheese, and one-quarter of the mushrooms. Top with another ounce of cheese. Drizzle with oil, and season with salt and pepper.
• Place skillet in the oven and bake until crust is golden brown, 15 to 16 minutes. Sprinkle with tarragon and cut into wedges. Serve immediately. Repeat process with remaining ingredients.

UPSIDE-DOWN SAUSAGE AND MUSHROOM PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

SHEET PAN SAUSAGE AND MUSHROOM PIZZA

Steps:

• For the dough: combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Increase the speed to medium-high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or rectangular black steel pan. Transfer the ball of dough to the pan, turning to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching it to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
• While the dough rises, position the oven racks in the upper and lower thirds of the oven. If you have a pizza stone, put it on the lower rack. Preheat the oven to its highest bake setting, 500 to 525 degrees F. Once the oven comes to temperature, heat for at least 1 hour before baking your pizza.
• For the pizza: stir the crushed tomatoes, garlic, 1/2 teaspoon salt and a few grinds of black pepper together in a medium bowl or 2-cup liquid measuring cup until combined.
• Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until it is browned at the edges and no longer pink, about 5 minutes.
• Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pan. Add the mushrooms to the hot pan and cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender, about 4 minutes. Remove to a separate bowl to cool.
• When the dough has risen and is ready for topping, sprinkle 3 tablespoons of the Parmesan evenly over it all the way to the edges. Arrange the mozzarella over the dough leaving a 1/2-inch border. Spoon the tomato sauce over the cheese leaving some of the cheese exposed. Sprinkle the cooled sausage and mushrooms over the sauce, then sprinkle with the remaining 3 tablespoons Parmesan.
• Put the pizza pan directly on the pizza stone if using, and bake until the crust is browned at the edges and the cheese is bubbling and browned in spots, 15 to 20 minutes. Remove the pan to a wire rack to cool slightly before removing the pizza from the pan, about 10 minutes. Top with torn basil, cut into squares and serve.