Upside Down Sausage And Mushroom Pizza Recipes

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UPSIDE-DOWN SAUSAGE AND MUSHROOM PIZZA



Upside-Down Sausage and Mushroom Pizza image

I saw this on Robin Miller's Quick Fix Meals, and it looks so good and easy that I had to post it for safe keeping.

Provided by Meredith K.

Categories     Lunch/Snacks

Time 42m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 lb hot Italian turkey sausage, casing removed
1 cup onion, sliced
8 ounces mushrooms, sliced
1 cup pasta sauce
1 cup pizza sauce
1/2 cup black olives, sliced
16 ounces mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 617.9, Fat 35.1, SaturatedFat 16, Cholesterol 179.7, Sodium 1978.6, Carbohydrate 37.3, Fiber 2.7, Sugar 12.6, Protein 38.5

MUSHROOM AND SAUSAGE PIZZA



Mushroom and Sausage Pizza image

Provided by Dave Lieberman

Categories     main-dish

Time 3h25m

Yield 6 to 8 slices

Number Of Ingredients 23

1/4 cup olive oil
1 pound white mushrooms, roughly chopped
2 cloves garlic, smashed
Kosher salt
Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
1/2 cup Basic Tomato Sauce, recipe follows
3 ounces sopressata, cut into 1/3-inch thick slices
1 pound fresh mozzarella, grated
1/4 teaspoon red pepper flakes
1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt
1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons dried oregano
In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.

Steps:

  • Preheat oven to 500 degrees F.
  • In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.
  • Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.
  • Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately.
  • In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  • In a large mixing bowl, whisk together flour and salt.
  • With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  • Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  • Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  • Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

UPSIDE-DOWN PIZZA



Upside-Down Pizza image

If you like pizza, I think you'll enjoy this recipe. I like making this better than regular pizza because I don't have to make a crust.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 pound bulk Italian sausage
1 medium onion, chopped
1/4 cup chopped green pepper
2 tablespoons plus 1 cup all-purpose flour, divided
1/2 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1 can (15 ounces) tomato sauce
2 cups shredded mozzarella cheese
2 large eggs, room temperature
1 cup 2% milk
1 tablespoon canola oil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese, optional

Steps:

  • Preheat oven to 425°. In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with mozzarella cheese. Place remaining 1 cup flour in a large bowl. In another bowl, whisk eggs, milk, oil, salt and, if desired, Parmesan cheese. Stir into flour until blended; pour over casserole. , Bake, uncovered, until browned, 25-30 minutes.

Nutrition Facts : Calories 311 calories, Fat 18g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 794mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.

SAUSAGE MUSHROOM PIZZA



Sausage Mushroom Pizza image

Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 52m

Yield 8

Number Of Ingredients 10

Reynolds Wrap® Heavy Duty Aluminum Foil
2 tablespoons cornmeal
2 pounds frozen pizza dough, thawed or Whole Wheat Sesame Dough (below)
½ cup pizza sauce
⅛ teaspoon crushed red pepper
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian cheese blend
1 teaspoon Grated Parmesan cheese
1 leaf Snipped fresh basil

Steps:

  • Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
  • Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
  • Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
  • Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
  • Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

Nutrition Facts : Calories 477.5 calories, Carbohydrate 59.3 g, Cholesterol 31.9 mg, Fat 16.7 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 1303.5 mg, Sugar 6.8 g

SAUSAGE AND MUSHROOM MINI PIZZAS



Sausage and Mushroom Mini Pizzas image

Make dinner fun and delicious with these personal pizzas you can cook in the oven or on the grill.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 32m

Yield 8

Number Of Ingredients 16

2 tablespoons cornmeal
1 (.25 ounce) package active dry yeast
1 cup warm water
1 ¾ cups whole wheat flour, divided
1 ¼ cups all-purpose flour
2 tablespoons sesame seeds
½ teaspoon salt
2 tablespoons olive oil
½ cup pizza sauce
⅛ teaspoon crushed red pepper flakes
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian blend cheese
1 pinch Grated Parmesan cheese
1 leaf Snipped fresh basil
2 sheets Reynolds Wrap® Heavy Duty Foil

Steps:

  • Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Foil. Sprinkle with cornmeal.
  • Stir yeast into 1 cup warm water and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole-wheat flour, all-purpose flour, sesame seeds and salt; add yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole-wheat flour (1/4 -1/2 cup) to make moderately stiff dough that is smooth and elastic (3 to 4 minutes total).
  • Divide dough into 8 equal portions. Cover and let rest for 10 minutes. Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
  • Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
  • To Grill: Line grill rack with Reynolds Wrap® Heavy Duty Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Assemble pizzas and return to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 17.9 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 7.3 g, Sodium 693.6 mg, Sugar 1.1 g

SAUSAGE AND WILD MUSHROOM SKILLET PIZZA (COOKING FOR 2)



Sausage and Wild Mushroom Skillet Pizza (Cooking for 2) image

Homemade pizza is hard to beat, and this deep-dish sausage-and-mushroom version, dressed up with a splash of cream, is cooked in a cast-iron skillet, and blows any delivery away.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 2

Number Of Ingredients 16

1 package regular active dry yeast
1 cup warm water (105°F to 115°F)
2 1/2 cups Gold Medal™ all-purpose flour, plus more for sprinkling work surface
2 tablespoons olive oil
2 tablespoons butter, softened
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon plus 1 teaspoon olive oil
4 oz sliced cremini mushrooms (about 1 cup)
4 oz bulk mild Italian sausage
1/3 cup heavy whipping cream
1/2 teaspoon chopped fresh thyme leaves
1/3 cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)
1 clove garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup shredded mozzarella cheese (4 oz)

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.

Nutrition Facts : Calories 950, Carbohydrate 74 g, Cholesterol 120 mg, Fat 7, Fiber 4 g, Protein 33 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 7 g, TransFat 1 g

UPSIDE-DOWN PIZZA BAKE



Upside-Down Pizza Bake image

This super easy, but exceptionally delicious, recipe is one I've been preparing and serving to my children and now to my grandchildren for over 30 years! -Sandy Bastian, Tinley Park, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound Italian sausage links, cut into 1/4-inch slices
1 cup spaghetti sauce
1/2 cup sliced fresh mushrooms
1/2 cup julienned green pepper
1 cup shredded part-skim mozzarella cheese, divided
1 cup biscuit/baking mix
1 large egg
1/2 cup 2% milk

Steps:

  • In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. , Pour spaghetti sauce into a greased 8-in. square baking dish. Layer with mushrooms, green pepper, sausage and 1/2 cup cheese., In a small bowl, combine the biscuit mix, egg and milk until blended. Pour over top. Sprinkle with remaining cheese. , Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 378 calories, Fat 21g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 1117mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

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