Sausage and Wild Mushroom Skillet Pizza (Cooking for 2)

Sausage and Wild Mushroom Skillet Pizza (Cooking for 2)

  • 45 Minutes Prep1 Hour 45 Minutes Total
  • 2 Servings
  • 950 Calories per Serving
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.

Ingredient List


  • 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)


  1. In medium bowl, dissolve yeast in warm water. With wooden spoon, stir in flour, 2 tablespoons oil, the butter, salt and sugar.
  2. 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.
  3. Heat oven to 450°F.
  4. 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.
  5. In small bowl, mix tomatoes, garlic and pepper flakes.
  6. Brush same skillet with 1 teaspoon oil.
  7. 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.
  8. Bake 15 to 20 minutes or until crust is golden brown and cheese is melted and lightly browned.


  • To freeze remaining pizza dough, wrap in plastic, and place in resealable freezer bag up to 3 months. When ready to use, put dough in its bag in refrigerator to thaw at least 12 hours. Just before making pizza, bring dough out on countertop 30 minutes.
  • Fontina is a rich and creamy Italian cheese and makes a nice substitution for mozzarella in this pizza.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 57g 88%, Saturated Fat 24g 121%, Cholesterol 120mg 40%, Sodium 1910mg 80%, Potassium 530mg 15%, Total Carbohydrate 74g 25%, Dietary Fiber 4g 16%, Vitamin A 30%, Vitamin C 0%, Calcium 45%, Iron 30%, Vitamin D 10%, Vitamin E 15%, Thiamin 80%, Riboflavin 60%, Niacin 45%, Vitamin B6 20%, Folic Acid 45%, Vitamin B12 30%, Pantothenic Acid 20%, Phosphorus 50%, Magnesium 15%, Zinc 30%, Selenium 80%, Copper 20%, Manganese 35%

Other Nutrients (Amount per serving)

Calories 950, Calories from Fat 520, Trans Fat 1g, Monounsaturated Fat 25g, Polyunsaturated Fat 4 1/2g, Soluble Fiber 2g, Insoluble Fiber 2g, Sugars 7g, Protein 33g, Beta-Carotene 4%, Omega-3 1/2g, Carbohydrate Choice 5, Starch 1 1/2, Fruit 0, Other Carbohydrate 3, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 2, High-Fat Meat 1 1/2, Fat 7, Fruits 0c, Vegetables 3/4c, Grains 5oz-eq, Meat & Beans 1oz-eq, Dairy 1 1/2c, Fats & Oils 5tsp