Elk Italian Sausage Pizza With Ricotta Cheese, Sautéd Mushrooms and Onion
The recipe Elk Italian Sausage Pizza With Ricotta Cheese, Sautéd Mushrooms and Onion could satisfy your Mediterranean craving in around 45 minutes . For $5.65 per serving , this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 745 calories , 54g of protein , and 30g of fat . This recipe from Foodista requires elk sausage, shitake mushrooms, garlic, and parmesan cheese. It works well as a pricey main course. 1 person has made this recipe and would make it again. With a spoonacular score of 65% , this dish is pretty good. If you like this recipe, you might also like recipes such as Italian Sausage & Caramelized Onion Pizza , Fast and Easy Ricotta Cheese Pizza with Mushrooms, Broccoli, and Chicken , and Italian Sausage, Spinach and Ricotta Cheese Stuffed Shells .
Ingrédients
Portions
- 1 pound Italian elk sausage
- 7 1/2 ounces ricotta cheese
- 1 cup tomato sauce
- 1 large shallot (chopped)
- 4 cloves garlic (minced)
- 1/2 white onion (sliced)
- 1 cup brown or shitake mushrooms (chopped)
- Basil
- Fresh oregano
- Tomato
- Parmesan cheese
- 1 large pizza crust (example Boboli)
Instructions
Heat iron skillet on medium-high heat and cook elk Italian sausage until brown.
Remove from heat and set aside.
Add 3 tablespoons of grape seed oil to the skillet. Saut minced garlic cloves and diced shallot in pan until they begin to soften and brown.
Add sliced onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to saut until onions become translucent and soft. Generally about 10-12 minutes.
Remove from heat when ready.
Heat oven to 400 degrees.
I like to take the left over oil from the pan and brush the top and bottom of my pizza crust.
Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown.
Remove from oven.
Turn pizza crust right side up and cover the top of the crust with the ricotta cheese.
Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese.
Place in oven and bake approximately 12-14 minutes or until cheese is melted.
Remove from oven and enjoy.
Timers par étape
Heat iron skillet on medium-high heat and cook elk Italian sausage until brown.
05:00Remove from heat and set aside.
05:00Add 3 tablespoons of grape seed oil to the skillet. Saut minced garlic cloves and diced shallot in pan until they begin to soften and brown.
05:00Add sliced onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to saut until onions become translucent and soft. Generally about 10-12 minutes.
12:00Remove from heat when ready.
05:00Heat oven to 400 degrees.
05:00I like to take the left over oil from the pan and brush the top and bottom of my pizza crust.
05:00Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown.
06:00Remove from oven.
05:00Turn pizza crust right side up and cover the top of the crust with the ricotta cheese.
05:00Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese.
05:00Place in oven and bake approximately 12-14 minutes or until cheese is melted.
14:00Remove from oven and enjoy.
05:00Variantes de cuisson
Ajustez la recette selon votre matériel: maison, four bois ou four a courroie.
Hydratation recommandee: 62-65%
Choisissez une mozzarella bien égouttée pour éviter de détremper le centre de la pizza.
Auteur
Spoonacular
Recette importée
