Mushroom & Chicken Sausage Pizzas
with Garlic Butter Crust & Basil Drizzle
- Milk
- Wheat
These golden-crusted pizzas are layered with tender sautéed mushrooms, sweet bell pepper, and onion. A buttery, garlicky base holds melty mozzarella and sharp Parmesan, and the pies are finished with a fragrant drizzle of basil paste for a bright, herby lift.
Ingredients
1 unit
Green Bell Pepper
9 ounce
Italian Chicken Sausage Mix
1 unit
Onion
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
5 ounce
Marinara Sauce
4 ounce
Button Mushrooms
1 ounce
Basil Paste
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
Sprinkle flour over a clean work surface (reserve a little for dusting your hands in Step 4—we used ½ tsp; 1 tsp for 4). Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
While dough rests, core, deseed, and slice bell pepper into strips. Halve, peel, and thinly slice onion. Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!).
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper, onion, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes.
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough.
Cover with a clean kitchen towel and let rest 15 minutes more (this will make stretching the dough into a larger shape even easier!).
Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.
Spread each dough oval with as much marinara as you like; sprinkle with mozzarella. Top with as many veggies as you like. Grate half the Parmesan over top. Lightly brush edges of dough with olive oil.
Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
Meanwhile, in a small microwave-safe bowl, combine garlic powder and 2 TBSP butter (4 TBSP for 4). Cover with plastic wrap and microwave until melted, 30-60 seconds. Stir to combine.
Once pizzas are done, brush edges of crust with garlic butter. Drizzle pizzas with as much basil paste as you like. Grate remaining Parmesan over top.
Slice pizzas as desired. Divide between plates and serve.
