I was craving for pizza on Saturday. Instead of ordering takeout, I decided to look through my fridge to see if I have the ingredients to make one. I found some Italian sausages, mushrooms, spinach and bell peppers. When I told my son in Calgary that I was planning to make a pizza, he sent me this Valentino pizza crust recipe that he uses every time he makes a pizza. This crust recipe is super easy to follow and make, even a person with no experience making a pizza will be able to follow through.
I ended up making a 14X10 pizza with Italian sausage, mushroom, red bell pepper, red onions and mozzarella cheese as toppings. I was surprised on how delicious it turned out. I baked it for 30 minutes and the crust turned out crunchy. The texture and taste of the crust reminds me of focaccia bread. So, I made an olive oil and balsamic vinegar mixture to dip the crust into. I enjoyed this pizza so much I decided to share the recipe with you guys 🙂
Cooking Tips for Perfect Pizza
To make sure your pizza turns out just right, preheat your oven to the highest setting. A hot oven is key to achieving that crispy crust. If you have a pizza stone, use it. It helps distribute heat evenly and makes a world of difference. When rolling out your dough, don’t be afraid to use flour to keep it from sticking. Aim for a thickness that suits your preference, but keep in mind that a thinner crust will bake faster. Also, don’t overload your pizza with toppings. Too many can make it soggy and difficult to cook evenly. A light hand with sauce and cheese goes a long way.
Serving Suggestions and Storage
This pizza is best enjoyed fresh out of the oven, but leftovers can be stored in the fridge for up to three days. To reheat, pop it in a hot oven for a few minutes to bring back that crunch. If you want to get creative with serving, pair your pizza with a simple side salad. A mix of greens with a light vinaigrette complements the flavors nicely. For a fun twist, consider serving slices with a side of marinara or a garlic dipping sauce. If you’re making more than one pizza, feel free to freeze the dough for later use. Just wrap it tightly in plastic wrap and store it in the freezer.
Frequently Asked Questions
What can I substitute for Italian sausage?
If you want a different flavor, try using ground turkey or chicken sausage. For a vegetarian option, crumbled tofu or a mix of sautéed vegetables with some Italian seasoning can work well.
How should I store leftover pizza?
Let the pizza cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it in the fridge for up to three days, or freeze it for longer storage.
Can I make the pizza dough ahead of time?
Absolutely, you can make the dough a day in advance. Just wrap it in plastic wrap and store it in the fridge. Let it come to room temperature before rolling it out.
What toppings go well with this pizza?
Besides the Italian sausage and mushrooms, veggies like bell peppers and onions are great additions. If you’re feeling adventurous, toppings like olives or artichokes can add a nice twist.
What should I do if my crust is too soggy?
If your crust turns out soggy, it might be due to too many toppings or not baking it long enough. Try using less sauce and toppings next time, and make sure to bake it until it’s golden brown.
Italian Sausage and Mushroom Pizza
Ingredients
For the dough:
- 1 cup warm water
- 1 tablespoon white sugar
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 ½ cups all purpose flour
For the toppings:
- 2 Mild Italian sausages casings removed
- 2 tablespoons olive oil
- 1/3 cup pizza sauce
- 1 cup sliced mushrooms
- 1/3 cup diced red bell pepper
- ¼ cup diced red onion
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 425 °F. Brush a cookie sheet with oil.
- Heat 2 tablespoons olive oil in a skillet. Add sausages; cook until brown and no longer pink. Drain and set aside.
- Stir warm water, sugar and yeast until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
- Place dough on the cookie sheet. Using fingers dipped in olive oil, pat and shape dough into a 14X10 rectangular shape.
- Spread pizza sauce over the dough. Spoon drained sausages evenly over the sauce. Arrange the mushrooms, bell peppers and onions evenly on top of the sausage and finally sprinkle the cheese on top of the mixture.
- Bake for 25-30 minutes or until the edge is crisp and golden.
- Serve immediately.
- Enjoy!
Nutrition
Olive Oil and Balsamic Vinegar Dip
Ingredients
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Freshly ground pepper
Instructions
- Put all ingredients in a small bowl. Gently shake to mix the balsamic vinegar and olive oil.
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