Ingredients: |
Ingredients: 1/2 lb. fully-cooked smoked sausage
1 lb. white mushrooms, sliced or diced
1 medium Onion, chopped
1 clove Garlic, minced
1/2 cup Mozzarella Cheese
1/4 cup Ricotta Cheese
1/4 cup grated Parmesan Cheese
2 tubes Pilsbury Pizza Dough
2 cups plain Spaghetti Sauce (optional)
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Directions: |
Directions: Place smoked sausage into a blender or food processor and chop into submission.
Spray a large skillet with non-stick spray and heat to medium-high. Add the sausage and cook until browned, about 5 minutes. Transfer to a bowl.
Add the mushrooms and onion to the skillet. Cook, stirring occaisionally, until the mushrooms give off liquid and it evaporates, about 10-15 minutes. Stir in the garlic and cook 1 minute.
Add the mushroom mixture to the sausage, stir, and let cool to room temperature. When cool, Preheat the oven to 500º and mix all the cheeses into the mushroom/sausage mixture.
Spray a long baking sheet with nonstick spray. Spread one Pilsbury Pizza Crust onto the sheet, and top with the mushroom/sausage mixture. Spread the mixture out evenly, to within 3/4" from the edge. Brush the exposed edge lightly with water.
Unroll the second Pizza Dough, and place it on top. Press the edges together to seal, and crimp the edges. With a very sharp knife, cut 6 evenly-spaced 2-3" slits in the top crust, in whatever fancy pattern you wish.
Bake until the crust is golden and cooked through, about 20-25 minutes. Rest 5-10 minutes before cutting and serving. Pour some spaghetti sauce over each slice, or use for dipping. |
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