Pizza with mushrooms and sausage

Ingredients

Dry yeast – 6 g

Olive oil – 2 tbsp.

Interior:

Salami sausage – 50 g

Boiled-smoked sausage – 90 g

Hard cheese – 100 g

Fresh champignons – 200 g

Marinated mushrooms – 100 g

Onions – 1 pc.

Sunflower oil - to taste

Oregano, basil - to taste

To brush the dough:

Olive oil – 1 tbsp.

Tomato sauce or paste – 1-2 tbsp

199 kcal
45 min.
45 min.

B: 7.45
AND: 8.87
U: 23.72

Photo of the finished dish

Step-by-step recipe with photos

Pizza is a frequent guest in my house; I usually bake it on Saturdays. Nowadays, I really cook it a little less often, but this dish still remains one of my favorites. Pizza with mushrooms and sausage is one of our favorites, and my boys, husband and son, believe that you can never have too much sausage. I usually use 2-3 types of sausage.

Pizza is not a bad start to the day. You can eat it in the morning along with a cup of coffee, have a snack at lunch, take it on a picnic, to work, or give it to your child at school. In the company of pizza, you can have a fun time watching an exciting movie or program.

There are a huge number of options for making pizza dough. I tried different things and so far I have settled on this: sift 450 g of flour into a bowl, add sugar, salt and dry yeast. Mix the ingredients.

Pour in warm water and olive oil. Mix the dough as much as possible with a spatula, then continue kneading with your hands.

While kneading by hand, add the remaining flour. The dough should be soft and not sticky to your hands. Cover the bowl with the dough with a lid and put it in a warm space for 30 minutes. This dough is enough for two huge pizzas.

While the dough is rising, prepare all the ingredients for the inside. I used salami and boiled-smoked sausage. I cut the first into circles, and the second into strips.

Now cut the mushrooms. I used 2 types: champignons and homemade pickled oyster mushrooms for piquancy. Cut the champignons into slices, quarter the onion into rings and fry them in sunflower oil, let cool. Cut the oyster mushrooms into strips.

Grease a baking sheet with sunflower oil, divide the dough in half and roll one part into a flat cake with your hands.

To be honest, I always cook square pizza; I don’t like it when the space on the baking sheet is “empty,” but now I prepared a round one for aesthetic pleasure. You can immediately prepare a second pizza with a different interior, or put the dough in a bag and place it in the refrigerator.

Grease the dough with olive oil and then with tomato paste or sauce.

Arrange sausage and mushrooms randomly on top.

Sprinkle with oregano, basil and then grated cheese.

Preheat the oven to 250 degrees and bake the pizza for 8-10 minutes, depending on how crispy you want the top.

Pizza with mushrooms and sausage is ready. Move the pizza to a plate, you can sprinkle with herbs and cut into portions.

Pizza with champignons, sausage and cheese in the oven

Pizza fans will not pass by the baked goods given to us. When time permits, I try to make homemade pizza dough. This time it's yeast. It comes out soft and tasty. And the inside is a field for fantasy and testing. The pizza option with mushrooms and sausage will probably also find its own fans.

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Pizza with champignons, sausage and cheese in the oven

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	276 kcal
Belkov:	12 g
Zhirov:	18 g
Carbohydrates:	16 g
Used:	26 / 39 / 35
H 0 / C 19 / B 81

Step-by-step production

Step 1:

Prepare the necessary ingredients to make pizza dough with champignons, sausage and cheese.

Step 2:

Sift the flour and mix with the yeast.

Step 3:

Dissolve salt in warm water.

Step 4:

Create a well in the flour and add olive oil.

Step 5:

Pour in salted water.

Step 6:

Mix first with a spoon, then knead the dough with your hands.

Step 7:

Knead the dough until smooth. It comes out soft and flexible. Cover the dough with a towel to prevent it from drying out and leave for 30 minutes.

Step 8:

Meanwhile, prepare the ingredients for the inside.

Step 9:

Wash the champignons, dry them, cut into thin slices.

Step 10:

Also cut the sausage thinly.

Step 11:

Grate the cheese on a large or small grater.

Step 12:

After half an hour the dough had not risen enough.

Step 13:

Knead the dough, roll it into a round layer 0.4-0.5 cm wide. Make the edges a little thicker or form small sides. It is convenient to roll out the dough immediately on oiled parchment, so that when transferring the dough you do not disturb the shape of the round layer. Brush the dough with tomato sauce.

Step 14:

Sprinkle sparingly with herbes de Provence.

Step 15:

Spread about half of the grated cheese.

Step 16:

Then arrange the sausage slices.

Step 17:

Distribute the chopped mushrooms.

Step 18:

Sprinkle the remaining cheese on top of the pizza.

Step 19:

Bake the pizza in an oven preheated to 200-210 degrees for 20-25 minutes. Bon appetit!

I got a not very large pizza with a diameter of 24 cm.

As a base for pizza, you can create yeast-free dough or take ready-made store-bought dough, or even puff pastry.
I used homemade tomato sauce, the recipe for which can be found here.
It can be replaced with ketchup or any other tomato sauce.
The cheese can be semi-hard, processed, or soft brine cheese such as mozzarella.
Among the herbs that are great for pizza are oregano, basil, and Italian herbs.

I'm not a big fan of smoked sausage, but everyone else liked the pizza. It turned out nourishing and tasty. But for me this is the main thing and I am satisfied.

Pizza with mushrooms, sausage and cheese - delicious, you can’t resist

Pizza is probably the most favorite dish of most gourmets. To taste it, you don’t have to go to a pizzeria. All you need to do is purchase the necessary products, and you can prepare it very simply at home. And my step-by-step recipe with photos will help you with this. This time we will prepare pizza with mushrooms, sausage, tomatoes and cheese.

Ingredients

For the test:

water – 120 ml;
flour – 170 g;
dry yeast – 0.5 tsp;
salt – ¼ tsp.

For the inside:

sausage – 70 g;
tomatoes – 70 g;
mushrooms – 50 g;
cheese – 70 g;
onion – 40 g;
mayonnaise – 2 tbsp;
tomato paste – 1 tbsp;
salt, pepper to taste;
vegetable oil for frying.

How to make pizza with mushrooms, sausage and cheese

We prepare all the necessary products. Sift the flour through a sieve. Peel the onions and rinse the tomatoes with cool water. I use marinated chopped champignons in the recipe. If you have fresh mushrooms, you also need to wash them with water.

First, let's prepare the dough. Pour 3 tbsp into a bowl. flour. Put dry yeast and salt there. Mix thoroughly.

Then add warm water here. And mix again. Leave this mash for 5-7 minutes so that the yeast dissolves one hundred percent.

Next, add the rest of the flour in several steps and knead the dough. Everyone's flour may be different. Therefore, during the kneading process, you may need more flour, or there may be little left over.

The finished dough comes out soft and elastic.

Roll it into a circle and place it on a greased pan. Cover the dough with a clean towel and leave in a warm place for 15-20 minutes so that the yeast begins to act.

Pizza with champignons, sausage and cheese in the oven

Delicious pizza with mushrooms and homemade smoked sausage

Pizza is one of my favorite foods. Over the years of culinary practice in this matter, I have developed my own pizza recipe, and it is very different from the traditional Italian one, which, no doubt, is also very tasty. There are several tricks that make the pizza come out very juicy on the inside, and at the same time the inside does not spill or fall out. You can eat sausage, chicken breast, and seafood. One of the main criteria is to correctly combine products. For example, if you are preparing pizza with chicken breast and pineapples, then it is better not to add pickles, shrimp or olives to it. The sauce can be prepared from tomatoes in their juice, tomato paste or homemade ketchup. Garlic in the sauce is indispensable on pizza; oregano or herbs de Provence are also added for flavor. For juiciness, smoked bacon with a thick layer of lard is used. It comes out very tasty with onions or reddish onions; in 15 minutes it does not have time to bake one hundred percent, but loses its pungency, remaining crispy and juicy. Flour for the pizza base is coarsely ground, but if the crust is made from premium flour, the base will turn out to be very soft and fluffy. You should roll out the dough depending on whether you want a pizza with a thin crust or a thick one. It is better to bake pizza in an oven heated to at least 200 degrees. If you set the temperature to low, the crust will bake perfectly, but the inside will dry out and the cheese will be harsh. If you set a very high temperature, as almost all Italian pizza makers do, for example, up to 260-300 degrees, the dough in the home oven does not have time to bake, and the cheese burns. So, let's now prepare a very tasty homemade pizza with smoked sausage and mushrooms.

Ingredients:

Warm water (40 degrees) - 1 glass (200g);
Sugar - 1 tbsp;
Dry instant yeast - 3 tsp;
Flour - 350-400 g (about 3 glasses, look at the mixture);
Salt - 1 tsp;
Olive oil (or vegetable) - 4 tbsp;

Boiled-smoked sausage, soft - 250 g;
Mozzarella cheese - 250 g;
Fresh greenhouse mushrooms (champignons) - 150 g;
Pickled cucumbers - 100 g;
Smoked bacon - 200 g;
Tomatoes in their juice - 200 g;
Mayonnaise (optional) - 2 tbsp;
Tomato paste - 2 tbsp;
Oregano or herbs de Provence - 1 tsp;
Ground paprika - 1 tsp;
Garlic - 2 cloves;
Parsley - a few sprigs;
Onion - 100 g.

Pizza recipe with sausage and champignons

1. Prepare pizza dough. It can be created with kefir or mayonnaise without yeast, but the most delicious dough is traditional yeast dough. See the most detailed recipe here. Mix warm water with yeast and sugar in a bowl, leave for 15 minutes until a yeast cap forms. Add flour, mix the dough with a spoon. Pour in olive oil, add salt, if desired, you can also add ground Provençal herbs to the dough for flavor. Stir until smooth.

Read also: Lviv cheesecake

2. The dough should turn out to be very soft and will lag well behind the walls of the bowl. If the mass comes out watery, you can add a little flour. Depending on the quality of the flour, you may need from 320 to 380 g; I don’t recommend adding more, otherwise the dough will turn out rough. We leave it in a warm place or roll it out straight away - whichever you prefer. Dough prepared with fast-acting yeast does not have to stand for a very long time, longer than 4 hours without use, otherwise it will acquire a nasty yeasty smell from the work of fungi. If you put the dough in the refrigerator, the yeast will stop working and the dough will also turn out rough and rise poorly. Perhaps the only place where you can store ready-made yeast pizza crusts for a long time is the freezer. Any rolled out shortbread should be carefully transferred to a board covered with cling film, allowed to rise for the dough, and only later put into the freezer. When the cake has set one hundred percent, it is better to wrap it one hundred percent with cling film.

3. I prefer to roll out the shortcakes right away. The ingredients indicated in the recipe yield 2 shortcakes with a diameter of approximately 20-25 cm. Roll out on a surface dusted with flour.

4. Then transfer the cake on a rolling pin to a baking sheet sprinkled with flour or covered with parchment paper (option 1 is better). Align the edges of the crust, giving the base a circle shape. Leave in a warm place so that the dough rises slightly.

5. While the dough is rising, prepare all the ingredients for the inside. Cut pickled cucumbers into thin slices.

6. Clean and cut the smoked sausage.

7. Grate the mozzarella on a large grater. Regular hard cheese can also be used for homemade pizza, but it burns more strongly and dries out more. Melted mozzarella comes out the most tender and has an unsurpassed stretch.

8. It is better to use greenhouse champignons; they do not require preparatory heat treatment. Wash the mushrooms and cut into thin slices.

9. Peel the onion and cut into thin half rings or quarter rings.

10. Bacon will give your pizza extraordinary juiciness and a pleasant smoky smell. Cut it into small strips.

11. The sauce can be prepared from tomato pulp in its own juice, pureed using a blender, or from ready-made tomato paste. Add a tablespoon of olive oil to the tomatoes. If you have butter, you can melt it, it also turns out very tasty. Add dry Italian herbs and squeeze out the garlic. Mix the sauce. Add 1-2 tablespoons of boiled water so that the sauce is not too thick.

12. Grease the pizza crust with sauce. There doesn’t have to be a lot of sauce so that it doesn’t spill during baking. Divide into 2 shortcakes.

13. Place sausage and bacon on the shortbread.

14. Add pickles.

15. Lay out the champignons.

16. Lay out the onions.

17. Add tomatoes in their juice and chopped parsley. Parsley and garlic give pizza a unique flavor, try it.

18. Add one tablespoon of water to two heaped tablespoons of mayonnaise and mix so that the sauce comes out a little more watery. Lightly pour sauce over pizza. According to the classics, neither mayonnaise nor parsley is added to pizza. This is a homemade version, but try it, with a small amount of diluted sauce it will turn out very juicy and tasty. If the mayonnaise is not diluted, it will turn out very greasy.

19. Sprinkle mozzarella on top and place in an oven preheated to 200-230 degrees for 15-20 minutes. It is better to place the baking sheet with pizza on the lower guides in the oven so that the top does not burn and the raw dough is baked one hundred percent.

20. When you see that the cheese has melted and the edges of the dough have browned, it’s time to take it out. Serve the pizza piping hot.

Delicious, juicy and very fragrant pizza with champignons, sausage and cheese is ready in the oven. Bon appetit!