Mushroom, Sausage, and Arugula Pizza

A delicious spin on the classic meat and cheese pizza, this mushroom, sausage, and arugula pizza is perfect for any occasion. Dress it up for date night or whip it up in a hurry for a weeknight meal. Your whole family will love the flavorful gooey goodness of this great comfort food.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings slices

Calories 129kcal

Author Alana Lieberman

Cost $20

Equipment

sheet pan

Ingredients

No Knead Pizza Dough (below)
1 - 1 ½ cups tomato sauce to taste
1 ½ cups fresh mozzarella cheese
¼ - ½ cup fresh parmesan cheese
2 Italian sausage links cooked
5 mushrooms
handful of arugula
1-2 jalapeños
a splash of olive oil and pinch of garlic powder, dried oregano, dried basil, salt, and pepper

Instructions

Preheat your oven to 425°F.
Make the pizza dough and follow the instructions up until parbaking the dough. When the dough comes out of the oven, pour your tomato sauce on top in small increments. Spread it around with the back of a spoon, leaving a sauce-less crust around the edges. Keep adding sauce until you’ve reached your desired amount.
Shred your fresh cheeses and sprinkle them on top of the sauce. Again, adjusting based on your personal taste.
Scatter your cooked sausage on top of the cheese, just enough to get a few pieces on each pizza slice. (I took my sausage out of its casing before cooking it. Then, I added it to a skillet and broke it up with a spoon as it cooked through.)
Place the mushrooms, arugula, and jalapeños on the pizza, adding more or less depending on how much you’d want per slice.
Then, combine olive oil, garlic powder, dried oregano, dried basil, salt, and pepper in a small bowl. Brush the oil mixture around the crust of the pizza to give it a delicious herby garlic flavor.
Place the pizza in the oven and allow it to cook for 10-15 minutes until the cheese melts and the crust turns golden brown. My pizza took about 13 minutes.
Allow the pizza to cool slightly, then cut it into 12 slices using a pizza cutter or sharp knife.

Notes

This no knead sheet pan pizza dough is highly recommended for this recipe. It is super easy to make, has great flavor, and whips up within minutes with the help of a stand mixer.
Use your favorite tomato sauce. You do not need to buy a sauce that is specifically labeled “pizza sauce.” I actually use a tomato basil spaghetti sauce from Trader Joe’s for this recipe. It has all recognizable ingredients and very little added sugar. So, any tomato based sauce will do.
I highly recommend buying fresh mozzarella and parmesan and shredding it yourself. The flavor in fresh cheeses is much better than in the pre-packaged ones. Plus, it has less anti-caking additives because the manufacturers don’t have to worry about it melting and clumping together.
I personally prefer chicken Italian sausage, but pork or beef would be equally delicious in this. If you don’t like sausage, you can add more vegetables or substitute with pepperoni, shredded chicken, tofu/tempeh, or a protein of your choice.

Nutrition