Elk Italian Sausage Pizza With Ricotta Cheese Sautéd Mushrooms and Onion

Elk Italian Sausage Pizza With Ricotta Cheese, Sautéd Mushrooms and Onion

Elk Italian Sausage Pizza With Ricotta Cheese, Sautéd Mushrooms and Onion

By foodista.com
45 minutes

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Details
  • Servings:   4
  • Calories:   746
  • Protein:   55g
  •  
  • Fiber:   6g
  • Sugar:   11g
  • Carb Total:   60g
  •  
  • Saturated:   16g
  • Fat Total:   30g
  •  
  • Weight Watchers:   21 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 pound Italian elk sausage
  • 7 1/2 ounces ricotta cheese
  • 1 cup tomato sauce
  • 1 large shallot (chopped)
  • 4 cloves garlic (minced)
  • 1/2 white onion (sliced)
  • 1 cup brown or shitake mushrooms (chopped)
  • Basil
  • Fresh oregano
  • Tomato
  • Parmesan cheese
  • 1 large pizza crust (example Boboli)
Instructions

Heat iron skillet on medium-high heat and cook elk Italian sausage until brown.

Remove from heat and set aside.

Add 3 tablespoons of grape seed oil to the skillet. Saut minced garlic cloves and diced shallot in pan until they begin to soften and brown.

Add sliced onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to saut until onions become translucent and soft. Generally about 10-12 minutes.

Remove from heat when ready.

Heat oven to 400 degrees.

I like to take the left over oil from the pan and brush the top and bottom of my pizza crust.

Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown.

Remove from oven.

Turn pizza crust right side up and cover the top of the crust with the ricotta cheese.

Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese.

Place in oven and bake approximately 12-14 minutes or until cheese is melted.

Remove from oven and enjoy.

View original preparation instructions

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