Sweet Italian Sausage Pizza with Artichoke Hearts and Mushrooms

Name: Sweet Italian Sausage Pizza with Artichoke Hearts and Mushrooms
Ingredients: Pizza Dough from Fig &amp; Gorgonzola Pizza; 1 can (28 oz) San Marzano peeled tomatoes; 3 oz tomato paste; 2 Tbsp Lucero Coratina EVOO; 2 garlic cloves, chopped; 1 tsp Jacobsen Italian Seasoning—or more to your taste; 1 tsp sugar—or more to your taste; Red pepper flakes to your taste (optional); 4 oz grated mozzarella; 2 oz sweet Italian sausage, taken out of the casing and broken into ½ inch pieces; 7 slices of marinated artichoke hearts; 3 medium crimini mushrooms, sliced; 1 scallion (green onion), thinly sliced

As fun as it is to experiment with pizza toppings, we all have old stand-by choices. Our favorites.

When we were in our 20s, our "regular" pizza was the one we're sharing today, inspired by LoCoco's Restaurant in Oakland. When Donald made the Fig and Gorgonzola Pizza with Balsamic Caramelized Onions and Prosciutto last week he had extra dough so, of course, we enjoyed this pie the next day.

Pizza twice in the same month?? Well, we justified it by using our new Jacobsen Co. Italian Seasoning.

Sweet Italian Sausage Pizza with Artichoke Hearts and Mushrooms

Rated 4.0 stars by 8 users

The thin crispy crust, acidic tomato sauce base, and bright tangy marinated artichoke hearts provide a good balance to the unctuous umami of the sweet Italian sausage, chewy umami of the crimini mushrooms, and melty umami goodness of the mozzarella cheese. Oh! Just writing this makes me want a slice, however, I've already had too many.

Ingredients

Pizza Dough

Pizza Dough from Fig & Gorgonzola Pizza

Pizza Sauce

1 can (28 oz) San Marzano peeled tomatoes
3 oz tomato paste
2 Tbsp Lucero Coratina EVOO
2 garlic cloves, chopped
1 tsp Jacobsen Italian Seasoning—or more to your taste
1 tsp sugar—or more to your taste
Red pepper flakes to your taste (optional)

Pizza Toppings per 14" pizza

4 oz grated mozzarella
2 oz sweet Italian sausage, taken out of the casing and broken into ½ inch pieces
7 slices of marinated artichoke hearts
3 medium crimini mushrooms, sliced
1 scallion (green onion), thinly sliced

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Directions

Pizza Dough

Please see the instructions on the Fig & Gorgonzola page

Pizza Sauce

Puree the tomatoes in a processor or food mill until almost smooth, leaving some texture
Iin a saucepan heat the EVOO until just shimmering and add the garlic. Sauté for about 1 minute until fragrant, but not browned.
Add the tomatoes and all other ingredients. Cook uncovered until the sauce is thick. Hint: draw your wooden spoon across the bottom of the sauté pan—you should see the bottom of the pan clearly for a few seconds before the sauce fills the void.
Taste and adjust for sugar and seasoning. The result is a bright acidic sauce as a foil for the toppings versus a more complex stock enriched sauce.

Assembly

Prepare the dough as before, and apply a very thin layer of sauce on top. Be aware that if you lay the sauce on too thick, it can overheat and burn your mouth!
Scatter the grated mozzarella on top of the sauce, then arrange the sausage, artichoke hearts, and sliced mushrooms as desired. Finish with a sprinkle of sliced scallions.
Bake at 500℉ for 10 to 15 minutes or until edges of the dough are puffed and well browned and cheese has browned. Rotate half way to insure even browning.