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one small round baked pizza with melted mozzarella, cooked sausage crumbles and browned mushroom slices, one wedge slightly separated on an ordinary metal pizza pan, with no basil garnish or other food
Rachel Kim

Homemade Freezer Sausage and Mushroom Pizza

Par-bake the pizza bases before freezing so they have enough structure to support the toppings without sticking to the tray. Cook sausage and mushrooms separately until neither brings loose liquid to the crust. These small round pizzas bake straight from frozen, which is useful when nobody remembered to move dinner into the refrigerator the night before. Keep the topping layer modest enough that the center heats before the rim turns hard.
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Prep Time 1 hour 35 minutes
Cook Time 45 minutes
Total Time 2 hours 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour about 375 g
  • 2 tsp instant yeast
  • 1 tsp fine salt
  • 1 cup warm water about 105°F
  • 1 tbsp olive oil plus 1 tsp for trays
  • 8 oz Italian pork sausage casings removed
  • 8 oz cremini mushrooms thinly sliced
  • 1 cup thick pizza sauce
  • 8 oz low-moisture mozzarella grated
  • 1/2 tsp dried oregano

Method
 

  1. Mix flour, yeast and salt in a bowl. Add warm water and 1 tablespoon oil, mix into a dough and knead for 6 to 8 minutes until smooth. Cover and let rise for 60 minutes until roughly doubled; this rise is included in prep time.
  2. Brown sausage in a skillet over medium heat for 6 to 8 minutes until it reaches 160°F. Transfer to a plate, then cook mushrooms in the same skillet for 6 to 8 minutes until their liquid evaporates. Refrigerate toppings promptly until cold.
  3. Heat the oven to 450°F and lightly oil two metal sheet pans. Divide dough into 4 balls and stretch each into an 8-inch round.
  4. Bake bare crusts for 6 to 7 minutes until set but still pale, rotating pans once. Cool completely on racks.
  5. Spread each crust with 1/4 cup sauce and divide sausage, mushrooms, mozzarella and oregano among them. Freeze the topped pizzas uncovered on trays until firm.
  6. Freeze before the final topped bake: wrap each firm pizza tightly, label and keep frozen for up to 2 months.
  7. Bake from frozen on a preheated metal sheet pan at 425°F for 15 to 20 minutes until the crust browns, cheese bubbles and the topping center reaches 165°F. Rest for 3 minutes and serve one pizza per portion.
  8. Reheat cooked refrigerated slices at 375°F for 8 to 12 minutes until the toppings reach 165°F.