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Sausage and Mushroom Pizza on a plate
Rachel Kim

Homemade Freezer Sausage and Mushroom Pizza

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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. Add warm water and 1 tablespoon oil; mix dough and knead 6 to 8 minutes until smooth. Cover; rise 60 minutes until roughly doubled, included in prep time.
  2. Brown sausage in skillet over medium 6 to 8 minutes to 160°F. Plate; cook mushrooms in same skillet 6 to 8 minutes until liquid evaporates. Promptly refrigerate toppings until cold.
  3. Heat oven to 450°F; lightly oil two metal sheets. Divide dough into 4 balls; stretch into 8-inch rounds.
  4. Bake bare crusts 6 to 7 minutes until set but pale, rotating pans once. Cool completely on racks.
  5. Spread each with 1/4 cup sauce; divide sausage, mushrooms, mozzarella, and oregano among them. Freeze uncovered on trays until firm.
  6. Before final topped bake, tightly wrap firm pizzas, label, and freeze up to 2 months.
  7. Bake frozen on preheated metal sheet at 425°F for 15 to 20 minutes until crust brown, cheese bubbling, and topping center 165°F. Rest 3 minutes; serve one per portion.
  8. Reheat refrigerated cooked slices at 375°F for 8 to 12 minutes until toppings reach 165°F.