1 pound whole wheat pizza dough
2 tablespoons olive oil
8 ounces cremini mushrooms, cleaned and sliced
1 large onion, thinly sliced
1 clove garlic, chopped
8 ounces sweet or hot Italian pork sausages (you could also use chicken or turkey sausages), casings removed (3 sausages)
¼ cup sundried tomatoes, chopped (we used Bella Sun Luci)
2 tablespoons parsley, chopped (optional, but adds great color)
¾ cup part-skim ricotta
1 ¼ cups Cabot Sharp Cheddar, shredded
Salt and pepper, to taste
To see how to make this recipe, visit Jenny Shea Rawn, My Cape Cod Kitchen.
Photo courtesy of Jennifer Shea Rawn.
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