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
Get the ingredients you need at a convenient nearby location.
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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