Sausage, Pepper, and Mushroom Pizza

This recipe is so easy and sooo yummy. I make it often and my whole family loves it.

One of my favorite pizza recipes.

Made this for dinner last night. It was good but not a wow! I think a different cheese - fontina or gouda would enhance the flavor as would hot sausage. I used crimini and white mushrooms. No shiitakes or oyster at the grocery store. I also used pillsbury thin crust refrigerated pizza dough.

WOW! This recipe is INCREDIBLE! I'm not even sure what else to say. The taste is fresh and delicious. The fresh basil at the end is a must. Our crowd LOVED every bite. I doubled the recipe. There is nothing I would do differently to this recipe except make more! I could have polished off a few extra pieces!

Who needs to go to a gourmet pizza shop?? This recipe makes a good argument to stay in. I used whole wheat prepared thin crusts, and added another 8 oz. of baby portabello mushrooms because we love mushrooms. I also used chicken sausage flavored with peppers. The smell of the cooking sausage, onions, peppers, garlic, and mushrooms is heavenly. Since I beefed up the toppings, I made two pizzas and also added some left over cheddar cheese to the topping. Make sure you use FRESH basil-- its the crowning touch!

Great pizza! I used spicy Italian sausage for mine and it was incredible. Instead of making the sauce, I just used one of the pre-portioned packages of Boboli pizza sauce but I don't think it needed so much. I also held back a little on the cheese and it looked and tasted just how I imagined. A definite favorite!